Japanese Chicken Wings¶

Deborah Glassman
Stephen Glassman

• 3 Ib chicken wings
• 1 egg
• ½ cup butter
• ½ to ¾ cup flour

• 3 Tbsp soya sauce

• 3 Tbsp water

• ½ to ¾ cup sugar
• ½ cup vinegar
• ½ tsp salt
• ½ tsp garlic powder

Cut chicken wings in half. Discard tip portion. Beat egg slightly, adding a little water if necessary. Dip chicken in egg and then in flour. Fry in butter until browned. Put in shallow ovenproof pan. Mix remaining ingredients together and pour over wings. Bake, uncovered, at 350°F for ½ to ¾ hour. Baste occasionally.