Japanese Teriyaki Chicken Wings

Japanese Teriyaki Chicken Wings
 
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This recipe was uploaded
by Cindy Hogan

 
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Ingredients

Ingredients
Method
 
  • Ingredients:
  • 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 directions.

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.

Enjoy!

Japanese Teriyaki Chicken Wings

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alt

This recipe was uploaded by Cindy Hogan

 
 

Method



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.

Enjoy!
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