Nagoya-style Tebasaki, Traditional Japanese Chicken Wings

These Nagoya-style Tebasaki (Japanese chicken wings) have shatteringly crisp skin, coated in a savory-sweet glaze that’s redolent of garlic, ginger, and black pepper.

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What is Tebasaki?

Have you ever heard of Tebasaki? It’s a delicious dish that originates from Nagoya, Japan. Tebasaki, which literally translates to “wingtips,” is made using chicken wings and has a unique preparation method. Unlike other Japanese fried chicken dishes, Tebasaki uses bone-in chicken wings without any breading. Instead, they are seasoned after being fried to perfection. The secret to their incredible crispiness lies in the double-dipping technique they undergo during frying. Imagine them as the Japanese cousin of Buffalo Wings or Korean fried chicken!

How do You Make This Nagoya-style Tebasaki

Prep Time: 10 minutes	Cook Time: 20 minutes
Total Time: 30 minutes	Yield: 4 servings

Ingredients

800 grams of chicken wings
½ teaspoon ground black pepper
½ teaspoon salt
¼ cup evaporated cane sugar (packed)
3 tablespoons soy sauce
⅓ cup sake
1 teaspoon ginger juice (grate the ginger and squeeze out the juice)
4 grams garlic (~1 medium clove, grated)
1 tablespoon black vinegar (or balsamic vinegar)
1 tablespoon potato starch vegetable oil (for frying)
2 teaspoons toasted sesame seeds

Instruction

Put the chicken wings in a single layer on a tray and sprinkle with half of the salt and pepper.
Toss the chicken to coat evenly and refrigerate while you prepare the other ingredients.
Make the glaze by putting the sugar, soy sauce, sake, ginger juice, and garlic in a shallow pan. Heat over medium-high heat until the glaze starts to thicken. You can tell when it’s ready when the bubbles get big and shiny.
Add the vinegar, and then transfer to a large bowl and allow the glaze to cool.
Add about 2 inches of vegetable oil to a heavy-bottomed pot and heat to 320 degrees F (160C).
Take the chicken out of the fridge and use paper towels to remove as much moisture from the surface of the chicken as possible. Sprinkle on the potato starch and toss the wings to evenly coat each piece with a thin layer of starch.
Fry the chicken wings for 10 minutes in batches. Transfer to a plate and continue frying the rest of the wings.
Increase the heat of the oil to 375 degrees F (190C). Fry the chicken in smaller batches, being careful not to overcrowd the pan. The chicken is done when the wings are golden brown (about 2-3 minutes).
Transfer the wings directly to the bowl of glaze and quickly toss to coat.
Sprinkle on some toasted sesame seeds and black pepper to taste and toss again. Don’t let the wings sit in the glaze for too long.