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:
- 1hr 15mins
- Ingredients:
- 8
- 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
- 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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Reviews
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Cheap and quick to make! 10 mins prep time! (although you have to wash up a few eggy bowls!)...YUMMY! Impressed all my friends - and they actually thought i'd made an effort! I used Chiken thighs instead of wings, and they fell apart in your mouth! deff one to try! -
This tasted very much like sweet and sour chicken. Easy to make and economical. My sauce did not thicken up as much as I would have liked - perhaps because of my oven. Would make this recipe again, but it is not better than sex. Lol
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Highly recommended. I have made this three times already because my family loves it! It's a lot like sweet and sour chicken. I make it with boneless chicken breasts and serve it with rice and Recipe*zaar #1660 Japanese Cabbage Salad. -
These chicken wings were a tangy blast at my house! -
perfekt. just perfekt. my mother has made this for years and because of a time zone issue, i could not call for her recipe. i made this one instead and it turned out as promised. excellent! Vielen Dank! (many thanks)
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Tweaks
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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.
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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.
