Japanese Chicken Wings
These Japanese Chicken Wings have been disappearing from platters at gatherings around here for years. Crispy, sticky, sweet, and savory and made entirely from pantry staples. Forewarning: one batch is never enough.
Servings: 6 people
Calories: 768kcal
Ingredients
- 3 pounds chicken wings
- 1 egg, lightly beaten
- 1 cup all-purpose flour, for coating
- 1 cup butter
For the sauce:
- 3 tablespoons soy sauce
- 3 tablespoons water
- 1 cup white sugar
- 1/2 cup white vinegar
- 1/2 teaspoon garlic powder, or to taste
- 1 teaspoon salt
Instructions
- Preheat the oven to 350°F.
- Cut the wings in half. Pat them dry with paper towels. Don't skip this step if you want crispy. Dip each piece in the beaten egg, then coat with flour. Heat the butter in a large, deep skillet over medium-high heat.
- Fry the wings until they're deep brown on all sides. Not golden. Deep brown. That's where the crunch lives.
- Transfer the fried wings to a shallow roasting pan.
- In a small bowl, stir together the soy sauce, water, sugar, vinegar, garlic powder, and salt.
- Pour the sauce over the wings and turn to coat evenly.
- Bake for 30–45 minutes, spooning the pan sauce over the wings every so often. That basting is what builds the glaze. Don't skip it.
- Once the wings are cooked through and gloriously sticky, serve immediately. See the post above for tips on keeping them warm and crispy at the party.
Notes
Pat the wings dry before coating. Extra moisture keeps wings from crisping properly. A quick blot with paper towels makes a noticeable difference.
Don’t overcrowd the pan. Wings need space for air to circulate. If they’re packed too tightly, they steam instead of crisp.
Use low-sodium soy sauce if preferred. Regular soy sauce gives the classic salty-sweet flavor, but low-sodium works well if you want a little more control over the saltiness.
These are best served fresh. The coating stays crispiest right after cooking, though leftovers reheat surprisingly well in the oven or air fryer.
Air fryer batches cook faster. Smaller wings may finish early, so start checking around the 18-minute mark.
Want a little heat? Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce.
Perfect for parties because they hold well. You can keep them warm in a low oven for short periods without losing too much crispiness.
Nutrition
Calories: 768kcal | Carbohydrates: 50g | Protein: 27g | Fat: 51g | Saturated Fat: 25g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 203mg | Sodium: 1235mg | Potassium: 256mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1166IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 3mg
