3 pounds chicken wings
- 2 eggs, beaten
- 1 cup all-purpose flour
- 1 cup margarine
- 1/2 cup apple cider vinegar
- 3 tablespoons soy sauce
- 3 tablespoons water
- 1 cup brown sugar
- 1 teaspoon monosodium glutamate (MSG) (optional)
- 1/2 teaspoon salt
- 3 serrano chile peppers, minced (optional)
- 2 tablespoons grated fresh ginger
- 2 tablespoons sesame seeds, toasted
- 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.