Mom swears, “These are the best wings!”

Keep in mind, this appetizer was popular in the ’60’s, ’70’s, and early ’80s, decades before the Buffalo wing craze.  This wing is not crispy.  It’s cooked in the marinade and chicken juices so that the flavor permeates the wing meat.

*Insist on a crispy wing? Just tweak the recipe for today’s expectations, please see note following the recipe.

Carol Mack’s Soy Sauce Chicken Wings
1 c. soy sauce
½ tsp. accent
2 tbsp. onion, minced
3/4 c. white, granulated sugar
¼ tsp. ginger, ground
½ tsp. garlic powder
“lump” of butter’
chicken wings

Combine first six ingredients, then melt a lump of butter into sauce.  Marinate the wings in the sauce.  Layer marinated chicken wings in a baking pan with some of the sauce and bake 2 hours at 350°.  Serve hot.

*Note for a crispier wing:
Make a reduction of the marinade by heating on medium-high heat in a sauce pan.  The goal is to thicken the marinade by reducing it in half or so.

Then, there are two ways to crisp the wing, either deep fry the wings crisp, or layer the wings on a rack in a baking pan to keep them out of the juices and bake the wings on a high heat, 450°-475° F.  Once the wings are crisp, coat with the marinade reduction in a bowl and serve.

Or, marinade the wings as directed in the original recipe, then deep fry, or bake on a grate at 450°-475° F., and use the marinade reduction to baste the wings as they crisp in the oven.