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Deep Fried Chicken Wings With Ginger Lemon Sauce

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Ingredients
For wings
  Chicken wings 3 Pound
  Vegetable oil/Peanut oil 2 Cup (32 tbs) (For Deep Frying)
  Egg 1 , beaten
  All purpose flour 1⁄4 Cup (4 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)
  Shredded lettuce 1 Cup (16 tbs)
  Lemon slices 4
For marinade
  Soy sauce 2 Tablespoon
  Dry sherry 1 Tablespoon
  Minced fresh ginger root 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
For sauce
  Granulated sugar 1⁄4 Cup (4 tbs)
  Cornstarch 1 Tablespoon
  Grated fresh ginger root 1 Tablespoon
  Water 1 Cup (16 tbs)
  Fresh lemon juice 1⁄3 Cup (5.33 tbs)
  Soy sauce 1 Tablespoon
  Grated lemon rind 1 Teaspoon
Directions

Wings: Cut tips from wings and reserve for another use, such as chicken stock.
Cut wings in half.
Marinade: In medium bowl, combine soy sauce, sherry, ginger and garlic; add wings and turn to coat thoroughly.
Cover and refrigerate for at least 3 hours, turning occasionally.
Meanwhile, prepare sauce.
Sauce: In stainless steel saucepan, stir together all ingredients.
Cook over medium heat, stirring constantly, until sauce thickens and clears, about 10 minutes. (Sauce can be made ahead to this point and refrigerated; reheat over low heat, stirring occasionally.)
In deep fryer, pour oil to depth of 3 to 4 inches (8 to 10 cm); heat to 375°F (190°C).
Mix egg into marinated wings.
Stir together flour and cornstarch and sprinkle over wings.
Stir lightly to coat evenly.
Deep fry wings in small batches of 6 to 8, depending on size of fryer, until wings are golden brown, about 5 minutes.
Remove to paper towel-lined ovenproof dish and keep warm in 200 °F (100°C) oven while cooking remaining chicken.
Serve on bed of shredded lettuce and garnish with thin slices of lemon.
Drizzle some hot sauce over wings and pass remaining sauce in sauce-boat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
35 Minutes
Cook Time: 
40 Minutes
Ready In: 
75 Minutes
Servings: 
6

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