Tebasaki (Nagoya Chicken Wings)
The legendary street food of Nagoya. These deep-fried chicken wings are incredibly crispy on the outside, incredibly juicy on the inside, and heavily glazed in a sweet-and-savory soy sauce. Finished with a heavy shower of black pepper and sesame seeds.
Course Sides & Appetizers
- 2 lbs Chicken wings flats and drumettes
- Salt and white pepper
- 1/2 cup Potato starch Katakuriko
- Vegetable oil for deep frying
- 1/4 cup Soy sauce
- 2 tbsp Mirin
- 1 tbsp Sake
- 1 tbsp Sugar
- 1 clove Garlic grated
- 1 tbsp Black pepper coarsely ground
- 1 tbsp Toasted sesame seeds
Make the Glaze: In a saucepan, whisk the soy sauce, mirin, sake, sugar, and grated garlic together. Bring to a simmer over medium heat and cook until slightly thickened. Turn off the heat.
Prepare the Wings: Pat the chicken wings completely dry. Season generously with salt and white pepper. Toss the wings in potato starch until thoroughly coated, shaking off any excess.
First Fry: Heat vegetable oil to 320°F (160°C). Deep fry the wings in batches for 6 to 8 minutes until fully cooked but pale. Remove and let them rest on a wire rack for 5 minutes. (This resting period cooks the inside perfectly).
Second Fry (for crunch): Increase the oil temperature to 375°F (190°C). Flash-fry the resting wings for 1 to 2 minutes until they are a deep, beautiful golden brown and shatteringly crisp.
Glaze and Garnish: Immediately toss the hot, crispy wings directly into the saucepan with the sweet soy glaze until completely coated. Transfer to a serving plate, and aggressively shower the wings with coarse black pepper and toasted sesame seeds.
Keyword Chicken, Fried, Nagoya, Wings