These Japanese chicken wings are egged and fried in butter, then baked in a tangy sauce of soy sauce, water, sugar, vinegar, garlic powder, and salt. Delicious, sticky chicken wings!
Ingredients:
1 large egg, lightly beaten
1 cup all-purpose flour for coating
3 pounds chicken wings
1 cup butter
sauce:
1 cup white sugar
½ cup white vinegar
3 tablespoons soy sauce
3 tablespoons water
1 teaspoon salt
½ teaspoon garlic powder, or to taste
Directions:
Preheat the oven to 350 degrees F (175 degrees C).
Place beaten egg in a small bowl. Place flour in a shallow bowl.
Cut wings in half. Dip each piece in egg, then press in flour to coat.
Melt butter in a large, deep skillet over medium-high heat. Fry coated wings in hot butter until deep brown on both sides. Place in a shallow roasting pan.
Make sauce: Mix together sugar, vinegar, soy sauce, water, salt, and garlic powder in a medium bowl until combined. Pour over wings.
Bake in the preheated oven for 30 to 45 minutes, basting wings frequently with sauce in the roasting pan. An instant-read thermometer inserted into the centers of wings near the bone should read 165 degrees F (74 degrees C).
