Japanese Teriyaki Chicken Wings
Added by Cindy Hogan | Mon 22 Jun 2009 @ 20:30
1 1/2-2 lbs chicken wings (about 16 pieces)
1/2 egg, beaten
1/2 cup flour
2 tablespoons butter
2 tablespoons olive oil
Chicken Wing Sauce:
1 1/2 tablespoons soy sauce
1/2 cup sugar
1/4 cup water
1/4 cup vinegar
Cook rice (long grain, brown, or what ever type of rice you fancy) according to directionsē
In a small bowl combine the sauce ingredients and stir until sugar is dissolved.
Cut wings in half and discard tip, dip in beaten egg and then in flour, fry in butter and olive oil until golden brown and crispy. Add butter and olive oil as needed.
Put fried wings in an over proof dish and pour sauce over top. Bake uncovered 350 for 1 hour, turning over every 20 minutes.
Note: sauce can be doubled so as to have some for dipping or to pour over your rice.