Best 10 Japanese Chicken Wings Recipes

JAPANESE CHICKEN WINGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut wings in half, dip in egg and coat with flour.
• Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.
• In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings.
• Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

EASY JAPANESE CHICKEN WINGS

Steps:

• Mix the flour with the cayenne pepper and garlic powder.
• Heat butter and oil in a skillet until hot.
• Dip the wings into the eggs, then into the flour mixture.
• Fry the wings until deep brown and crisp, then transfer into a shallow roasting pan.
• Mix all ingredients for the sauce.
• Bake for about 30 minutes at 350 degrees, spooning the sauce over the wings while baking.
• Delicious!

JAPANESE STYLE CRISP CHICKEN WINGS

Steps:

• Clip wing tips off and discard.
• Separate wings at joints.
• Wash and drain well.
• In a mixing bowl, whisk together salt, soy sauce, brown sugar, honey, grated ginger and minced garlic.
• Add chicken wing pieces into a large zip-loc bag.
• Pour soy sauce mixture over the wings, shake bag to coat well.
• Place bag in refrigerator and marinate for 3 to 4 hours or longer.
• When ready to use, drain well in a large sieve or a rack for at least 1/2 hour.
• In a mixing bowl, mix together flour and bread crumbs.
• Roll wing pieces in flour mixture until nicely coated.
• Deep fry in batches in hot oil in a WOK until nicely browned, about 3 to 4 minutes, stirring often.

GRILLED CHICKEN WINGS - JAPANESE STYLE

Steps:

• Mix together everything but the chicken wings in a large baking dish. Add the chicken wings and turn to coat, then cover with plastic wrap, and refrigerate for at least 2 hours or as long as overnight. Turn the wings occasionally in the marinade.
• Start a charcoal or wood fire or preheat a gas grill or broiler; the fire should be only moderately hot and the rack about 6 inches from the heat source. If you are going to broil the wings, line your pan with foil.
• Remove the wings from the marinade and put on the grill or in the broiler. Cook for about 10 minutes on each side, remove from the heat, and serve immediately.

JAPANESE SALTED CHICKEN WINGS

Steps:

• Combine chicken wings, sake, garlic, sesame oil, ginger, dashi, and 1/2 teaspoon salt in a large bowl. Cover with plastic wrap and place in the refrigerator to marinate, at least 1 hour.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Place cornstarch in a shallow bowl. Dip marinated chicken wings in cornstarch and coat both sides.
• Fry chicken wings until crispy brown and crunchy on the outside and no longer pink at the bone, 10 to 15 minutes per batch. Drain on paper towels and sprinkle with salt and black pepper before serving.

JAPANESE CHICKEN WINGS

Steps:

• 1. Preheat oven to 375. In a small saucepan combine sugar, soy sauce, water, honey, ginger(fresh is best)and garlic; bring to a boil.
• 2. Line a shallow baking pan with foil; arrange wings in pan. Pour soy mixture over wings to coat. I let them lay in pan 10 to 15 min. turning once or twice.
• 3. Bake uncovered 35 minutes or until juices run clear, spooning sauce over wings, every 10 minute. Remove wings to serving plate. Spoon any remaining sauce over wings, if desired. Sprinkle with sesame seeds. (optional)
• 4. Enjoy!

JAPANESE CHICKEN WINGS ( TERIYAKI )

Steps:

• Cut wings in half.
• Dip in slightly in beaten egg.
• Dip in flour.
• Fry in butter until golden crispy.
• Brown on all sides, use butter as needed.
• Put in roasting pan or casserole dish and pour sauce over top.
• Bake uncovered 350°F for 1 hour, basting frequently with sauce.

JAPANESE STYLE CHICKEN WINGS

Steps:

• Wash the chicken wings and wipe dry. Cut off the wing tips. Bend each wing until you can see the joint, then cut through with a sharp knife. Rub each piece with salt.
• Mix the grated ginger and most of the spring onions with the sake, soy and mirin. Toss the chicken wings in the marinade until well coated, cover with plastic film and leave for at least 30 minutes.
• Heat the grill or a cast-iron griddle. Drain the wings, reserving the marinade, and cook on both sides until half cooked, for around 10 minutes. Coat in the marinade once more, then cook for a further 10 minutes, or until golden and tender (chicken always takes longer to cook than you think), turning once or twice. Scatter with the remaining spring onions and serve with lemon wedges and steamed rice.

MARINATED JAPANESE CHICKEN WINGS RECIPE - (4.6/5)

Steps:

• Place the chicken wings in a flat dish. Mix together the soy sauce, honey, hoisin sauce, rice vinegar, rice wine and the garlic and pour over the meat. Cover and transfer for the fridge to marinate for at least 6 hours - overnight if possible. Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line a baking tray with grease-proof paper. Transfer the chicken wings to the prepared baking tray and roast for around 30 min. Brush every now and then with the marinade. Serve garnished with the spring onions.

JAPANESE CHICKEN WINGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut wings in half, dip in egg and coat with flour.
• Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.
• In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings.
• Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.