Nagoya-style Fried Chicken Wings
Nagoya-style Fried Chicken Wings is called ‘Nagoya no Tebasaki’ and it is a famous dish in Nagoya, Aichi prefecture. The sweet savoury sauce coated over the deep-fried chicken wings is so tasty. The spiciness from the generous amount of pepper makes this dish so unique.My recipe contains two different styles of Nagoya no Tebasaki from the two famous restaurant chains – Furaibou and Sekai no Yamachan. Their Fried Chicken Wings are different in appearance, cooking method and spices. But you can mix and match two different methods.Cook Time assumes that the chicken pieces are deep-fried in two batches.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 12 chicken wings ((only wingettes, note 1))
- Oil to deep fry ((note 2))
- Roasted white sesame seeds
- Pepper
- 12 chicken wings ((without drumette, i.e. wingettes with tips, note 1))
- 2 tbsp corn flour
- Oil to deep fry ((note 2))
- Ground white pepper
- 1 tbsp cooking sake
- 2 tbsp mirin
- 2 tbsp soy sauce
- 2 tsp garlic grated
- 1 tsp ginger grated
- 2 tsp sugar ((optional, note 4))
- Bite-size cabbage pieces
- A lemon wedge
Instructions
- 1
Put all the Sauce ingredients in a small saucepan and bring it to a boil. Leave it until required.
- 2
Pat dry chicken pieces with kitchen paper.
- 3
If making Sekai no Yamachan wings, coat the wings with corn flour.
- 4
Heat oil to 160°C / 320°F (note 5). Carefully place chicken in oil – do not crowd the oil with chicken. Fry in batches.
- 5
Cook for about 5 minutes until the chicken becomes only slightly golden, turning them over few times while frying. (note 6)
- 6
Transfer the wings to a rack lined with kitchen paper. Leave for 10-15 minutes.
- 7
Bring the temperature of the oil up to 180°C / 356°F.
- 8
Carefully place the chicken (do not crowd the oil) and cook for 3-4 minutes until golden brown. The oil bubbles and splashes a lot initially, then the chicken starts floating. When it’s done, the bubbles around the chicken are smaller and the oil does not splash.
- 9
Transfer the chicken to a rack lined with kitchen paper. Repeat for the rest of the batches.
- 10
Place a rack on a tray and put the fried chicken pieces on the rack facing the inside of the wing up.
- 11
Brush the surface generously with the sauce. If you would like a very spicy flavour like Yamachan-style, sprinkle generous amount of pepper over the chicken pieces.
- 12
Turn the chicken pieces over and baste them generously with the sauce. Put pepper over the chicken pieces (adjust the amount of pepper to your liking).
- 13
Put cabbage on the side of a serving plate and a lemon wedge next to it.
- 14
Place the wingettes next to each other with the inside of the wing facing up.
- 15
Sprinkle sesame seeds over the wingettes.
- 16
Pile all the chicken wings up high on a plate.