Japanese Style Chicken Wings Recipes

EASY JAPANESE CHICKEN WINGS

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!

ROASTED ASIAN CHICKEN WINGS

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.

JAPANESE CHICKEN WINGS

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.

JAPANESE STYLE CRISP CHICKEN WINGS

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.

JAPANESE CHICKEN WINGS

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.

PETE'S KICKED-UP JAPANESE WINGS

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.

JAPANESE STYLE CHICKEN WINGS

Steps:

• Wash the chicken wings and wipe dry. Cut off the wing tips. Bend each wing until you can see the joint, then cut through with a sharp knife. Rub each piece with salt.
• Mix the grated ginger and most of the spring onions with the sake, soy and mirin. Toss the chicken wings in the marinade until well coated, cover with plastic film and leave for at least 30 minutes.
• Heat the grill or a cast-iron griddle. Drain the wings, reserving the marinade, and cook on both sides until half cooked, for around 10 minutes. Coat in the marinade once more, then cook for a further 10 minutes, or until golden and tender (chicken always takes longer to cook than you think), turning once or twice. Scatter with the remaining spring onions and serve with lemon wedges and steamed rice.

JAPANESE CHICKEN WINGS

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.