Oriental Wings
Yield
4 servingsPrep
20 minCook
30 minReady
50 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 30 | Chicken |
chicken wings
tips removed |
*
|
| 2 | large |
eggs
beaten |
|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| 1 | cup |
teriyaki sauce
|
|
| 1 | cup |
honey
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | Chicken |
chicken wings
tips removed |
*
|
| 2 | large |
eggs
beaten |
|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
garlic powder
|
|
| 2.5 | ml |
black pepper
|
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| 237 | ml |
teriyaki sauce
|
|
| 237 | ml |
honey
|
|
Directions
Dip the wings into the beaten eggs and allow them to drain for a few minutes.
Dredge in flour seasoned with the garlic powder, pepper and salt until they are fully coated.
Heat oil between 350 and 360 degrees F, or until a drop of beaten egg rises bubbly to the surface.
Deep fry several at a time until golden brown and crisp.
Drain on paper towels.
Mix teriyaki sauce and honey.
After wings have drained, but are still hot, brush or marinade with sauce mixture for 5 to 10 minutes.
Shake off excess sauce, and serve hot.
