Sticky Chicken

When I was seven years old, Dad was transferred from Rantoul, IL to Edwards AFB in California. He was stationed there for the next 12 years. When I was in high school, I remember the Relief Society putting together a ward cookbook. I purchased a copy (or Mom bought it for me??) to put in my hope chest for when I got married. There are specific recipes from it that I use on a regular basis, even now. This one was pointed out to me a couple of years ago, by Mom, and it has since become one of our regulars. It was originally entered into the cookbook as Chicken Wings by Pam Woodburn.



chicken wings
2 beaten eggs with a little milk
1 cup flour
salt and pepper
3 tsp soy sauce
3 tsp water
1 cup brown sugar
1/2 cup vinegar
1 tsp accent
1/2 tsp salt


Mix flour, salt and pepper together in one bowl and the eggs and milk in another. Dip wings first in egg mixture and then coat chicken wings with flour mixture. Fry in oil until browned on both sides and put in a 9 x 13 pan (I line mine with foil for easy clean-up). Mix remaining ingredients to make a sauce and pour over thechicken. Bake at 324 for about 1 hr or until sticky, turning the chicken over 3-4 times during baking so that they are well-coated with the sauce.


Notes - Although this calls for wings, I like to use either chicken tenders or boneless skinless breasts cut to a similar size. Also, even though the picture shows it served with mashed potatoes and veggies, we have also really enoyed it as an Asian meal with a side of fried rice :)