| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Japanese |
Japanese, Chicken, Appetizers, Wings |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken wings |
| 1 |
c |
Flour |
| 1 |
|
Egg beaten with 1 ts water |
| 1 |
c |
Oil |
|
|
Sauce |
| 3 |
tb |
Low salt soya sauce |
| 1 |
c |
Sugar |
| 1 |
ts |
Galic powder |
| 3 |
tb |
Water |
| 1/2 |
c |
White vinegar |
INSTRUCTIONS
Cut wings into pieces. Dip in slightly beaten egg, then in flour. Fry in
oil until brown and crisp. Put in shallow roasting pan (I use a cookie
sheet). Heat sauce until boiling. Pour ovet wings. Bake at 275 F for
approximately 1 hour. Sauce thickens and coats wings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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