2 lbs. chicken wings (about 10)
2 tbsp. dry mustard
1 tbsp. water
1 c. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
1/4 c. Crisco shortening
1 c. apricot preserves
2 tbsp. brown sugar
1 tsp. dry mustard
1/2 tsp. ground ginger
2 tbsp. cider vinegar
Disjoint chicken wings; discard tips. Mix dry mustard and water; spread over chicken pieces. Combine flour, salt, and pepper; coat chicken pieces. Melt Crisco in a large skillet. Fry chicken wings until golden brown (about 25 minutes), turning as needed.
For Sweet-Sour Sauce: Combine all ingredients in a small saucepan. Heat just until sugar is melted. Makes about 1 1/4 cups sauce. Serve as dipping sauce for chicken pieces. About 20 pieces.
