Sticky Teriyaki Chicken Wings

These wings - while known to most people as the Chicken Wings from the Best of Bridge series- are known in our house as Uncle Bob's Chicken Wings

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Japanese Chicken Wings with sauce in a white serving tray

These wings – while known to most people as the Chicken Wings from the Best of Bridge series- are known in our house as Uncle Bob’s Chicken Wings. Uncle Bob introduced my mother to these decades ago and in typical Uncle Bob style he found a way to make the chicken wings taste even better. The way that we make chicken wings has a unique flavour addition.

Take one guess what we add to these wings. ( hint: we’re Ukrainian.)

That’s right, we add garlic powder into our wings. Big surprise, the Ukrainian’s get their hands on chicken wings and we throw garlic into the mix.

Japanese Chicken Wings with garlic powder mix

While the original recipe is definitely a good recipe, the addition of garlic makes these a showstopper. (especially if you breathe on someone after eating them…..). In all seriousness, if you have been making the chicken wings recipe from Best of Bridge all of these years, your chicken wing life is going to be changed for the better with the addition of the garlic.

pouring sauce all over batter and fried wings

Uncle Bob knows where it’s at. The man can cook.

The addition of a little bit of oil to the butter brings up the smoking point so that you aren’t dealing with that burnt butter taste on your wings, and get a deep, golden crust happening on the wings. That’s the best part after all.

Saucy Japanese Chicken Wings in a white serving tray on white background

They are also incredible easy to make ; you batter and fry the wings, then pour a sauce all over them. Bake, serve, then eat = retro perfection!

Everyone that you serve these wings to – if they grew up in the 1980’s in Canada- will know the taste of this classic recipe. These wings should be on your Must-Make list for every get together, they are so easy and seriously delicious.

I’d cook these babies up and put them in a crockpot on low for the evening with a pair of tongs for my guests to help themselves.

close up Saucy Japanese Chicken Wings in a white serving

Just looking at these photos made me drool.

Happy cooking everyone!



Sticky Teriyaki Chicken Wings

These wings – while known to most people as the Chicken Wings from the Best of Bridge series- are known in our house as Uncle Bob's Chicken Wings
4.86 from 14 votes
Prep Time
10 minutes
Cook Time
45 minutes
Karlynn Johnston


  • 3 pounds chicken wings separated
  • 1 egg lightly beaten
  • 1 cup all-purpose flour for coating
  • dash of pepper
  • dash of garlic powder
  • 1 cup butter
  • 1 tablespoon canola oil
  • 3 tablespoons soy sauce
  • 3 tablespoons water
  • 1 cup white sugar
  • 1/2 cup white vinegar
  • 1/2 teaspoon garlic powder or to taste
  • sprinkle of salt taste the sauce this may not be needed


  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk together the flour, pepper and garlic powder.
  • Dip the chicken wing pieces into the egg, then into the flour.
  • Heat the butter and oil in a large, deep skillet over medium-high heat. Fry the wings until golden brown and crisp. Place into a large roasting pan in one layer.
  • In a small bowl combine the soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over the wings.
  • Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.
  • Remove and serve hot!

Recipe Notes

Nutritional values may vary.

Nutrition Information

Calories: 157kcal, Carbohydrates: 9g, Protein: 5g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 40mg, Sodium: 174mg, Potassium: 50mg, Sugar: 6g, Vitamin A: 235IU, Vitamin C: 0.2mg, Calcium: 7mg, Iron: 0.5mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Greg says

    I was so happy to find this recipe, I made this years ago and lost my original recipe, this is exactly what I remember. I also have made lemon and orange sticky wings with this similar recipe but wasn’t the same. This is the recipe I will use, I will use my lemon honey garlic and my orange sauces to see what happens.5 stars

  2. Janice Patterson says

    I am cooking this weekend at a bar/restaurant where I work weekends. The full-time cook has teriyaki wings on the menu but the sauce is just a runny mess. You can bet I’ll be whipping up a batch of these. I believe that each step of the cooking process should be building flavors that in the end make a perfect marriage of yummiest!
    I’m wondering if you ever froze a batch and how you would reheat them. Thanks5 stars

  3. Bethany says

    Making these tomorrow and looking forward to it! Thought I’d mention that these are breaded, not battered. Battering is coating in a wet mixture.

    • Jim says

      Sorry to be negative, I stumbled across this when in a rush and looking for teriyaki chicken wings and have no idea what Uncle Bob’s is or Best of the Bridge, I saw 5 stars and went for it. Compared to Japanese teriyaki this is way too sweet. We cut the sugar in half and still felt it was too sweet, kids included. Looking at Japanese recipes it’s 1:2 sugar to soy sauce, for example where this is 4:1. (Not to mention sake and mirin instead of white vinegar.)

      If this is a good spin on a beloved local recipe I don’t want to hate on it, but I think it’s worth adding a word of warning to people who may be looking for a more traditional teriyaki recipe.

      I will say that the recipe was easy and the texture was great, my only issue was the sauce. Sorry I didn’t research more carefully.3 stars

  4. Mary Sumaruk says

    These are excellent wings with sauce. You are a great cook.5 stars

  5. ben says

    I’ve had this recipe a bunch of times growing up. I thought i’d try it with the garlic powder and it didn’t really work. I would stick to the original recipe. Its exactly the same as the recipe that this person has taken from the best of bridge and put on the internet except no garlic. In my opinion, the garlic masks some of the subtleties of the dish.
    I also think that saying its an uncle bob recipe is misleading and takes away from the work that best of bridge has done. In school this was called plagiarizing and its rampant on a lot of these recipe websites. I wish people would do the work to make a dish and not just add one ingredient and call it their own.
    This addition of one ingredient would have been better suited as a comment on the best of bridge site, i.e., “i added garlic powder, it was great!”

    • Karlynn Johnston says

      What’s misleading, the first OR the second time I ATTRIBUTE THIS RECIPE TO BEST OF BRIDGE? Which one did you have a hard time understanding? Did you read the very first sentence of this post attributing this to best of bridge or did you just run off at the mouth first?

      Dude, I can’t even roll my eyes hard enough. Don’t criticize until you’ve actually read the post. I totally attributed this to best of bridge! Actually I attribute it at least twice in the post!

      Ugh, you obviously didn’t learn how to read “in school” and I cannot stand people who don’t bother to read posts and then throw around rude comments.I literally said my uncle Bob took the best of bridge recipe and made it better in my opinion.

      So if you haven’t read the post I highly doubt you’ve also made the recipe, but thanks for chiming in. 🙄

  6. Erin says

    I originally found this recipe on another site and now here! These are amazingly delish and a very nice treat. I don’t fry in butter but right in my deep fryer. The garlic is s must!5 stars

  7. Relly says

    Soooooo goo!!! I’ll definitely be making these again5 stars

  8. Kathie Hetherington says

    I use this same recipe, but with boneless chicken legs. Batter and lightly fry the chicken, then put in the oven at 350 for about 40 minutes. Delish!5 stars

  9. Kelly says

    Is there any way to make these a day ahead? Thanks!

  10. kpfen says

    These were awesome!  My kids loved them and I will definitely make them again in the near future.

  11. Kelly Soper says

    This has always been a favorite of mine, the recipe is very similar to the best of bridge

    • The Kitchen Magpie says

      It pretty much is, Uncle Bob likes to tinker tho..the garlic makes them WAY better than the original!! SO good!

4.86 from 14 votes (7 ratings without comment)

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