Servings: 12 wings

1 package of chicken wings, or 12 wings 1 package of chicken wings, or 12 wings
1/4 cup soy sauce ¼ cup soy sauce
2 tablespoons sugar 2 tablespoons sugar
2 eggs 2 eggs
1/4 cup flour ¼ cup flour
Vegetable oil for frying Vegetable oil for frying

The night before: Cut the chicken wings at the joints to separate each into three pieces. You can save the wing tips for stock, or fry them if you wish. In a large bowl, add the chicken wings, soy sauce and sugar. Mix well. Cover the bowl and let sit in the refrigerator overnight.
When ready to fry: Heat oil in a pot to about 325 degrees.
Add eggs to bowl of chicken wings. Mix to break up the egg yolks and coat the chicken. Then add flour and work it in. It should be pasty.
In batches, gently drop the wings into the oil. Fry until the outside is dark brown. It might take about 15 minutes or so, depending on the size of the wings. Check the wings for doneness by cutting into a drummette. If it's still rare, continue frying.
Serve while hot.