Tempura Chicken Wings - cooking recipe

Ingredients

15 whole chicken wings (about 3 pounds)
1 cup cornstarch
3 eggs, slightly 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

Preparation

Cut chicken wings into three sections; discard wing tip section.
Place cornstarch in a large resealable plastic bag; add chicken wings, a few at a time and shake to coat evenly.
Dip wings in eggs.
In an electric skillet or deep-fat fryer, heat oil to 375 degrees.
Fry wings for 8 minutes or until golden brown and juices un clear, turning occasionally.
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; simmer, uncovered for 10 minutes.
Place chicken wings in a greased 15\"x10\"x1\" baking pan.
Pour half of the sauce over wings.
Bake uncovered at 350 degrees for 15 minutes.
Turn wings; top with remaining sauce.
Bake 10-15 minutes longer or until chicken juices run clear and coating is set.