This is the recipe, so I’ve been told, from a now-defunct San Francisco Bay Area restaurant chain. This creamed corn is covered in a rich, sugary sauce. This is not a low-fat side dish for those watching their calories, but once in a while, go all out! Very good served with a prime rib or turkey feast on a holiday. Although I’ve never used M.S.G. (Accent), it is called for in the recipe. Frankly, even without the M.S.G., it tastes great and is simple to make.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 pounds chicken wings
- 2 eggs, beaten
- 1 cup all-purpose flour
- 1 cup margarine
- ½ cup apple cider vinegar
- 3 tablespoons soy sauce
- 3 tablespoons water
- 1 cup brown sugar
- 1 teaspoon monosodium glutamate (MSG) (Optional)
- ½ teaspoon salt
- 3 serrano chile peppers, minced (Optional)
- 2 tablespoons grated fresh ginger
- 2 tablespoons sesame seeds, toasted
Instructions
- Preheat an oven to 350 degrees F (175 degrees C).
- Blot chicken wings dry with a paper towel.
- Beat the eggs in a bowl, and place the flour in another bowl. Dip chicken wings into the egg, then into the flour to lightly coat, shaking off the excess.
- Melt the margarine in a large skillet over medium high heat.
- Pan fry the chicken wings until well browned on all sides, about 10 minutes.
- Meanwhile, gently boil the cider vinegar, soy sauce, water, brown sugar, monosodium glutamate, salt, serrano chile peppers, and ginger in a saucepan over medium heat until thickened, 5 to 7 minutes.
- Toss the browned chicken wings in the sauce to coat, then transfer the wings to large baking dish with a slotted spoon. Reserve remaining sauce.
- Bake in the preheated oven until the chicken is no longer pink in the center, about 30 minutes, rotating and basting with the reserved sauce after 15 minutes.
- Sprinkle sesame seeds on the chicken wings before serving.
Nutrition Facts
| Calories | 539 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 7 g |
| Sodium | 868 mg |
| Sugars | 27 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
These are really delicious!! Took these to a barbecue/potluck and everybody loved them. I will definitely make them again.
We found these to be very meh Just blah. Wasted $15 on wings not to mention other ingredients and my time. Kids wouldn’t finish them so we ordered pizza. Why add msg?? Not necessary. There are much better recipes on here. Try another first! Sorry to seem harsh, but it’s honest.
This recipe is a favorite. I just bake the wings plain and add the wings and cooked sauce into a fry pan for 3 to 5 minutes or so tossing them to coat well. Lower cal that way
Too sweet for me and my family
I made these for FIGHT NIGHT when we watched the boxing match. I made 5 pounds and they were gone in an instant! Everyone raved that they were the best wings they ever had. We had the best sticky wings in Puerto Vallarta so this recipe comes close.
Omg!! I’m eating them right now and it’s scrumptious
I didn’t add the MSG, used about 1/2 bottle of hot wing sauce instead of the peppers. My husband and I were absolutely in heaven eating these.
Great wing recipe, my whole family enjoyed it!
Needed to make several heat ranges of wings and this one was perfect. It did take a little longer to reduce the sauce down but that just meant the flavor was better.
Very tasty, my family just loved it. I replaced the wings with chicken breasts and the eggs with a mix of 03 TBSP Apple Vinegar and 1/8 TSP Baking Soda.
I’m ashamed to say I’m just now reviewing this after a couple years of using this recipe as one of my favorite recipes over and over and over over!! These wings are awesome. Everyone loves them! The only thing I changed was I used siracha sauce instead of the peppers. It’s easier and tastes amazing. Great recipe.
We loved this! My Husband really enjoyed the taste as well as my children. I couldn’t find any serrano chile peppers so I used 2 red jalepeno peppers which were hot enough and I have McCormick ground ginger that says at the back 1/4 tsp is = to 1 tsp of grated fresh ginger which is stronger and so I opted to keep the same measurement of 2 tbsp using the ground ginger to give it a more potent taste and that was a great choice because these tasted really Asian and we love Chinese food out of all Asian food in the Bahamas. Tip for those who may not know, to get toasted sesame seeds just place sesame seeds in a small pan by themselves (no oil or butter) on medium heat for 1-2 minutes until darker brown.
Superb taste! These are going straight to my recipe box!! Would be a great marinade for chicken or pork too.
I’ve seen guests go back and fill their plate with these. I always double the amount I think I need as they disappear so quickly…
These were a big hit with everyone. It will be a favorite recipe. I ate more than I should! Will have to fix less just to protect myself. LOL
This was very good. I didn’t have fresh ginger so I used 1 1/2 tsp of powdered ground ginger and I used two jalepeno peppers instead of serrano peppers and I did not use the MSG or substitute anything for. The mixture stinks, but the finished product has a great taste. I plan to reuse this recipe many times more
These were pretty good! Ive never used margarine to fry before and it turned out well. I made as is and it taste kinda like our korean chicken. Next time, I think I’ll just deep fry until cooked then toss with the sauce (that has been thicken).
So yummy! My family loved these wings! After I had already started cooking, I realized I was out of fresh ginger… so I had to use ground ginger powder, and they were still fabulous! I used a few dashes of dried chilis instead of the hot peppers, to keep it kid-friendly. I will make these again FOR SURE.
Yummy!!
Best Hot Wings I have EVER had! =)
These were a big hit at my football playoff get together! Made them exactly as the recipe called out and they were amazing! Was told that these were the best wings ever