These sweet and sour chicken wings are delicious for holiday gatherings.
3 pounds uncooked chicken wing sections or wingettes
1 cup cornstarch
3 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 soy sauce
3 tablespoons ketchup
2 tablespoons lemon juice
Directions
Preheat oven to 350 degrees.
Place cornstarch into a large resealable plastic bag. Drop in chicken wings, a few at a time. Shake wings in bag to coat evenly. Dip the wings into the eggs.
Heat up an electric skillet or deep fat fryer to 357 degrees. Fry chicken wings for 8 minutes or until golden brown; juice should run clear. Turn wings occasionally while cooking. 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 and simmer, uncovered, for 10 minutes.
Place chicken wings into a greased 15x10x1-inch baking pan.
Pour half of the sauce over wings. Bake, uncovered, for 15 minutes. Turn wings over and pour on remaining sauce. Bake another 10 to 15 minutes or until chicken juices run clear and the coating is set.
Makes 30 wings.
=> Recipes for Christmas Appetizer: Mushroom Broccoli Cups
Make a lot, because these will go fast.
24 slices bread
1 egg
1 egg white
1/3 cup milk
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon dried thyme
Dash pepper
1/3 cup fresh broccoli, finely chopped
1/3 cup cheddar cheese, shredded
1/4 cup fresh mushrooms, finely chopped
1 tablespoon onion, finely chopped
Directions
Prepare miniature muffin pans with nonstick cooking spray.
Use a rolling pin to roll the bread flat. Cut bread with a 2-1/2-inch biscuit cutter. Discard extra bread pieces or save for another use.
Press the bread rounds into prepared miniature muffin cups. Broil 6-inches from heat until golden brown (about 2 or 3 minutes). Cool inside the pan.
In a bowl, beat the egg, egg white, milk, parsley, salt, baking powder, thyme and pepper. Stir in the broccoli, cheese, mushrooms and the onion. Spoon 1 teaspoonful into each toasted bread round.
Bake at 350 degrees for 15 to 20 minutes or until set. Serve immediately.
Makes 24 appetizers.
=> Recipes for Christmas Appetizer: Antipasto Kabobs
These appetizers are a nice alternative to sandwiches.
1 pkg. refrigerated cheese tortellini
40 pimiento stuffed green olives
40 large pitted black olives
3/4 cup Italian salad dressing
40 thin slices pepperoni
20 thin slices hard salami, halved
Fresh parsley sprigs, optional
Directions
Cook tortellini according to package directions; drain and rinse in cold water.
In a large resealable plastic bag, combine the tortellini, olives and salad dressing. Seal the bag and turn bag back and forth to coat. Refrigerate for 4 hours or overnight.
Drain and discard the marinade.
To make each appetizer, take a short skewer or toothpick and thread in this order: a green olive, folded pepperoni slice, tortellini, folded salami piece, black olive and parsley sprig.
Makes 40 appetizers.
=> Recipes for Christmas Appetizer: Zippy Deviled Eggs
A spicy version of the popular egg appetizer.
12 hard cooked eggs
1/4 cup mayonnaise
3 tablespoons chili sauce
1 teaspoon prepared mustard
1/4 teaspoon hot pepper sauce
Paprika
Directions
Slice the eggs in half lengthwise. Remove the yolks and set the egg whites aside.
In a small bowl, mash the egg yolks. Stir in the mayonnaise, chili sauce, mustard and hot pepper sauce.
Spoon or use a pastry bag to pipe egg yolk into egg whites. Sprinkle with paprika. Refrigerate before serving.
Makes 24 appetizers.
