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Nagoya-Style Fried Chicken Wings (Tebasaki Karaage)
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Rub and rinse the chicken wings with sake. Massage them all over to remove any off-odors and surface grime, then pat dry.
Chicken wings (tebasaki) to taste
Sake to taste
3:52
~5 min
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Steps
Ingredients
1
Rub and rinse the chicken wings with sake. Massage them all over to remove any off-odors and surface grime, then pat dry.
Chicken wings (tebasaki) to taste
Sake to taste
3:52
~5 min
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
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
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
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
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
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
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
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
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
To finish, sprinkle generously with white sesame seeds and season well with pepper. Garnish with parsley if desired and serve.
14:56
~1 min
1
Step 1
Rub and rinse the chicken wings with sake. Massage them all over to remove any off-odors and surface grime, then pat dry.
Chicken wings (tebasaki)
to taste
Sake
to taste
2
Step 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.
Chicken wings (tebasaki)
to taste
3
Step 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.
Chicken wings (tebasaki)
to taste
Sugar
to taste
Salt
to taste
4
Step 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.
Sake
to taste
Mirin
to taste
Soy sauce
to taste
Grated ginger
to taste
Grated garlic
to taste
Honey
to taste
Vinegar
a little
5
Step 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.
Sake
to taste
Mirin
to taste
Soy sauce
to taste
Grated ginger
to taste
Grated garlic
to taste
Honey
to taste
Vinegar
a little
6
Step 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.
Chicken wings (tebasaki)
to taste
Potato starch (katakuriko)
to taste
7
Step 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.
Chicken wings (tebasaki)
to taste
Potato starch (katakuriko)
to taste
Oil for frying
to taste
8
Step 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.
Chicken wings (tebasaki)
to taste
9
Step 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.
Chicken wings (tebasaki)
to taste
Potato starch (katakuriko)
to taste
Oil for frying
to taste
10
Step 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.
Chicken wings (tebasaki)
to taste
Sake
to taste
Mirin
to taste
Soy sauce
to taste
Grated ginger
to taste
Grated garlic
to taste
Honey
to taste
Vinegar
a little
11
Step 11
To finish, sprinkle generously with white sesame seeds and season well with pepper. Garnish with parsley if desired and serve.
White sesame seeds
generously
Pepper
generously
Parsley
as desired
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Nagoya-Style Fried Chicken Wings (Tebasaki Karaage) — cook along with the video