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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I got this recipe several months ago from my fiend Linda ... who got it from her sister ... who got it from (get the picture?); I made it for the first time last night! I recommend this recipe for anyone who is a non-hot & spicy wing lover ..... like my hubby & grandkids! Ingredients:
1 1/2 kg chicken wings (whole) |
2 eggs |
2 tablespoons water |
1 cup all-purpose flour |
1/4 cup butter |
1/4 cup vegetable oil |
1 cup sugar |
1/2 cup white vinegar |
3 tablespoons soya sauce |
3 tablespoons water |
1 teaspoon ginger |
1/2 teaspoon salt |
Directions:
1. Remove wing tips & save to make stock or discard (your choice); separate at joint.
2. Beat eggs with water in a bowl suitable for dipping & place flour on a flat plate or piece of waxed paper/parchment.
3. Melt butter with oil in a large frying pan.
4. Dip wings in egg mixture & roll in flour; fry wings in a single layer until brown & crisp.
5. Arrange wings in a single layer in a foil-lined shallow baking tray.
6. Combine sauce ingredients in a microwaveable container; nuke on high until sugar dissolves.
7. Pour half the sauce over the wings.
8. Bake in a preheated 350F oven, turning wings & basting occasionally with more sauce for 45 - 60 minutes, depending on how crispy you like them.
9. Pass remaining sauce for dipping - you may want to thicken it a little.
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