Barbecue Chicken Wings And Curried Rice

• 2 1/2 to 3 lb. chicken wings
• 1 egg
• 1 tsp. water
• 1 tsp. oil
• 1/4 c. catsup
• 1 Tbsp. soy sauce
• 3/4 c. sugar
• 1/3 c. vinegar
• 1/4 c. stock
• 1 bunch sliced green onions
• 1/2 green pepper, diced
• 2 stalks celery, sliced
• 2 tsp. curry powder
• 2 c. cooked rice

1. Cut wings at both joints.
2. Make stock from wing tips.
3. Beat egg, oil and water together.
4. Dip wing pieces in and place on rack. Sprinkle with cornstarch on both sides; salt lightly and brown in hot oil.
5. Place in 2-quart casserole dish.
6. Make sauce of catsup, soy sauce, sugar, vinegar and stock.
7. Pour over wings and cover. Bake at 350u0b0 for 40 minutes.
8. Saute onions, pepper and celery until crisp (in oil left from browning wings).
9. Stir in curry powder and rice.
10. Serve barbecue wings over curried rice.

chicken, egg, water, oil, catsup, soy sauce, sugar, vinegar, stock, green onions, green pepper, stalks celery, curry powder, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=193480 (may not work)