Japanese Chicken Wings Recipe

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Most Helpful Positive Review

Feb 06, 2006

I oven fried my wings (seasoned them with season salt, garlic and pepper) and floured them. I didnt use the egg, instead after I floured them I sprayed them with pam. They came out nice and crispy, I baked them at 400. After they were "fried" in the oven, I added the sauce and it was perfect. Great recipe and I was glad that I was able to make them healthier by oven frying them. I will definitely make them again.

—Heaven

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Most Helpful Critical Review

Oct 03, 2006

Sorry to have to give this one a negative rating. While the finished product looked and smelled wonderful and was relatively easy to prepare, the taste was overpoweringly sweet. I should have known better, but given the high ratings, thought that all these reviewers can't be wrong. Some mentioned adding cayenne pepper to "balance the sweetness" but in retrospect, I'm rather inclined believe that there's something a little wrong with a chicken dish that has as much sugar in it as an average dessert. Perhaps I'd use it again as an appetizer where you'd only eat one or two, but as a main dish for already sugar-addicted kids I'd vote no.

—ANITALOUISE

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972 Ratings

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Sep 12, 2003

These are soooo good! I had a chicken wing night in which I prepared these, the Restaurant-Style Buffalo Chicken Wings, and the Honey Lime Chicken Wings. They all were great, but these Japanese Chicken Wings were our favorite. So sweet, so flavorful, so crispy, so moist! One word of caution... line your roasting/baking pan with sturdy aluminum foil. The sugar/vinegar sauce gets very gooey near the end of the baking portion of the recipe and can be tough to clean up.

—RHONDALWOOD

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Jan 07, 2004

I did not fry my wings. I baked the wings with a little seasoning salt on both sides for about 30 to 45 minutes. Then I poured the sauce on them and baked them for an add'l 30 to 45 minutes. Make sure you baste the wings w/the sauce during baking. They were EXCELLENT!! Thanks, Tracy.

—RRLB03

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Apr 09, 2007

I definitely suggest making this recipe without the egg, flour or frying. I don't like to fry food unless it is really necessary to improve the taste and in this case it isn't necessary and in my opinnion does not inprove taste. To make my chicken I used wings, cut them up and put them in a bowl. I then poured about 1-2 teaspoons of extra virgin olive oil on them and made sure all the wings had a light coating of oil. I then placed the wigs on a broiler pan and put them in the oven (set to broil) until the wings were brown on one side and then I browned the other side. This is much faster than frying, uses much less oil and is much healthier. I then put the wings in a baking dish with the sauce mixture from the recipe (I only used half a cup of sugar) and cooked them in the oven like the recipe says. This way tasted much better than frying (in my opinion). But also, this way, the wings are less crispy. If you want crispy wings you better fry them.

—goodfoodlover

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Jun 06, 2008

WOW this recipe is awesome. I first tried it about 3 months ago and have been making it all the time since then. I did tweak it a little though-i placed the wings in a pan and sprinkled them generously with garlic powder and paprika-then sprayed them with pam. I baked them at 375 for 35 min-then i flipped them respiced them and baked them for another 25 min. After that i poured on the sauce and baked them another 20-25 min. I find this recipe very quick and easy and it is always a hit with my guests. You wont regret trying this recipe!!

—sushihead

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Feb 10, 2004

These were FABULOUS!!!!! i did try something different though when i made this in order to at least try and cut some of the fat. Instead of frying the wings i simply washed them, patted them dry, seasoned and put them under the broiler. I turned them over and over again and they end up very crispy. I then drained the fat and followed by adding the sauce. With the added corn starch, the sauce ends up very thick and rich Served it with coconut rice and grilled veggies. Amazing!

—COOKINFORFUN

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Apr 26, 2003

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!

—RACHELEP

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Nutrition

Calories
675 kcal
34%

Carbohydrates
51.4 g
17%

Cholesterol
162 mg
54%

Fat
44.3 g
68%

Fiber
0.7 g
3%

Protein
18.9 g
38%

Sodium
1112 mg
44%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Japanese Chicken Wings

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 675
Calories from Fat: 399

% Daily Value *
Total Fat 44.3g 68 %
Saturated Fat 23.2g 116 %
Cholesterol 162mg 54 %
Sodium 1112mg 44 %
** Potassium 164mg 5 %
Total Carbohydrates 51.4g 17 %
Dietary Fiber 0.7g 3 %
Protein 18.9g 38 %
** Sugars 33.6g
Vitamin A 21 %
Vitamin C < 1 %
Calcium 3 %
Iron 20 %
** Thiamin 21 %
** Niacin 67 %
** Vitamin B6 17 %
** Magnesium 7 %
** Folate 27 %

* 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.