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
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Ingredients
- 3 lbs. chicken wings, tips removed 1.5 kg
- 1 egg
- 1/3 cup flour 75ml
- 1 cup butter 250ml
Sauce
- 3 Tbsp. soy sauce 45 ml
- 3 Tbsp. water 45ml
- 1 cup white sugar 250ml
- 1/2 cup vinegar 125ml
Instructions
- 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.
Notes
- UPDATE: Buy drummettes and remove skin – it’s more work, but it’s healthier
The Best of Bridge https://www.bestofbridge.com/
Loved this wings for over 30 years, but the best part is definitely the sauce. We use it on meatballs, in stir fries, or substitute drum sticks for wings. There’s often a jar of the sauce in our fridge, ready for anything!
Hi Becky,
We’re thrilled that our recipe is a “keeper” and how you enjoy the sauce on chicken wings and more! 🙂
I am..wanting to make these up before hand. And freeze. And suggestions. Thanks?
Hi Laura-Lee, yes, you can freeze these. Allow cooked wings to cool completely, then transfer to a freezer safe container. Thaw in refrigerator. Reheat in a 350’F oven for about 20 minutes, or until heated through. Enjoy!
The sauce requires which kind of vinegar-?
What kind of vinegar ?
Hi Sybil, you can use regular white vinegar or cider vinegar in this recipe. Enjoy!
I haven’t made these in years. Don’t know where my Best of Bridge cook books are. Probably at a friends. lol. I’ll definitely make them this week. They are excellent cold also. <3
This recipe has been a family favorite since it was first published. I bake the wings until the meat starts to fall off the bone, and the sauce caramelizes, an hour or more.
Thank you for posting this recipe! It was in the first Best of Bridge cookbook I bought back in the 80s. Sadly the book was misplaced at some point through the years.
We are looking forward to enjoying g this for supper tonight 🙂