These sweet and sour chicken wings are delicious for holiday gatherings.
3 pounds raw chicken wing sections or wingettes
1 cup cornstarch
3 eggs, lightly beaten
oil for frying
1/2 cup of sugar
1/2 cup white vinegar
1/2 cup of currant jelly
1/4 cup soy sauce
3 tablespoons of tomato sauce
2 tablespoons lemon juice
Addresses
Preheat oven to 350 degrees.
Place the cornstarch in a large resealable plastic bag. Arrange the chicken wings, a few at a time. Shake the wings in the bag to coat evenly. Dip the wings into the eggs.
Heat an electric skillet or deep fryer to 357 degrees. Fry chicken wings for 8 minutes or until golden; the juice should run clear. Flip the wings occasionally while cooking. Drain on paper towels.
In a small saucepan, combine the sugar, vinegar, jam, soy sauce, ketchup, and lemon juice. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
Place chicken wings in a greased 15x10x1-inch baking dish.
For half of the sauce on the wings. Bake, uncovered, for 15 minutes. Flip the wings and pour over the remaining sauce. Bake another 10 to 15 minutes or until chicken juices run clear and coating is set.
Make 30 wings.
=> Recipes for the Christmas Appetizer: Mushroom and Broccoli Cups
Do a lot, because these will go fast.
24 slices of bread
1 egg
1 egg white
1/3 cup of milk
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon dried thyme
chilli
1/3 cup fresh broccoli, finely chopped
1/3 cup cheddar cheese, grated
1/4 cup fresh mushrooms, finely chopped
1 tablespoon onion, finely chopped
Addresses
Prepare miniature muffin tins with nonstick cooking spray.
Use a rolling pin to flatten the bread. Cut bread with a 2-1/2-inch cookie cutter. Discard leftover bread pieces or save for another use.
Press bread rounds into prepared miniature muffin cups. Grill 6 inches from heat until golden brown (about 2 to 3 minutes). Cool inside the pan.
In a bowl, beat the egg, egg white, milk, parsley, salt, yeast, thyme and pepper. Add broccoli, cheese, mushrooms, and onion. Pour 1 teaspoon onto each round of toasted bread.
Bake at 350 degrees for 15 to 20 minutes or until set. Serve immediately.
Make 24 appetizers.
=> Recipes for the Christmas Appetizer: Skewers Antipasto
These appetizers are a great alternative to sandwiches.
1 package refrigerated cheese tortellini
40 green olives stuffed with pimiento
40 large pitted black olives
3/4 cup Italian salad dressing
40 thin slices of pepperoni
20 thin slices of hard salami, cut in half
sprigs of fresh parsley, optional
Addresses
Cook tortellini according to package directions; drain and rinse with cold water.
In a large resealable plastic bag, combine tortellini, olives, and salad dressing. Seal the bag and turn it from side to side 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: one green olive, one folded slice of pepperoni, one tortellini, one folded piece of salami, one black olive, and one sprig of parsley.
Make 40 appetizers.
=> Recipes for the Christmas Appetizer: Deviled Deviled Deviled Eggs
A spicy version of the popular egg appetizer.
12 hard-boiled eggs
1/4 cup mayonnaise
3 tablespoons chili sauce
1 teaspoon prepared mustard
1/4 teaspoon hot sauce
Peppers
Addresses
Cut the eggs in half lengthwise. Remove the yolks and reserve the egg whites.
In a small bowl, mash the egg yolks. Add mayonnaise, chili sauce, mustard, and hot sauce.
Spoon or use a pastry bag to pipe the egg yolk into the egg whites. Sprinkle with paprika. Refrigerate before serving.
Make 24 appetizers.