Tempura Chicken Wings Food

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TEMPURA CHICKEN WINGS



Tempura Chicken Wings image

When I moved to Kansas City from Texas, I brought many of my mom's best-loved recipes with me, including these saucy sweet-and-sour wings. The recipe is so good it turned a friend who's not a fan of chicken into a real wing lover. -Susan Wuckowitsch, Lenexa, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 2-1/2 dozen.

Number Of Ingredients 10

15 whole chicken wings (about 3 pounds)
1 cup cornstarch
3 large eggs, lightly beaten
Oil for deep-fat frying
1/2 cup sugar
1/2 cup white vinegar
1/2 cup currant jelly
1/4 cup reduced-sodium soy sauce
3 tablespoons ketchup
2 tablespoons lemon juice

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.

Nutrition Facts : Calories 142 calories, Fat 8g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 119mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 5g protein.

CHICKEN WINGS IN TEMPURA



Chicken Wings in Tempura image

A simple dish combines interesting flavors: the tempura batter contains turmeric, and the vegetables are scented with fresh herbs. Chicken thighs would also work well, and provide more meat; extend the frying time if you use them. Did you know that no less an expert than Colonel Sanders claimed the meaty portion of the chicken wing was the best tasting part of the chicken?

Provided by Great Chefs

Number Of Ingredients 18

All-purpose flour
Turmeric Powder
Cornstarch
Salt and freshly ground white pepper
Water
Chicken Wings
Salt and freshly ground white pepper
Canola oil for deep-frying
Canola oil
Zucchini
Tomatoes
Soy Sauce
Red Wine Vinegar
Fresh Tarragon
Fresh Thyme
Salt and freshly ground black pepper to taste
Balsamic Vinegar
Fresh Thyme

Steps:

  • To prepare the batter: Mix all ingredients together, then thin with water, whisking in a tablespoon at a time, until it is the consistency of thick pancake batter. To prepare the chicken: Clean the wings and singe off any remaining pinfeathers with a match. Rinse in cold water and pat dry. Season with salt and pepper. Heat the oil to 360 F in a deep-fat fryer or deep saucepan. Dip the chicken wings in the batter, then place in the deep fryer and fry until golden, turning once; 3 to 4 minutes total time. Remove with tongs or a slotted spoon and drain on paper towels. Do not crowd the pan; fry in batches, letting the oil return to temperature between batches. Roll the wings up in paper towels to completely blot. To prepare the vegetables: Heat the oil in a medium saute pan or skillet over medium-high heat and pan-fry the zucchini slices until lightly browned and crisped. Take the pan off the heat and add the tomatoes and soy sauce. Stir together, then stir in the red wine vinegar, herbs, salt, and pepper. To serve: Divide the vegetables among the plates. Add a splash of vinegar to each plate. Place four wings on each and garnish with a sprig of thyme.

TEMPURA CHICKEN WINGS



Tempura Chicken Wings image

A great superbowl party treat! These saucy, sweet and sour wings will have them licking their fingers!

Provided by keen5

Categories     Chicken

Time 1h5m

Yield 2 1/2 Dozen Wings

Number Of Ingredients 10

15 whole chicken wings (about 3 pounds)
1 cup cornstarch
3 eggs, slightly beaten
oil, for deep-fat frying
1/2 cup sugar
1/2 cup white vinegar
1/2 cup currant jelly
1/4 cup soy sauce
3 tablespoons ketchup
2 tablespoons lemon juice

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.

Nutrition Facts : Calories 1317, Fat 53, SaturatedFat 15.1, Cholesterol 480.2, Sodium 2131.3, Carbohydrate 141.7, Fiber 1.5, Sugar 79.8, Protein 65

BASIC TEMPURA



Basic Tempura image

Provided by Ming Tsai

Yield 4 servings

Number Of Ingredients 2

2 cups rice flour
Soda water

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.

TWICE-FRIED CHICKEN WINGS



Twice-Fried Chicken Wings image

Chef Michael Solomonov fries up his chicken Korean-style at his restaurant, Federal Donuts. The wings are cured ahead of time for deep flavor, dunked in a thin cornstarch batter, then fried twice for a super crispy, tempura-like crunch.

Provided by Michael Solomonov

Categories     appetizer

Time 5h20m

Yield 4 servings

Number Of Ingredients 9

4 teaspoons onion powder
1 1/2 tablespoons kosher salt
2 teaspoons mustard powder
4 whole chicken wings, drumettes and flats attached
1 1/2 cups cornstarch
3/4 cup all-purpose flour
1 teaspoon kosher salt
1 3/4 cups cold water, plus more as needed
1 quart canola oil, plus more as needed, depending on size of pot

Steps:

  • Cure chicken: In a bowl, add onion powder, salt, and mustard powder, and combine until well blended. Add the chicken wings to a large bowl, sprinkle with about half the curing mixture, and get in there with your hands to coat each piece well. (Note: This is enough cure for 8 whole wings or 1 whole chicken, so you won't need to use all of it. Save it in an airtight container for next time!) Place the coated wings in a single layer on a baking sheet lined with parchment paper, keeping the skin intact; lightly cover with parchment paper or plastic wrap. Refrigerate for at least 4 hours or up to overnight.
  • Bring the cured chicken to room temperature. (You don't want to fry ice-cold chicken, because it won't cook all the way through, and it will chill the frying oil.) Meanwhile, make the batter: In a large bowl, add the cornstarch, flour, and salt. Slowly pour in the cold water, whisking continuously, until the mixture is smooth and the consistency of thin pancake batter. Add more water as needed to thin the batter.
  • Heat oil: Clip a candy or deep fry thermometer onto a large, heavy pot. Add enough canola oil to fully submerge the wings-about halfway up the side of the pot. (Oil expands as it heats, so don't overfill the pot.) Heat the oil over low heat until it reaches at least 300 degrees F. (It's fine if the oil temperature goes up as high as 350 degrees F, because it will drop once the chicken is added.) Coat chicken: Separate each wing into two pieces by slicing through the joint between the drumette and the wing. When the oil is hot, add all the chicken into the batter and fully coat each piece.
  • First fry: Use tongs to pick up a wing and allow some of the excess batter to drip off. Gently swirl the tip of the wing in the hot oil to set the crust; this will prevent the chicken from sticking to the bottom of the pot. Then ease the rest of the wing into the oil. Repeat with all the wings. Fry for 10 minutes. Use a slotted spoon or spider strainer to make sure the wings don't stick together or to the bottom of the pot. If they do stick, gently separate them with the spoon; try not to tear the delicate crust!
  • After 10 minutes, use the slotted spoon to transfer the wings to drain on a wire rack or paper towels on a baking sheet. The chicken will not be fully cooked-there's a second fry. Let the chicken rest, 15-20 minutes. Meanwhile, reheat the oil to just above 350 degrees F (temperature will drop slightly when the chicken is added). Use the slotted spoon to remove and discard stray bits of batter from the oil. (Note: The chicken can be made to this point up to 1 day ahead and refrigerated; bring it back to room temperature before the second fry.)
  • Second fry: When the oil is hot, use the slotted spoon to gently ease the wings back in. Fry for 4 minutes, or until golden brown and crispy.
  • Use the slotted spoon to transfer the chicken pieces to a clean wire rack set over a paper towel-lined baking sheet. Let cool for 5-10 minutes, then serve. (Note: Frying oil can be reused several times for frying chicken. Cool the oil completely, then pour through a fine-mesh strainer into a clean jar. Cover and store in the refrigerator for up to two weeks.)

TEMPURA BATTER



Tempura Batter image

I found this recipe on a cornstarch box in 1982 and what a great recipe. It is not only easy, but saves money not having to buy it ready made. I use it for cut up vegetables, fish and onion rings.

Provided by pressurecooker

Categories     Healthy

Time 10m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 7

3/4 cup cornstarch
1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
1 egg, slightly beaten

Steps:

  • In bowl mix first 5 ingredients; add water and egg and then stir till smooth,.
  • This batter is enough for 4 cups vegetables or 1 pound of fish or meat cut up.

CHICKEN TEMPURA



Chicken Tempura image

An airy but thick tempura batter for chicken. Delightfully crispy and keeps the chicken wonderfully juicy and tender inside. Great on vegetables or other meats too, and the best part is that it's not as greasy or doughy as other tempura batter recipes!

Provided by Tony Arra

Time 55m

Yield 4

Number Of Ingredients 10

1 pound skinless, boneless chicken breasts
1 large egg, beaten
½ cup all-purpose flour
½ cup cornstarch
1 tablespoon lemon juice
½ teaspoon paprika
½ teaspoon baking soda
1 pinch salt
½ cup chilled club soda
½ cup oil for frying, or as needed

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.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 27.1 g, Cholesterol 111.1 mg, Fat 6.9 g, Fiber 0.7 g, Protein 26.9 g, SaturatedFat 1.5 g, Sodium 272.6 mg, Sugar 0.3 g

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