My mom makes these every New Year's Day when we go to my Aunt's house to celebrate the New Year with all kinds of delicious Japanese food. They are also great for Superbowl Sunday! These wings are so addicting, I can guarantee no one will eat just one...
Okasan’s (Mom’s) Chicken Delicious Wings
Makes 40 wings
I try not to serve fried food to my kids but my mom’s recipe for these are best extra crispy. Unfortunately, this can only be achieved by frying. Just try not to eat them before your guests arrive!
2 1/2 lbs. chicken wings – washed and towel dried
1 cup flour
1 cup water
3 ice cubes
2 cups vegetable oil or enough to fill a medium sized, deep saucepan about 1 ½ inches
1 cup sugar
1 cup soy sauce, preferably low sodium
2 tsp ginger, grated
4 tbsp Mirin
- Heat sauce ingredients in a small saucepan to a boil and then turn down to simmer.
- Have a wire rack on an aluminum foil lined cookie sheet ready for the cooked chicken.
- Heat oil to medium high in a deep saucepan.
- Have the saucepan of teriyaki sauce nearby on the stove.
- Combine flour and water to make the batter.
- Add ice cubes to batter to keep cold, mixing as ice cubes melt.
- Test the oil by adding a very small amount of batter to the hot oil to see if it fries up quickly.
- Add chicken wings to batter in batches so that none are touching.
- Fry in batches until both sides are brown and crispy, turning with metal tongs half way through.
- Shake off any excess oil and dip chicken wings in sauce directly after they are done frying for about 5 seconds.
- Remove and drain on a wire rack without touching so wings remain crispy. Serve hot or at room temperature.
Grating Ginger - Peel the end of a fresh piece of ginger and use a Japanese ginger grater or a microplane to grate the ginger. Ginger can also be frozen to make grating easier.