Description
Nagoya-style fried chicken wings with crispy thin skin, sweet-savory soy glaze, and bold black pepper. Authentic Japanese tebasaki perfect for parties or dinner.
Ingredients
1 lb chicken wings (flats/drumettes)
¼ cup potato starch or cornstarch
3 cups neutral oil
Toasted white sesame seeds
1 cup mirin
½ cup soy sauce
3 Tbsp sake
⅓ cup sugar
¼ tsp kosher salt
½ inch ginger (sliced)
2 cloves garlic (minced)
Instructions
1. Heat mirin, soy sauce, sake, sugar, salt, ginger, and garlic in saucepan. Boil, then simmer 15–20 minutes until thickened.
2. Cut wings at joint and pat dry.
3. Coat wings in potato starch and remove excess.
4. Heat oil to 320°F and fry 8–10 minutes.
5. Rest wings 3–5 minutes.
6. Increase oil to 350°F and fry 3–5 minutes until crispy.
7. Coat wings in glaze and sprinkle sesame seeds and black pepper.
Notes
Do not overcrowd the pot.
Sauce keeps up to 1 month refrigerated.
Reheat in oven or air fryer for crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Deep Fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 12g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 110mg