Japanese Chicken Wings

These are the best, sticky-gooey wings I ever had. Best served with rice. I've been told they are better than sex.

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 2  lbs chicken wings (cut up and tips discarded)
• 1  cup flour
• 2  eggs
• 1⁄4 water

• Sauce

• 1  cup white sugar
• 1  cup white vinegar
• 6  tablespoons soy sauce
• 6  tablespoons water

Directions

1. Rinse wings and dip in egg mixture, then dredge in flour.
2. Heat 2 Tbsp oil in large frying pan and fry wings until browned.
3. Mix sauce ingredients together until sugar dissolves.
4. Lay wings (not overlapping) in a 9X13 casserole dish.
5. Pour sauce over and bake 350F 1 hour (turn wings over after first 1/2 hour).
6. Continue to cook until sauce is thickened a nicely gooey.