*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I give this recipe a B. It tasted great but required some tweaks. Here are a few tips to make excellent Japanese Chicken Wings with less fat and MORE taste: 1. Do not fry. Waste of calories. Instead broil on high in oven. Each side approx 4-5 minutes. Ensure you flip sides so all of wing is alittle crispy. 2. Once broiling is complete remove wings from oven. Turn off broil function. Preheat oven to 375 degrees. 3. Line a sheet pan twice with foil. For recipes contents forget about part with butter because we did not fry. Instead focus on sauce part. Do not use 1 cup of sugar. Use approx 1/3 of a cup. Use rice wine vinegar instead of white. For vinegar use about 1/3 cup as well. Use about 6 TB of soya sauce or for taste you prefer. Slight sprinkle of chile peppers or hot sauce. Coat broiled wings in this mix well. 4. Once coated please on cooking sheet and place in oven. Will cook for about 30 minutes. While wings cooking in oven place leftover sauce in saucepan. Bring to a boil to use as a glaze. To thicken sauce add cornstarch (to ensure no lumps in this sauce/gravy- add approx 1 TB of cornstarch to about 3TB of water mix well and then add to saucepan to thicken sauce). 5. After approx 30 mins or until wings are cooked remove from oven and coat them in the thickened sauce. 6. Service with white Nishiki rice or simply some veg. VERY delicious and enjoy!!:-)
Loved it! I changed a lot (like using cut up bone/skinless breasts instead of wings) and lightly frying in very little olive oil. Once breasts were cooked I added the rest of the mixture to the skillet and simmered for about 30 minutes. The longer you simmer the thicker the sauce gets. We served this on lettuce for a chicken salad. The sauce was so good as a dressing that my husband wants this to be in the weekly rotation of recipes! Thanks!
I made these wings for my boyfriend and his best friend last night and they were a hit! I made double the sauce and set half of it aside then later heated it to a rolling boil on the stove in a sauce pan until the sauce thickened to a syrup consistency. I also took the chicken wings out of the sauce they were cooking in and placed them on a cookie sheet in the oven for about 15 mins. to crisp them up a little bit. We then ate the wings using the thickened sauce as a dip. It was great! I will try marinating next time I make them.
These were SO good. I followed the recipe exactly and yes I used the butter and yes I used the full cup of sugar. It's not like a person is going to eat this every day (although I wouldn't mind!). I wish people would lighten up! At any rate it was wonderful. I entered a photo and I'm terribly embarrassed about using frozen mixed veggies as an accompaniment. My husband said the wings were so good the veggies didn't work! He was right. Thank you for posting this many years ago!
These wings were AMAZING I adlibed a couple things to make them way better (in my opinion). Changes to the sauce: Used white wine vinagar instead of white vinagar. Used brown sugar instead of white sugar. Added a touch of hoisen sauce. Added red pepper flakes. Added toasted sesame seeds. Added minced garlic AND garlic powder. Cooking method changes: Instead of using egg and flour and frying in butter I did what others suggested and coated them in olive oil salt and pepper and then "oven fried" them for about 15 min @ 500 in the oven turning 2 twice. Then added the sauce and baked them uncovered for 20 min @ 350 turning evenly. Then I put them in the broiler for about 3-5 mins per side or until crispy and sticky... drizzle with the reduced sauce and enjoy!
So delicious! This recipe is really pretty easy and so flexible. I have made the wings twice. The first time I made them exactly as written and got such rave reviews I wasn't sure whether to try it any other way. Thought I would give oven frying a shot to save calories and they were just as good - maybe better! I coated them with seasoned flour (no egg just flour cayanne pepper paprika garlic powder and salt) sprayed with olive oil and bake 35-40 mins at 400 flipping them halfway turn up the heat if you want them crispy). Then I made twice the sauce and added about a teaspoon of cornstarch to help with thickening. I threw the wings and all the sauce into a shallow baking dish and back into the oven for another 35 mins or so turning occasionally. So so good! They became even stickier than the fried version and had less of a breaded texture - fantastic! Guests loved them and they went faster than the always adored Restaurant-Style Buffalo Wings from this site! The sauce is also delicious on chicken breasts and rice!
LOVE!!This recipe just the way it is. My friend's request these wings every 4th of July. I can't figure out how folk's can rate a recipe but totally switch the ingredient's..and or change the measurement's. If you changed the recipe as written..did you really like it??
I still don't know why it's called"Japanese" but I simply love this recipe. It was a big hit for our holiday party. I reduced the sugar to be half but it's still too sweet for my taspte. I will cut the sugar to be 1/3 the next time.
Rating: 1 stars
Well i gotta tell you I was soo disappointed with the results of this. I even followed the suggestions. I halved the sugar and it just gave it an overwhelming vinegar taste which pretty much ruined it for me. I gave this a 1 because i had to but in my opinion it doesnt even deserve that. We just ended up ordering pizza which was a total bummer.