Japanese Chicken Wings
- Ready In:
- 1hr 15mins
- Rinse wings and dip in egg mixture, then dredge in flour.
- Heat 2 Tbsp oil in large frying pan and fry wings until browned.
- Mix sauce ingredients together until sugar dissolves.
- Lay wings (not overlapping) in a 9X13 casserole dish.
- Pour sauce over and bake 350F 1 hour (turn wings over after first 1/2 hour).
- Continue to cook until sauce is thickened a nicely gooey.
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These wings are outstanding the way the recipe is written, however, my family is trying ot eat healthier so I changed it a little bit. For the wings I just baked them plain - no seasoning. For the sauce I put it in a pot over low heat, added some cornstarch and cayenne pepper. While that was heating up and thickening I toasted some sesame seeds then added them to the sauce. We dipped the wings after they were done cooking. Our next adventure will be to try Malibu rum instead of vinegar and do it BW3 style.
Bob in Florida: Cook the sauce separately. Put all sauce ingredients in a sauce pan on medium high heat. Stir frequently until the sauce thickens. Remove from heat and cover. The sauce will turn hard if not used immediately, but put on low heat and it will thin out. If necessary you can add a little more vinegar to help in the thinning process. A little more water will cut the strong flavor. Instead of wings or chicken breasts, I used chicken tenders. Baked them in a 350 degree oven in a lightly oiled casserole dish for about 10 minutes. Turn the tenders over half way thru cooking. Test for doneness. Brush the sauce on both sides of the chicken and bake for about 5 minutes longer. Serve extra sauce on the side. I served this with minute rice topped with Japanese sauteed eggplant from my garden.