Can I be completely honest? I have no idea why these are called Japanese Chicken Wings. All I know is that the recipe has been handed down to me, and that I have personally made this recipe a million times, and each and every time, it’s delicious! Even though the title of the recipe, and the recipe card itself is about wings, I’ve used this same sauce and cooking procedure on chicken legs and thighs.
I’ve tried my best to research what Japanese chicken really is, but my research skills are not that great. 🙂 Since beginning to write this blog, I’ve always found the names of recipes and the origins to be quite interesting. It was something I never really gave a thought about previously, but it’s great to look into these things and learn a little bit about why recipes are the way they are.
No matter what you call these wings, they are an absolute delight – even more so for me, because I get to eat meat! Yes, chicken is not meat, it’s poultry, but I refer to all animal product as meat. You see, whenever I can, I like to cook meat at home, especially if I know John.e is going to be away. If he schedules an after work dinner with one of his friends or old school-mates, I run to the store to buy meat. If he decides to go for a brunch on a weekend morning, I run to buy meat. Even when I’m invited along, I tend to find a reason to decline so that I can, well, buy meat!
So, now that I have purchased this meat, I need to cook it. And, for these chicken wings, I couldn’t think of a better way then to fry them and then bake them in a salty, sugary sauce. You’re going to really like this appetizer!
- 12 chicken wings, tips removed, and cut into two pieces
- 1 cup flour
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup soy sauce
- ¼ cup white vinegar
- ¼ cup sugar
- 2 teaspoons sesame seeds
- Frying oil
- Parsley for garnish
- Rinse the chicken pieces in water and set aside.
- Bring the frying oil to a temperature of 350 degrees.
- In a bowl, whisk together the flour, paprika, salt and pepper.
- Dip each chicken piece into the flour mixture and fry for 3 minutes on each side. The goal is to create a firm crust on the chicken. Don't worry about cooking the chicken all the way through at this point.
- Remove and drain on a paper towel. Fry in batches. When the chicken is all fried, place the pieces into a large bowl and set aside.
- At this point, preheat the oven to 350 degrees and fetch a baking sheet.
- In a small bowl, whisk together the soy sauce, vinegar, and sugar until the sugar has dissolved.
- Pour this mixture over the fried chicken wings and toss to completely coat.
- Using tongs, remove each wing and place on the baking sheet. Do not discard the leftover soy sauce mixture! Add the sesame seeds to the soy sauce mixture and stir.
- Bake the wings for 20 minutes. Remove from the oven and return each wing to the soy sauce mixture you saved. Toss to coat again.
- Once more, place the wings back onto the baking sheet and return to the oven for 14 minutes. Turn the wings over at the 7 minute mark.
- Remove from oven, transfer to a serving dish and garnish with fresh parsley.