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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 306.8
  • Total Fat: 3.9 g
  • Cholesterol: 98.7 mg
  • Sodium: 593.7 mg
  • Total Carbs: 26.5 g
  • Dietary Fiber: 0.0 g
  • Protein: 39.7 g

View full nutritional breakdown of Japanese Chicken Wings calories by ingredient
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Japanese Chicken Wings

Submitted by: ADMERCER
Japanese Chicken Wings

Introduction

A yummy recipe passed down from my mother in law A yummy recipe passed down from my mother in law
Number of Servings: 8

Ingredients

    3 lbs boneless/skinless chicken
    1 tbsp olive oil
    1 cup sugar
    1/2 cup vinegar
    3 tbsp water
    3 tbsp soy sauce
    1/2 tsp salt

Directions

Cut chicken into approximately 1.5 oz servings.
Brown chicken lightly in olive oil.
Mix sauce ingredients in oven-safe bowl and place chicken in the sauce.
Bake at 350F until done.
Serve with rice, spooning the sauce onto it.

Number of Servings: 8

Recipe submitted by SparkPeople user ADMERCER.






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Member Ratings For This Recipe

  • ELLIEUT

    Incredible!
    12 of 12 people found this review helpful
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    I used balsamic vinegar and only used 2 tbsp of sugar. I dropped in a whole chili pepper and a spoonful of garlic and cooked it in a large skillet on the stovetop, skipping the browning in the olive oil. It was sooo good! Thxs for the recipe, sorry I changed it, but a great recipe to work with! - 5/1/07

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  • JENIFIREHARP

    Incredible!
    6 of 6 people found this review helpful
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    Pretty tasty and smelled amazing! I would add that this took about 30 minutes to cook. - 3/17/08

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  • SAGARINO

    Very Good
    5 of 5 people found this review helpful
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    I have a similiar receipe but no olive oil or sugar--it uses honey along with a clove of chopped garlic. It's been a family favourite for over 30 years - 1/9/11

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  • KMGDIET

    Very Good
    5 of 5 people found this review helpful
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    very easy and tasty weeknight meal....I added cayenne pepper for a little kick and served over brown rice - 6/17/09

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  • MKPFAITH


    5 of 5 people found this review helpful
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    This was so easy but even better than that... my kids and hubby and I LOVED it. Used remaining chicken for next night in my garden salad with a little flaxseed- DELICIOUS!!! - 7/24/07

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  • CANEY3


    4 of 4 people found this review helpful
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    I added ginger and garlic. Thank you - 1/9/11

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  • SURYAH

    Incredible!
    3 of 3 people found this review helpful
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    MMMM! Yummy of course I would have to leave out the salt.
    The soy sauce has enough sodium. Doctor's orders!! - 1/9/11

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  • MPA-OSU


    3 of 3 people found this review helpful
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    this didn't turn out the way I expected. I probably wouldn't make it again. If you're looking for a very mild flavor though, this is the recipe for you. It just needed a little more flavor, a little more zap. - 4/1/08

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  • DMSCOFIELD2003

    Very Good
    3 of 3 people found this review helpful
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    I was a little skeptical at first but when I took the first bite i was bombarded with flavor. This recipe mixes the right amount of sweet, sour and salt. - 3/14/07

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  • VXWALL1942

    Incredible!
    2 of 2 people found this review helpful
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    Yummo! This is a great recipe. I added another tbsp of soy sauce and 2 tbsp chinese dumpling chili sauce (hot). It turned out perfect and whole family said to save this one. Too good to lose. - 1/11/11

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  • CLAYLADY001

    Bad
    2 of 3 people found this review helpful
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    How do you find boneless,skinless chicken wings??I stopped buying the wings because there just isn't enough meat on them.So am trying the legs,lots of meat on them.i LOVE chicken and we have it a lot at home.I usually just add garlic powder and lite soy sauce to a plastic bag,marinate chic about 4hr - 1/9/11

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  • EVANIAN

    Incredible!
    1 of 1 people found this review helpful
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    I MADE THIS LAST NIGHT AND WHOLE FAMILY LOVED IT - ESPECIALLY HUBBIE WHO SAYS HE DOESNT LIKE CHICKEN!!!
    THANKS! - 1/10/12

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  • DONNASMITH6

    Incredible!
    1 of 1 people found this review helpful
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    I breaded the wings first, and fried them in butter (not really a healthy option, I know). But i absolutely LOVE this recipe. So delicious, my friends and family can never get enough! - 8/14/11

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  • SWEETBABYTAMI

    Incredible!
    1 of 1 people found this review helpful
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    I LOVED IT - 8/15/07

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  • SYEEDAH39

    Very Good
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    A nice simple recipe! The whole family enjoyed it! - 2/22/12

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  • EMEADE54

    Incredible!
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    This is an excellent way to have your cake and eat it to, I love japanese chicken but I use to grill it then put in sauce it was delicious either way is great. - 1/9/12

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  • STICKS1030


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    The recipe call for boneless, skinless chicken wings, but the wings in the picture are clearly not boneless. - 1/9/12

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  • GEMINISUE


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    please notice that this is 8 servings for the recipe, so each serving would be 4 pieces, for the numbers calculated in the nutritional info. - 1/9/12

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  • BARBLAM1

    Good
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    Are these wings or what? I have never seen a skinless wing and don't think I want to try to skin them myself. - 1/9/12

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  • GRAMPIAN


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    I'm afraid this recipe is misleading: 3lbs of chicken cut into 1.5oz servings leaves 2lbs 4oz over if you have 8 servings. Ok to use on another occasion, but easier to buy less to start with. - 1/9/12

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  • PMORENA


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    My grandchildren love wings as an appetizer when they visit so I'm certainly going to try this one with several of the suggetions made here by others - thanks - 1/22/11

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  • RICCILYNN

    Good
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    similar to something my mom makes... her recipe uses brown sugar and we usually throw in some mustard powder, and garlic powder for a little more flavor and kick. always a big hit for parties! - 1/10/11

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  • ANNJEN1


    0 of 1 people found this review helpful
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    I will try this, but will use honey instead of sugar, omit the salt and add a hot pepper or cayenne. Could probably be done in a slow cooker using boneless chicken thighs or drumsticks. - 1/10/11

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  • WINNIE-POOH


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    Awesome! - 1/9/11

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  • CHAS1949


    0 of 1 people found this review helpful
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    Sounds wonderful...I am adding it to my "might try it" cookbook - 1/9/11

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