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Title: Deep-Fried Sweet-&-Pungent Chicken Wings Categories: Poultry Yield: 4 Servings Sweet-and-pungent sauce 12 Chicken wings 1 Or 2 Eggs 1/2 c Cornstarch 1/4 ts Salt 1 ds Pepper Oil for deep-frying 1. Prepare a sweet-and-pungent sauce (see "Sweet-and-Pungent Sauce" recipes). 2. Leave wings intact, but with a cleaver, chop off bony tips. 3. Beat egg lightly in a bowl. Mix cornstarch, salt and pepper and spread on a flat plate or board. Dip chicken wings first in egg; then dredge in cornstarch mixture to coat. 4. Heat oil. Add wings, a few at a time, and deep-fry until golden. Drain on paper toweling. 5. Meanwhile slowly reheat sweet-and-pungent sauce. Stir in wings only to reheat. From from Glen's MM Recipe Archive, http://www.erols.com/hosey. |