Penzey's Sticky Chicken Wings

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READY IN: 1hr 15mins
YIELD: 48 pieces
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Snap off the tips and disjoint wings.
  • 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 of 30 minutes in the fridge.
  • 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 comes to a boil, turn the burner off, remove from heat, and let the sauce sit.
  • Put the cornstarch in a roomy bowl.
  • In another bowl, add eggs and beat well.
  • In a large skillet, heat 1 TB. of shortening or oil per batch.
  • When the oil is hot to fry in, roll the wings in the cornstarch first and then dip in the egg mixture.
  • Place in frying pan and fry until golden brown. Takes about five minutes.
  • Remove from pan to a cookie sheet that has a lip on it, take sauce and spoon it over the wings.
  • Bake at 350 degrees 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.
  • Remove wings from pan carefully.
  • Serve as appetizers, or with rice.
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