Teriyaki Chicken Wings
When my sister-in-law served these at a family party years ago, we all kept reaching for "just one more". I often prepare them for our toddler son...it's the only way I can get him to eat chicken!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1/2 teaspoon pepper
- 1-1/2 teaspoons garlic powder
- oil for deep-fat frying
- 3 pound whole chicken wings
- 3/4 cup soy sauce
- 3/4 cup imperial sugar(r) / dixie crystals(r) granulated s
- Carbohydrate 20.5385144242439 g
- Cholesterol 87.316531225 mg
- Fat 18.7162695458359 g
- Fiber 4.07387007495055 g
- Protein 28.1212934115291 g
- Saturated Fat 5.16226291493525 g
- Serving Size 1 1 - (376g)
- Sodium 230.213228463518 mg
- Sugar 16.4646443492933 g
- Trans Fat 2.25222662480795 g
- Calories 354 calories
Cut chicken wings into three sections; discard wing tip section. In a large bowl or plastic bag, combine flour, garlic powder, salt and pepper. Add wings; toss to coat. In an electric skillet or deep-fat fryer, heat oil to 350°. Fry chicken wings, a few at a time, for about 9 minutes or until juices run clear. Drain on paper towels. In a saucepan combine soy sauce and sugar; cook and stir until sugar is dissolved, about 5 minutes. Dip fried wings briefly in sauce; serve immediately.
