3-4 lbs. chicken wings
1 tsp. salt
½ tsp. pepper
1½ oz. corn syrup
2 tbsp. malt vinegar
1 cup white vinegar
oil for deep frying
Directions:
Defrost the wings if they’re frozen.
Dissolve the corn syrup and vinegars in a pan over low heat.
Lay the wings on a large flat plate and pour the vinegar mixture over them.
Leave the chicken alone for 45 minutes so that the mixture will sink in.
Heat the oil in a wok for deep-frying (about an inch of oil).
Deep-fry each wing for about 5 minutes, or until it is deep brown in color
and the skin puffs out slightly.
Remove from the wings from the oil and drain them on paper towels.
👩🍳 About the Author
Melissa “Liss” Burnell is the founder of Budget101.com, a trusted frugal living resource online since 2001. With over 25 years of hands-on experience in meal planning, debt reduction, and DIY homemaking, she’s helped millions of families live well for less.
A mother of two, Liss first made waves by cutting her family’s grocery bill to under $200/month—then teaching others how to do the same. She is the author of two bestselling ebooks on feeding a family on a tight budget, available on Amazon.
📚 Learn more on the About page, or connect with Liss on Pinterest, Instagram, or Facebook.
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