Finger Lickin’ GOOD!


Years ago, when I was living in New Mexico, I was invited to this sweet women’s
home who made these chicken wings from scratch. They made my knees buckle
when I took my first bite! I remember thinking ” I have to figure out how to
make these, because I will die if I never have them again.”

I know, sounds a little dramatic…but wait until you taste them. Make them the
day before, wrap them in tin foil and keep them in the fridge. Remove from fridge
for an hour, then place in a 200 degree oven for an hour or so before you are ready
to serve them. Be sure you are sitting down when you begin to eat them.

Chicken Wing Fling

20 chicken wings
3 eggs
1 c. cornstarch
1 c. flour
1 tsp. salt
1 tsp. pepper
3 c. vegetable oil
½ c. chicken broth
½ c. ketchup
1 c. vinegar
1 c. sugar
2 tbsp. soy sauce

Preheat oven to 350°. Cut wings into three pieces, at natural joints.
Put tips in a small pot half full of water and simmer to create chicken
broth. Discard tips and set chicken broth aside. Beat 3 eggs in small
bowl and set aside. Whisk together cornstarch, flour,salt and pepper
in a medium size bowl.

Dip chicken pieces in egg and then in flour mixture. Heat vegetable oil
in skillet and lightly brown chicken wings in frying pan. Place side by
side in a 9 x 13 pan. Bring chicken broth (made from tips), soy sauce,
ketchup, vinegar and sugar to a boil. Pour evenly over chicken. Bake
at 350° for 90 minutes. Carefully turn chicken pieces every 20 minutes.
The sauce will thicken evenly as the chicken wings bake.

Excerpt From: Michelle Huxtable. “The Gathering of Friends, Volume Two

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