While living in Japan, the American food I miss the most is wings. You'll find me at TGIFridays Yokohama every few weeks just to have wings. I have made this in Japan and in the US many times and it's been a long learning process to get it right. I carefully coat each one,lay them out in a glass dish layer by by layer, and sprinkle flour between each layer. This will require about 50% more coating mix than the recipe lists. It's very important that each wing is fully and not haphazardly coated. When loading into the fry basket, I also stir the wing arond in the coating just to ensure full coverage. After leaving them in the fridge for at least 3 hours, the method of preparation is key. I have made them in a cast iron pan, in a small deep fryer and in a turkey fryer. Getting the oil hot enough to cook the wings in about 10 min. time is critical. Otherwise, they'll absorb too much oil and the coating become too greasy/soggy. It's difficult for me to control the temp in a cast iron pan, so if I use a small deep fryer, I do them a few at a time so as not to lower the oil temperature too much and cause too much oil absorption by the wings. The turkey fryer stays hot and I can fry many at a time and yields picture perfect wings!! I use Frank's Buffalo Wing sauce, but if preparing your own from this recipe, I prefer to add about 1/4 as much red wine vinegar as butter. If you like Hooter's sauce, then you'll want the vinegar.
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While living in Japan, the American food I miss the most is wings. You'll find me at...