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20 ea chicken wings 1 c sugar
1/8 ts garlic salt 3/4 c vinegar
1 1/2 c cornstarch 1/4 c water
3 ea eggs 1/8 c soy sauce
6 tb water 1/2 c catsup
1 ea cooking oil 1/2 c slivered almonds, walnuts
5 servings
Cut wings at first joint and discard the tips. Wash and dry on paper
towel and sprinkle lightly with garlic salt.
Mix cornstarch, eggs and water, stirring to form a smooth batter. Dip
wings in batter and deep fry in oil. Let sit while making the sauce.
Sweet and Sour Sauce: select a pan in which all wings can be coated
evenly, such as a large electric fry pan. Combine sugar, vinegar, water,
soy sauce, catsup and bring to a boil, stirring occasionally. As sauce
begins to thicken, add wings and cook on medium heat. Turn wings
carefully to coat thoroughly with sauce.
Garnish with nuts if desired. Grated sesame adds a good flavor.
When scaling this recipe down for 15 wings, make the full sauce recipe and
only scale the batter part. Serves 5.
1/8 ts garlic salt 3/4 c vinegar
1 1/2 c cornstarch 1/4 c water
3 ea eggs 1/8 c soy sauce
6 tb water 1/2 c catsup
1 ea cooking oil 1/2 c slivered almonds, walnuts
5 servings
Cut wings at first joint and discard the tips. Wash and dry on paper
towel and sprinkle lightly with garlic salt.
Mix cornstarch, eggs and water, stirring to form a smooth batter. Dip
wings in batter and deep fry in oil. Let sit while making the sauce.
Sweet and Sour Sauce: select a pan in which all wings can be coated
evenly, such as a large electric fry pan. Combine sugar, vinegar, water,
soy sauce, catsup and bring to a boil, stirring occasionally. As sauce
begins to thicken, add wings and cook on medium heat. Turn wings
carefully to coat thoroughly with sauce.
Garnish with nuts if desired. Grated sesame adds a good flavor.
When scaling this recipe down for 15 wings, make the full sauce recipe and
only scale the batter part. Serves 5.