Japanese Chicken Wings

READY IN: 45mins
Recipe by Nana Bev

This recipe has been a favourite of my family's since the 80's. The sheet of paper that it is written on is tattered and torn from so much use, that I have taken to taping it inside a kitchen cupboard door so it won't fall apart. These wings are gooey good and will become a keeper once you try them.

Top Review by GaylaV

This is very close to my recipe (which I couldn't find) so I used this to make my Boxing Day Meatballs!! After making the meatballs I roll them in flour and fry them in several batches. I made 6 pounds of ground beef into meatballs and doubled the sauce recipe. After the meatballs are all browned I gently place them into my roaster and cover them with the sauce. I very gently turn them several times over the next hour (or a bit more) until they are covered in a lovely sticky sauce. My extended family ask for these every year. So glad I found your recipe here.

Ingredients Nutrition


  1. Cut wings in half and remove tips. Dip into slightly beaten egg and then into flour. Fry in butter until deep brown and crisp. Lay in a single layer in a shallow roasting pan.
  2. In a bowl, add the soya sauce, water, sugar, vinegar and salt. Mix well to circulate the sugar and then pour over the wings. Bake at 350 degrees for half an hour or until the sauce thickens. Use a baster to coat the wings with the sauce during cooking.

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