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Sticky Japanese Wings

  • Author: Susan Moncrieff


Baked sticky wings.  Messy and delicious!



  • 3 pounds chicken wings (Costco has awesome large wings with drumsticks and wings (and that icky little wing part already cut off).
  • 2 eggs, beaten
  • 1 cup flour
  • 1 cup butter


  • 5 Tbsp soya sauce
  • 5 Tbsp water
  • 3/4 cup white sugar
  • 1/2 cup vinegar
  • 1/2 tsp salt



  1. Combine sauce ingredients in a medium bowl, mixing well. I heat in a microwave so the sugar dissolves in the mixture. Set aside


  1. Dip wings into beaten, egg, then into the flour.
  2. Once you have done this with all your chicken pieces, melt the butter in a frying pan (medium to medium-high heat). Add wings and drumsticks and fry. Don’t overcrowd your pan. Turn occasionally until crispy and a nice golden brown cold. Easiest to do with tongs. You probably will have to do a few batches.
  3. I place all the wings into a 9 x 13 dish. Pour the sauce on the wings.
  4. Bake at 350 Fahrenheit for about 40 minutes. Turn the wings a few times (about every 10 to 15 minutes). They will be nice and sticky when they are done.
  5. Savor the extra sauce on your rice. If your crowd loves sauce, you may want to cook some extra in a saucepan to have enough for everyone.