JAPANESE STYLE CRISP CHICKEN WINGS

Japanese Style Crisp Chicken Wings image

Provided by William Uncle Bill

Categories Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 lbs chicken wings
1 1/2 teaspoons salt
1/3 cup soy sauce
1/4 cup brown sugar
1/4 cup liquid honey
1 teaspoon grated fresh gingerroot
2 large garlic cloves, minced
1 cup all-purpose flour
1 cup fine breadcrumbs or 1 cup cracker crumb
2 cups peanut oil (for frying) or 2 cups vegetable oil (for frying)

Steps:

Clip wing tips off and discard.
Separate wings at joints.
Wash and drain well.
In a mixing bowl, whisk together salt, soy sauce, brown sugar, honey, grated ginger and minced garlic.
Add chicken wing pieces into a large zip-loc bag.
Pour soy sauce mixture over the wings, shake bag to coat well.
Place bag in refrigerator and marinate for 3 to 4 hours or longer.
When ready to use, drain well in a large sieve or a rack for at least 1/2 hour.
In a mixing bowl, mix together flour and bread crumbs.
Roll wing pieces in flour mixture until nicely coated.
Deep fry in batches in hot oil in a WOK until nicely browned, about 3 to 4 minutes, stirring often.