JAPANESE CHICKEN WINGS

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Japanese Chicken Wings image

I have never had wings that taste as good as these and this is the only recipe I use to make wings with. My girlfriend Betty gave me this recipe and she got it from her neighbor so it's starting to get around. Everyone that I have served these to absolutely loves them and goes well with a nice rice dish. Great for a large crowd and tastes good warmed up if there are any left overs.

Provided by Katherine in Alberta

Categories     Chicken

Time 1h10m

Yield 36 serving(s)

Number Of Ingredients 10

3 lbs chicken wings (divide into 4 batches)
1 beaten egg
1 cup flour
1 cup butter (do not use margarine and divide into 4 batches)
3 tablespoons soya sauce
3 tablespoons water
1 cup white sugar
1/2 cup vinegar
1 teaspoon Accent seasoning
1/2 teaspoon salt

Steps:

  • Cut wings in half and divide into 4 batches.
  • Dip in slightly beaten egg and then in flour.
  • Divide the butter into 4 batches.
  • Melt the butter in a 2 cup measuring cup and pour only a 1/4 cup into a 10" non stick frying pan.
  • Fry the wings in butter on medium heat until a deep brown and crisp.
  • Continue with the next 3 batches and then put wings in a shallow roasting pan and pour sauce over top of wings.
  • Bake at 350 for 1/2 hour.
  • Spoon sauce over wings during cooking.

Nutrition Facts : Calories 166.9, Fat 11.3, SaturatedFat 5, Cholesterol 48.6, Sodium 182.1, Carbohydrate 8.3, Fiber 0.1, Sugar 5.6, Protein 7.7

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