Japanese Chicken Wings The Best of the Best - Vol. 1 (Page: 216) The Best of Bridge (Page: 106) Great for crowds and kids! Tastes good warmed up if there's any left. Ingredients: 3 lbs. chicken wings, tips removed 1.5 kg UPDATE: Buy drummettes and remove skin - it's more work, but it's healthier 1 egg 1/3 cup flour 75ml 1 cup butter 250ml Sauce: 3 Tbsp. soy sauce 45 ml 3 Tbsp. water 45ml 1 cup white sugar 250ml 1/2 cup vinegar 125ml Instructions: Cut wings in half. Dip in slightly beaten egg and then in flour. Fry in butter until deep brown and crisp. Place in shallow roasting pan. Mix all sauce ingredients together and pour over chicken wings. Bake at 350 F (180C) for 1/2 hour. Baste wings with sauce during cooking. The race track is where one filly can be another man's folly. Click here to mail this recipe to a friend. Click here to add this recipe to your list of favorites.

Have you tried this recipe and want to share your thoughts? Click here to submit your comments. Reviews 05/26/2008 - Roxane I no longer fry these at all but bake them on a lightly oiled broiler pan at 425 flipping half way through. They are still crispy with little or no fat - they also drain the fat away into the broiler pan to lighten them further. 08/19/2007 - Barb I have been making this recipe since it was first published. I always make a double batch because they are such a hit. 01/10/2007 - Gillian My mom has been making this recipe for years and it is truly delicious! It's great with coconut rice. 01/4/2007 - Lisa Love this recipe! It is a hit with the whole family. I use 1/2 butter and 1/2 oil just to reduce calories :( I also have used Maggi instead of soy sauce and they turn out just as nice. I over-baked them once and they went very dark and sticky...everyone liked them even more! You have to love forgiving recipes.... 05/1/2006 - Darlene The Japanese Chicken Wings have been a favorite since the book was first out - over the years, I have substituted frying with Grape seed oil, which has a high heating temp and no trans fats. I drain the chicken on paper towels, then add about a Tablespoon of butter to the roaster prior to baking for the buttery flavor. Also, I use Chicken drumsticks instead of the drumettes when I am serving this as an entree. With brown rice and a huge wok of stir fries, this is an awesome meal! Darlene Blackett 03/8/2006 - June I love this chicken recipe. My friends and I all use MALT vinegar instead and it is delicious! Give it a try and you will be amazed. They also freeze well (if there are any left) 02/17/2006 - Gail I love recipies that can be adapted many different ways. I've made just the sauce and poured it over any meat, stirfry, leftovers, veggies - or made lots and froze it in 2 cup portions to use later. Boneless, skinless thighs cut in half I find easier and less messy. It is so good the sauce recipe should be doubled. Enjoy! 01/25/2006 - Jennifer My Mum has been making this recipe since I was a little girl and it is still a family favorite. Sometimes I like to use the sauce on chicken breasts as well. Love it!! 11/9/2005 - Teresa I get more requests for this recipe. The School had big party and I took this dish. People couldnt say enough. It's so yummy. One of my favorites. 10/3/2005 - Erin I love this recipe. Cook dish until sauce is nice and thick. I doubled the recipe and it took me 3x longer than the recipe said. Leave enough time for this. 11/2/2004 - Judy This is a good recipe and I make two batches of them because they are such a hit with my family. I love the sauce over my rice after cooking the chicken wings. This is my favorite cookbook. :)