Japanese Style Crisp Chicken Wings

William (Uncle Bill) Anatooskin's Note:

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

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 3 lbs chicken wings
• 1 ½ teaspoons salt
• 1⁄3; cup soy sauce
• ¼ cup brown sugar
• ¼ cup liquid honey
• 1 teaspoon grated fresh gingerroot
• 2 large garlic cloves , minced
• 1 cup all-purpose flour
• 1 cup fine breadcrumbs or 1 cup cracker crumb
• 2 cups peanut oil (for frying) or 2 cups vegetable oil (for frying)

Directions:

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.

Reviews

[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.