Japanese Style Crisp Chicken Wings

READY IN: 30mins
Recipe by William Uncle Bill

This recipe comes from the Canadian Japanese Cookery dating back to 1983. A very simple but tasty chicken recipe.

Top Review by daisygrl64

These were very good and so easy to make. I didn't add the measurement asked in recipe for the salt, I felt it would have been too much salt b/cuz soy sauce is salty as is. But other than that, I followed the recipe. Also the flour and breadcrumb could be cut back a bit as there was a lot leftover when all wings were breaded. Made for Asian Forum unrated recipe tag event.

Ingredients Nutrition


  1. Clip wing tips off and discard.
  2. Separate wings at joints.
  3. Wash and drain well.
  4. In a mixing bowl, whisk together salt, soy sauce, brown sugar, honey, grated ginger and minced garlic.
  5. Add chicken wing pieces into a large zip-loc bag.
  6. Pour soy sauce mixture over the wings, shake bag to coat well.
  7. Place bag in refrigerator and marinate for 3 to 4 hours or longer.
  8. When ready to use, drain well in a large sieve or a rack for at least 1/2 hour.
  9. In a mixing bowl, mix together flour and bread crumbs.
  10. Roll wing pieces in flour mixture until nicely coated.
  11. Deep fry in batches in hot oil in a WOK until nicely browned, about 3 to 4 minutes, stirring often.

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