Tempura Chicken Wings Recipes

Steps:

• 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 un 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 15"x10"x1" baking pan.
• Pour half of the sauce over wings.
• Bake uncovered at 350 degrees for 15 minutes.
• Turn wings; top with remaining sauce.
• Bake 10-15 minutes longer or until chicken juices run clear and coating is set.

Steps:

• In a bowl, whisk in soda into the flour until a pancake batter consistency is achieved.
• Batter is then used for dipping vegetables and shrimp in prior to placing in 350-degree oil. Cook until they turn golden brown and float.

Steps:

• Cut chicken wings into 3 sections; discard wing tip section. Place cornstarch in a large bowl; add chicken wings, a few at a time, and toss to coat evenly. Place eggs in a shallow bowl; dip wings in eggs., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings until chicken is golden brown and juices run clear, about 8 minutes, 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., Preheat oven to 350°. Place chicken wings in a greased 15x10x1-in. baking pan. Pour half of the sauce over wings. Bake, uncovered, for 15 minutes. Turn wings; top with remaining sauce. Bake until coating is set, 10-15 minutes longer.

Steps:

• Place chicken on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Pound out the butterflied chicken breasts until thin, and slice them in half lengthwise.
• Prepare a large bowl with some ice water. Place a shallow bowl, for the batter, inside the large bowl; this is to keep the batter cold while cooking the chicken.
• Prepare batter: place beaten egg into a large mixing bowl. Sift flour and cornstarch into beaten egg. Add lemon juice, paprika, baking soda, and salt. Add club soda and mix until ingredients are fully incorporated; a few lumps in the batter will aid in creating an airy texture, so be careful not to overmix.
• Transfer the batter into the shallow bowl sitting on ice water.
• Fill a pan with 1 inch of vegetable oil and heat over medium heat until glossy, or until the temperature of the oil hits 350 degrees F (175 degrees C).
• Take the strips of chicken and fully coat them in the batter, adding them to the hot oil in sets of 2 or 3 at a time.
• Cook chicken until golden brown and crispy and no longer pink in the centers, about 2 minutes per side, and transfer to a serving tray.

Steps:

• Place the chicken in a plastic bag and add the sauces and the pepper. Mix thoroughly and refrigerate over night. A vacuum sealer will cause the sauces to penetrate more deeply but is not essential.
• Mix the egg yolk, 1 tbs flour, salt, and ice water to form a thick batter. Adjust wet or dry ingredient as necessary.
• Cut the chicken into ¾ inch strips three inches long.
• Dredge the chicken strips in the batter and then in the remaining flour.
• Put about an inch of oil in a wok and bring to high heat. Gently and carefully slide the chicken in and cook, undisturbed, for two minutes. Once again, gently and carefully, turn the chicken and cook for one more minute.