Japanese Chicken Wings

I got this recipe several months ago from my fiend Linda ... who got it from her sister ... who got it from (get the picture?); I made it for the first time last night! I recommend this recipe for anyone who is a non-hot & spicy wing lover ..... like my hubby & grandkids!

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 1 1⁄2 kg chicken wings (whole)
• 2  eggs
• 2  tablespoons water
• 1  cup all-purpose flour
• 1⁄4 cup butter
• 1⁄4 cup  vegetable oil

• SAUCE

• 1  cup sugar
• 1⁄2 cup white vinegar
• 3  tablespoons soya sauce
• 3  tablespoons water
• 1  teaspoon ginger
• 1⁄2 teaspoon salt

Directions

1. Remove wing tips & save to make stock or discard (your choice); separate at joint.
2. Beat eggs with water in a bowl suitable for dipping & place flour on a flat plate or piece of waxed paper/parchment.
3. Melt butter with oil in a large frying pan.
4. Dip wings in egg mixture & roll in flour; fry wings in a single layer until brown & crisp.
5. Arrange wings in a single layer in a foil-lined shallow baking tray.
6. Combine sauce ingredients in a microwaveable container; nuke on high until sugar dissolves.
7. Pour half the sauce over the wings.
8. Bake in a preheated 350F oven, turning wings & basting occasionally with more sauce for 45 - 60 minutes, depending on how crispy you like them.
9. Pass remaining sauce for dipping - you may want to thicken it a little.