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Around the holidays the house always seems to be filled with people. Hungry people. Whip up some of these chicken wings and the guests may never leave.

  • 2-3 lbs. chicken wings (tips cut off and separated at joints)
  • 1 Cup cornstarch
  • 6 eggs
  • 3 TB. vegetable shortening or canola oil for frying, divided


  • 2/3 Cup sugar
  • ½ Cup vinegar (rice vinegar is best)
  • ¾ TB. ketchup
  • 1 TB. soy sauce
  • dash of salt
  • ¼ Cup chicken broth (or ¼ to ½ tsp. CHICKEN SOUP BASE dissolved in ¼ Cup hot water)

After snipping the tips off the wings and disjointing them, lay them out on a cookie sheet. Sprinkle evenly with GRANULATED GARLIC. Turn the wings over and sprinkle the other side. Cover the tray and let the wings stand for 30 minutes in the fridge. While you're waiting, mix all the sauce ingredients together in a pan and cook over medium low heat until the mixture comes to a boil, stirring often. Once it has a soft boil going, turn the burner off, remove from heat, and let the sauce sit. Put the cornstarch in a roomy bowl. In another bowl, add the eggs and beat well. In a large skillet, heat 1 TB. of shortening or oil. We fried our wings in three batches, adding 1 TB. of oil before each batch. When the oil is hot enough to fry in but not so hot it's smoking, it is ready to go. Roll the wings in the cornstarch first and then dip them in the egg mixture. Place in the frying pan and fry the wings until golden brown. Make sure you're turning them after each side gets a golden crust. This takes about 5 minutes or so. Remove from pan onto a cookie sheet that has a lip on it, or a jelly roll pan. Once all the wings have been fried and placed on the sheet, take the sauce and spoon it over all the wings. Bake at 350° for about an hour. Halfway through baking, turn the wings and baste with the sauce in the pan. The sauce will thicken and start to caramelize on the wings. Remove the wings from the pan carefully so the delicious crust is not dislodged. Serve alone as appetizers, or with white or fried rice for a tasty meal.

Yield: 48 pieces or so.
Prep. time: 15 minutes.
Cooking time: 1 hour &15 minutes for browning and baking time.

Garlic Powder Granulated 4 oz. bag
Chicken Soup Base and Seasoning 8 oz. jar

© 2006 Penzeys Spices. All rights reserved.