Japanese Chicken Wings - cooking recipe

Ingredients

1 1/2 kg chicken wings (whole)
2 eggs
2 tablespoons water
1 cup all-purpose flour
1/4 cup butter
1/4 cup vegetable oil
SAUCE
1 cup sugar
1/2 cup white vinegar
3 tablespoons soya sauce
3 tablespoons water
1 teaspoon ginger
1/2 teaspoon salt

Preparation

Remove wing tips & save to make stock or discard (your choice); separate at joint.
Beat eggs with water in a bowl suitable for dipping & place flour on a flat plate or piece of waxed paper/parchment.
Melt butter with oil in a large frying pan.
Dip wings in egg mixture & roll in flour; fry wings in a single layer until brown & crisp.
Arrange wings in a single layer in a foil-lined shallow baking tray.
Combine sauce ingredients in a microwaveable container; nuke on high until sugar dissolves.
Pour half the sauce over the wings.
Bake in a preheated 350F oven, turning wings & basting occasionally with more sauce for 45 - 60 minutes, depending on how crispy you like them.
Pass remaining sauce for dipping - you may want to thicken it a little.