Tebasaki - Nagoya Fried Chicken Wings
Japanese Crispy Chicken Wings - easy recipe that produces the crispiest and best Japanese-flavored chicken wings ever.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 10 - 12 oz (300g-350g) chicken wings, party wings (middle section only)
- 1 Pinch salt
- 1/4 teaspoon white pepper
- 1 tablespoon potato starch
- Oil (for deep-frying)
- White sesame seeds
- 1 tablespoon Japanese soy sauce (tamari preferred)
- 1 tablespoon Mizkan (Bonito Flavor Soup Base)
- 3 tablespoons Mizkan Honteri Mirin
- 2 teaspoons sugar
- 1 tablespoon sake
- 1/2 teaspoon garlic powder
- Tebasaki
- Steamed rice
- Black Sesame Seeds
- 1 cup finely cut cabbage
- Mizkan Yuzu Citrus Salad Dressing
- Tamagoyaki (Japanese Rolled Omelet)
- Pickled Cucumber
Instructions
- 1
Rinse the chicken wings thoroughly and pat them very dry with paper towels. Score the bottom part of each wing with two diagonal slits. Season with salt and white pepper, then lay the chicken wings on a flat surface to air dry for 30 minutes.
- 2
Heat a deep fryer to 300°F (148°C). Lightly coat the chicken wings with potato starch, ensuring the layer is very thin. Once the deep fryer is ready, fry the chicken wings for 8 minutes or until they are light brown.
- 3
Remove the wings and increase the heat of the deep fryer to 375°F (190°C). Add the wings back in and deep fry for an additional 2 minutes or until very crispy. Remove and place on paper towels to absorb excess oil.
- 4
Heat the glaze ingredients in a small saucepan over low heat until slightly thickened. Add the wings and toss to coat. Shake off excess glaze and transfer to a bowl. Sprinkle with white pepper and toss again. Top with sesame seeds and serve immediately.
- 5
Tebasaki (Nagoya Fried Chicken Wings) Bento