Japanese Chicken Wings Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut wings in half, dip in egg and coat with flour.
• Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.
• In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings.
• Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

Steps:

• Mix the flour with the cayenne pepper and garlic powder.
• Heat butter and oil in a skillet until hot.
• Dip the wings into the eggs, then into the flour mixture.
• Fry the wings until deep brown and crisp, then transfer into a shallow roasting pan.
• Mix all ingredients for the sauce.
• Bake for about 30 minutes at 350 degrees, spooning the sauce over the wings while baking.
• Delicious!

Steps:

• Preheat the oven to 425 degrees F and line a baking sheet with 1-inch sides with aluminum foil.
• In a large bowl, season the chicken wings with the Essence, salt and pepper, tossing to coat well. Spread the seasoned wings in the prepared roasting pan evenly and bake until browned, about 35 minutes.
• While the wings are baking, in a large skillet, combine the remaining ingredients set over medium-high heat, except the sesame seeds and green onions. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a syrup, 7 to 8 minutes. Remove from the heat and cover to keep warm until ready to use.
• Remove the wings from the oven and reduce the oven temperature to 350 degrees F.
• Place the wings in a large, heat-proof bowl. Drizzle half the prepared sauce over the wings, reserving the other half, tossing to coat well. Sprinkle the sesame seeds over the wings and toss again. Place a wire cooling rack inside a large baking sheet lined with aluminum foil and arrange the coated wings on top of the rack. Return the pan to the oven and bake an additional 20 to 25 minutes, or until cooked through and crispy.
• Arrange the wings on a large serving platter and top with sliced green onions. Serve immediately with the remaining sauce passed on the side for dipping.

Steps:

• For the wings at home:
• Preheat the oven to 350 degrees F.
• Season the wings with salt and pepper. Arrange the chicken wings on a baking sheet in a single layer. Put in the preheated oven and cook for 45 minutes.
• Remove the wings from the oven to a bowl and allow to cool. Cover and refrigerate until ready to finish at the event on the barbecue.
• For the Asian sauce at home:
• Combine all of the ingredients in a resealable gallon-size plastic bag and combine well.
• For the wings tailgaiting:
• Preheat a grill to 350 degrees F, prepared for indirect heat. Add all the wings and cook for 10 to 15 minutes to reheat and get some grill marks, turning after 7 minutes. Remove the wings from the grill to a serving bowl. Add the sauce and toss to combine.

Steps:

• Stir the soy sauce, brown sugar, and garlic powder together in a saucepan over medium heat; cook and stir until the sugar melts completely. Remove from heat and allow to cool.
• Place the chicken wings in a large bowl. Pour the soy sauce mixture over the wings and toss to coat evenly. Cover the bowl with plastic wrap. Allow chicken to marinate in refrigerator overnight or 8 hours.
• Preheat an oven to 350 degrees F (175 degrees C).
• Pour the chicken wings and marinade into a 9x13-inch baking dish. Cover the baking dish with aluminum foil.
• Bake in the preheated oven until thoroughly hot, about 45 minutes. Remove the aluminum foil from the baking dish and continue baking uncovered another 15 minutes. Serve hot.

Steps:

• Cut wings in half,cut off the tips and discard.
• Dip in beaten egg and then flour.
• Fry in oil until browned.
• put in casserole.
• Heat sauce ingredients and pour over wings.
• cook at 350F for about 50 minutes.

Steps:

• Remove wing tips & save to make stock or discard (your choice); separate at joint.
• Beat eggs with water in a bowl suitable for dipping & place flour on a flat plate or piece of waxed paper/parchment.
• Melt butter with oil in a large frying pan.
• Dip wings in egg mixture & roll in flour; fry wings in a single layer until brown & crisp.
• Arrange wings in a single layer in a foil-lined shallow baking tray.
• Combine sauce ingredients in a microwaveable container; nuke on high until sugar dissolves.
• Pour half the sauce over the wings.
• Bake in a preheated 350F oven, turning wings & basting occasionally with more sauce for 45 - 60 minutes, depending on how crispy you like them.
• Pass remaining sauce for dipping - you may want to thicken it a little.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut wings in half, dip in egg and coat with flour.
• Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.
• In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings.
• Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

Steps:

• Combine soy sauce, brown sugar, pineapple juice, sake, rice vinegar, garlic, ginger, monosodium glutamate, red pepper flakes, and sesame seeds in a small saucepan. Bring to a simmer; cook for 10 minutes. Remove sauce from heat and let cool.
• Cut wings at the joint to make drumettes. Transfer to a large resealable plastic bag. Pour in sauce. Marinade in the refrigerator, at least 3 hours and up to overnight.
• Preheat grill for medium heat and lightly oil the grate. Remove chicken wings from sauce; grill until lightly browned, about 5 minutes per side.
• Pour sauce into a saucepan. Bring to a simmer; cook for 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Arrange chicken wings in a single layer in a large baking dish; pour sauce on top.
• Bake in the preheated oven, turning and basting frequently, until wings are browned, about 1 hour.

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.

Steps:

• Rinse wings and dip in egg mixture, then dredge in flour.
• Heat 2 Tbsp oil in large frying pan and fry wings until browned.
• Mix sauce ingredients together until sugar dissolves.
• Lay wings (not overlapping) in a 9X13 casserole dish.
• Pour sauce over and bake 350F 1 hour (turn wings over after first 1/2 hour).
• Continue to cook until sauce is thickened a nicely gooey.

Steps:

• Cut wings in half.
• Dip in slightly in beaten egg.
• Dip in flour.
• Fry in butter until golden crispy.
• Brown on all sides, use butter as needed.
• Put in roasting pan or casserole dish and pour sauce over top.
• Bake uncovered 350°F for 1 hour, basting frequently with sauce.