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Both fried and baked, these sweet and salty Japanese Chicken Wings are super moist and tender on the inside with a golden crispy crust on the outside.  Impress your guests with this delicious and gorgeous wing recipe!

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 love this appetizer!

I usually refer to wings as appetizers, but if I’m being completely honest with you, I think chicken wings are more a meal or a main rather than an appetizer.  My mom never made appetizers but she did make wings very often and they were always the main part of the meal.

A really cool thing about thinking about chicken wings as a main rather than an appetizer is that you get to eat more of them!  I can’t possibly think of any other reason more valid than that.  

For this particular recipe, it might be tempting to skip the frying part, but please don’t do it.  I know the frying part of this recipe is very short and doesn’t cook the wings, but it does create a crust on the wings, which in turn, locks in the moisture.  

And, because we are baking this wing for a whole 50 minutes, which is a long time for baking wings, we are doing so to get back that crispy crust after we dunk it into the soy and vinegar mixture.  Trust me, these wings are fail proof and you’ll be extremely happy with the results.  Eat up, Dear Reader!

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4.5 from 4 votes

Crusted Fried and Baked Japanese Chicken Wings

Both fried and baked, these sweet and salty Japanese Chicken Wings are super moist and tender on the inside with a golden crispy crust on the outside. Impress your guests with this delicious and gorgeous wing recipe!
Course Appetizer, Main Course
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Author Lord Byron's Kitchen


  • 12 chicken wings, tips removed, and cut into two pieces
  • 1 cup flour
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 cup soy sauce
  • 1/4 cup white vinegar
  • 1/4 cup sugar
  • 2 teaspoons black sesame seeds, or white
  • Green onions for garnish thinly sliced, optional
  • Vegetable oil for frying


  • Rinse the chicken pieces in water and set aside.
  • Bring the frying oil to a temperature of 350 degrees. Preheat the oven to 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 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 onto a parchment-lined baking sheet and bake for 20 minutes.
  • In the meantime, whisk together the soy sauce, vinegar, and sugar until the sugar has dissolved. Set aside.
  • Remove the chicken wings from the oven. Dip each wing into the soy and vinegar mixture and place the wing back onto the baking sheet. Bake for an additional 20 minutes.
  • Add half of the sesame seeds to the remaining sauce mixture. Set aside.
  • Next, remove the wings from the oven. Use a basting brush to brush the sauce over top each wing. Return to the oven for 10 more minutes.
  • Remove from oven, transfer to a serving dish and garnish with fresh green onion and the remaining sesame seeds. Serve immediately.

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“There is no sincerer love than the love of food.” – George Bernard Shaw

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This Post Has 11 Comments

  1. You can call them anything you want so long as you are willing to share, the coating on these sounds delicious. I love the idea of frying and then baking to get that wonderful sticky coating, gonna have to give that a try!
    1. Thanks, Brian. I use the fry and bake technique quite often when preparing wings. I have another recipe that I'll be posting soon that employs the same method.
  2. Byron these look delicious! Ok, so I've never tried making my own chicken wings, and I've always wanted to try it! I love how these are fried and baked -- YUM.
    1. Thank you, Paige. You should try it! Making chicken wings is easy and you'll get exactly the flavour you want. :)
  3. Love your newly added meat section! I love finding new flavors for wings, they're so simple to cook, and so versatile. Love how these are fried, then baked.. they look so crispy and delicious!
    1. Thanks, Whitney - I love wings and I've got a few more recipes ready to roll out soon. Stay tuned! :)

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