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Nagoya-Style Fried Chicken Wings (Tebasaki Karaage)

Nagoya-Style Fried Chicken Wings (Tebasaki Karaage)

A recipe for making Nagoya's famous fried chicken wings at home. The wings are rubbed and rinsed with sake to remove any off-odors, pricked all over with a fork, seasoned with sugar and salt, coated in potato starch, and fried twice for a crisp finish. A sweet-savory sauce with ginger and garlic is simmered down and coated over the wings, then finished with plenty of white sesame seeds and pepper.

WashokuMain4 servings40 min(Prep 20 min + Cook 20 min)420 kcal
EntertainingAuthenticHigh Protein

【賛否両論】笠原将弘の料理のほそ道

This is the official channel of Masahiro Kasahara, chef and owner of "Sanpi Ryoron," a Japanese restaurant in Ebisu, Tokyo. New videos every Wednesday and Saturday at 7:00 PM. With over 30 years of experience as a chef, Kasahara generously shares the culinary knowledge and techniques he has cultivated throughout his career. 【Masahiro Kasahara】 Born in Tokyo in 1972. Growing up watching his parents run a yakitori restaurant, he trained for nine years at "Shogatsuya Kicho" after graduating high school before taking over the family's yakitori restaurant. On the occasion of the restaurant's 30th anniversary, he closed it and opened his own restaurant, "Sanpi Ryoron," in Ebisu in September 2004. In 2013, he opened "Sanpi Ryoron Nagoya" in Nagoya. In his personal life, he is a beer-loving father of three, affectionately known as "Master."

56recipes·96cooked

INGREDIENTS

Ingredients

4 servings

INSTRUCTIONS

Instructions

  1. 1

    Rub and rinse the chicken wings with sake. Massage them all over to remove any off-odors and surface grime, then pat dry.

    3:52~5 min
  2. 2

    Prick the wings all over with a fork. The skin makes it hard for the seasoning to penetrate, so the holes help the seasoning soak in.

    4:41~5 min
  3. 3

    Rub sugar and salt into the pricked wings. Massage well until the sugar and salt dissolve and the surface looks like it is sweating, then let rest about 10 minutes to let the seasoning soak in.

    6:54~10 min
  4. 4

    While the chicken rests, make the sweet-savory sauce. Put the sake, mirin, soy sauce, grated ginger, grated garlic, honey, and vinegar in a saucepan and dissolve the honey well before heating.

    7:43~3 min
  5. 5

    Heat the sauce and simmer it down. It is ready when it boils with fine bubbles and thickens enough that you can briefly see the bottom of the pan when you stir. It burns easily, so do not look away and stir occasionally. Once reduced, set aside to cool.

    8:30~8 min
  6. 6

    Coat the seasoned wings generously and evenly with potato starch. The starch sticks better if you do not wipe off the surface moisture. After coating, let them sit a little before frying.

    9:41~5 min
  7. 7

    Fry in 170°C (340°F) oil for about 4 minutes. Do not touch them right after they go in; leave them for about 1 minute until the outside firms up, then turn them and move them around to cook evenly.

    10:28~4 min
  8. 8

    Take them out once and rest them for about 4 minutes, the same as the frying time. Meanwhile, skim off the bits floating in the oil.

    11:24~4 min
  9. 9

    Fry them a second time. Fry for about 2 minutes, and at the end raise the heat a little to bring the oil temperature up so the oil drains better. Remove them once the bubbling and sizzling subside and they turn a nice golden brown.

    12:58~2 min
  10. 10

    Coat the fried wings with the cooled, thickened sweet-savory sauce, brushing it on. If you have a large batch, you can toss them all at once in a big bowl.

    14:26~2 min
  11. 11

    To finish, sprinkle generously with white sesame seeds and season well with pepper. Garnish with parsley if desired and serve.

    14:56~1 min

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