Cut off the tips of the chicken wings and discard or save for stock.

Cut the remaining wing pieces in half at the joint.

In a bowl, whisk the eggs until smooth.

Place flour in a separate shallow dish.

Dip each piece of chicken wing into the whisked egg, ensuring it's fully coated.

Dredge the egg-coated chicken wing in flour, pressing gently to adhere.

Heat oil in a large pan over medium-high heat.

Pan-fry the floured chicken wings in batches until golden brown and cooked through.

Remove the fried chicken wings from the pan and place on a paper towel-lined plate to drain excess oil.

In a saucepan, combine soy sauce, water, sugar, and vinegar.

Bring the sauce to a simmer over medium heat, stirring until the sugar is dissolved.

Continue to simmer the sauce for about 5-10 minutes, or until it thickens slightly.

Place the fried chicken wings in a baking dish.

Pour the thickened sauce evenly over the chicken wings.

Preheat the oven to 350°F (175°C).

Bake the chicken wings in the preheated oven for 45 minutes, or until the sauce is caramelized and the chicken is heated through.

Serve the Japanese chicken wings hot, ideally with a side of rice.