Crusted Fried and Baked Japanese Chicken Wings
Appetizer, Main Course
Lord Byron's Kitchen
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!
tips removed, and cut into two pieces
black sesame seeds,
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.