VoyForums
[ Show ]
Support VoyForums
[ Shrink ]
VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

05/24/26 5:24pmLogin ] [ Contact Forum Admin ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1[2]3 ]


[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 02/22/04 11:41:35am
Author: CB
Subject: Chicken Wings

CHICKEN WINGS

3 pounds of uncooked chicken wing sections (wingettes) (about 3 pounds)
1 cup cornstarch
3 eggs, lightly beaten
Oil for deep-fat frying
1/2 cup sugar
1/2 cup white vinegar
1/2 cup currant jelly
1/4 cup soy sauce
3 tablespoons ketchup
2 tablespoons lemon juice

Cut chicken wings into three sections; discard wing tip section. Place cornstarch in a large resealable plastic bag; add chicken wings, a few at a time, and shake to coat evenly. Dip wings in eggs. In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry wings for 8 minutes or until golden brown and juices run clear, turning occasionally. Drain on paper towels.

In a small saucepan, combine the sugar, vinegar, jelly, soy sauce, ketchup and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Place chicken wings in a greased 15x10x1 inch baking pan. Pour half of the sauce over the wings. Bake, uncovered, at 350º for 15 minutes. turn wings; top with remaining sauce. Bake 10-15 minutes longer or until chicken juices run clear and coating is set.

Yield: 2-1/2 dozen.

[ Next Thread | Previous Thread | Next Message | Previous Message ]


Post a message:
This forum requires an account to post.
[ Create Account ]
[ Login ]
[ Contact Forum Admin ]


Forum timezone: GMT-6
VF Version: 3.00b, ConfDB:
Before posting please read our privacy policy.
VoyForums(tm) is a Free Service from Voyager Info-Systems.
Copyright © 1998-2019 Voyager Info-Systems. All Rights Reserved.