If you’re looking for a yummy snack or appetizer recipe, you should really try my chicken wing recipe! They would be best for football game days, but you can obviously use them for any sporting event.
A plate of these wings at a holiday party or family get together would be great too. I love the combo of garlic and ginger in the sauce – both flavors balance each other out very nicely.
I suggest serving your wings with ranch dressing, blue cheese, or even 1000 island dressing for dipping. That dash of vinegar adds just the perfect amount of tang too. Yum!
8 Chicken Wings
2 tablespoon Barbeque sauce
1/2 cup Bread crumbs
1 teaspoon Chilli vinegar
1 inch Ginger , chopped
2 cloves Garlic , chopped
For the tempura
4 tablespoons Corn flour
1 Whole Egg
Salt and Pepper , to taste
To begin making the Tempura Chicken Wings With Barbecue Sauce Recipe we will first boil the chicken wings on a sauce pot with some water.
Boil the wings for about 20 minutes till it half done. This par boiling method will help the wings to absorb less oil once you fry them.
Heat a kadai with enough oil, as it is getting heated, Strain the wings and pat dry them using a napkin.
Add corn flour and season it well with salt and pepper into a bowl, add your pat dried chicken wings and coat them completely.
Take egg in another bowl and beat well, dip the coated chicken wings in egg and coat them again with bread crumbs and carefully drop it inside the hot oil.
Do the same for the rest and fry the wings until golden brown.
Heat another sauce pan with oil, add ginger and garlic and saute until it softens. Add the barbecue sauce and chilli vinegar and once it start to sizzle.
Drop in your fried tempura chicken wings and coat the sauce well with the wings and serve hot.
Serve the Tempura Chicken Wings With Barbecue Sauce along with some fresh salad and a cocktail by the side.
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Quick Tip: You can toss the cooked wings in a new bowl full of sauce for even coverage.
Recipe and image courtesy of: Archana’s Kitchen