Tanya's Japenese Chicken Wings

The wings to the left are Japanese, the ones on the right are a dry wing (used to dip in hot sauce - recipe to follow for those).

3 lb Chicken Wings (tips discarded, then cut remaining wing in half)
2 eggs, beaten with about 1/2 c. water
1 c. flour
1 c. oil

Sauce:
3 tbsp water
3 tbsp. soya sauce
1/3 c. white sugar
1/2 c. vinegar
1 tsp. accent (optional)
1/2 tsp. salt

Pre-heat oven 350 degrees.

Heat oil in wok. Dip wings into egg mixture, then roll in flour. Fry in hot oil until brown and crisp. Transfer to baking dish.
Mix all Sauce ingredients together. Pour over chicken. Cover, and bake for approximately 45 minutes. (Turn wings when half way through cooking time)