These wings, will make you sing! They are absolutely great! If you don’t have a fry daddy than you can use a pot. The oil should be one that can handle a high smoke point, like peanut oil. The oil should have a thermometer and oil heated no higher than 325 degrees. The wings will get very crispy and golden, because they cook for about 10 min. I cook two at a time and always zap them in a microwave for 20 seconds, just for Piece of mind. Or as you are frying them, have your oven on 300 degrees and just put them in the oven for 10 or 15 minutes before saucing them. The sauce is the key. It’s on this website under teriyaki sauce. I like it thickened into a glaze but it can be used as it is. Just make sure to stir the teriyaki sauce well before using.
Fry 10 minutes bake 10 minutes at 300.
Thawed chicken wings
1/2 cup Soy sauce
Add 1/2 c. Kikkoman Soy sauce low sodium to the bag and add wings, marinate for 1 hour. Toss frequently. Any longer will result in salty wings.
Heat the fryer up to 325 degrees
Drain the wings in the sink with a strainer
Dredge the wings in flour, shake off excess
Drop 2 wings at a time in the fryer (fryer are small and too many will lower the temp or cause a boil over)
Fry for 10 minutes transfer to cookie sheet
Repeat until all wings are fried
Place in the oven for 10-15 minutes
Glaze with teriyaki sauce and serve
1 cup teriyaki sauce (see teriyaki sauce post)
1 tbsp cornstarch
Whisk together and place in a sauce pan
Bring to a boil and thicken, after thickened turn off heat
Dip your fried wings in this sauce and serve :0)