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Easy Pan-Fried Roast-Chicken-Style Wings
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1
Peel the carrot and slice into rounds. Trim the green beans and cut into 4 pieces each.
Ingredients for this step
Carrot
3 slices
Green beans
1 piece
1:38
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3 tips
1
手羽先の骨を取り除くことで、食べやすくなります。
2
砂糖を使うことで、照りが良く、コクのある仕上がりになります。
3
お好みでレモン汁やバターを仕上げに加えることで、風味が増します。
1
Peel the carrot and slice into rounds. Trim the green beans and cut into 4 pieces each.
Carrot 3 slices
Green beans 1 piece
1:38
2
Add salad oil to a pot or pan, add the cut carrot and beans with sugar, salt, and sake. Once boiling, cover and steam-cook over low heat (glaze).
2:09
3
Cut a 1cm-deep slit between the wing joints (in the dip), on the meat side. Don't cut the bone.
2:52
4
Pull the bones out through the slit, snip the tip-end bone off, then grip the remaining bone and slide the meat down.
3:25
5
Score lightly between the skin and the bone (helps the seasoning soak in).
4:02
6
Heat salad oil in a frying pan and quickly sear the surface of the wings.
4:37
7
Wipe out excess oil and moisture, then add sake, soy sauce, garlic (optional), and sugar.
4:54
8
Place skin-side down, cover, and steam-cook over low heat.
5:44
9
Add butter and toss to coat. A finishing splash of lemon juice makes it even better.
6:00
10
For the rice: mix butter and parsley into the cooked rice for buttered parsley rice (optional).
6:15
11
Finish: glaze the skin with the sauce while reducing any remaining moisture.
6:49
12
Pack the bento with the glazed vegetables and wings, garnish with parsley.
7:23
1
Step 1
Peel the carrot and slice into rounds. Trim the green beans and cut into 4 pieces each.
Carrot
3 slices
Green beans
1 piece
2
Step 2
Add salad oil to a pot or pan, add the cut carrot and beans with sugar, salt, and sake. Once boiling, cover and steam-cook over low heat (glaze).
Carrot
3 slices
Green beans
1 piece
Salad oil
to taste
Sugar
to taste
Salt
to taste
Sake
to taste
3
Step 3
Cut a 1cm-deep slit between the wing joints (in the dip), on the meat side. Don't cut the bone.
Chicken middle wings (tebasaki)
4 pieces
4
Step 4
Pull the bones out through the slit, snip the tip-end bone off, then grip the remaining bone and slide the meat down.
Chicken middle wings (tebasaki)
4 pieces
5
Step 5
Score lightly between the skin and the bone (helps the seasoning soak in).
Chicken middle wings (tebasaki)
4 pieces
6
Step 6
Heat salad oil in a frying pan and quickly sear the surface of the wings.
Chicken middle wings (tebasaki)
4 pieces
Salad oil
to taste
7
Step 7
Wipe out excess oil and moisture, then add sake, soy sauce, garlic (optional), and sugar.
Chicken middle wings (tebasaki)
4 pieces
Sugar
to taste
Sake
to taste
Soy sauce
1 tablespoon
Garlic
a small amount (optional)
8
Step 8
Place skin-side down, cover, and steam-cook over low heat.
Chicken middle wings (tebasaki)
4 pieces
9
Step 9
Add butter and toss to coat. A finishing splash of lemon juice makes it even better.
Chicken middle wings (tebasaki)
4 pieces
Butter
to taste
Lemon juice
1 teaspoon
10
Step 10
For the rice: mix butter and parsley into the cooked rice for buttered parsley rice (optional).
Butter
to taste
Parsley
1 tablespoon
11
Step 11
Finish: glaze the skin with the sauce while reducing any remaining moisture.
Chicken middle wings (tebasaki)
4 pieces
12
Step 12
Pack the bento with the glazed vegetables and wings, garnish with parsley.
Chicken middle wings (tebasaki)
4 pieces
Carrot
3 slices
Green beans
1 piece
Butter
to taste
Parsley
1 tablespoon
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Easy Pan-Fried Roast-Chicken-Style Wings — cook along with the video