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JAPANESE CHICKEN WINGS

Category:    Japanese, Chicken, Appetizers, Wings
Yield: 4 servings
 
      3 lb Chicken wings                       3 tb Low salt soya sauce
      1 c  Flour                               1 c  Sugar
      1    Egg beaten with 1 t. water          1 ts Galic powder
      1 c  Oil                                 3 tb Water
           Sauce                             1/2 c  White vinegar
 
  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.
 

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