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Japanese Chicken Wings

An original Best of Bridge recipe. At the time it was written, soy sauce would have been new-ish to many households and certainly thought of as a Japanese condiment. These wings are great for crowds and kids. And, as a commenter notes below, they’re also great cold!

Serves 6
  1. 3 lbs. chicken wings, tips removed 1.5 kg
  2. 1 egg
  3. 1/3 cup flour 75ml
  4. 1 cup butter 250ml
  1. 3 Tbsp. soy sauce 45 ml
  2. 3 Tbsp. water 45ml
  3. 1 cup white sugar 250ml
  4. 1/2 cup vinegar 125ml
  1. Cut wings in half. Dip in slightly beaten egg and then in flour. Fry in butter until deep brown and crisp. Place in shallow roasting pan. Mix all sauce ingredients together and pour over chicken wings. Bake at 350 F (180C) for 1/2 hour. Baste wings with sauce during cooking.
  1. UPDATE: Buy drummettes and remove skin – it’s more work, but it’s healthier
The Best of Bridge

This recipe is available in the book The Complete Best of Bridge Cookbooks Volume One.

This recipe is available in the book The Best of the Best and More.