Nagoya-Style Tebasaki Chicken Wings

Tebasaki, a unique and delicious Japanese dish, refers to chicken wings that are seasoned with no batter, deep-fried, and coated in a flavorful sauce. This dish comes from Nagoya, a city in the Aichi Prefecture, and has become a famous specialty in the region. You can find them in many izakayas and as take-outs found in department store basements, delis, and souvenir shops in Nagoya.

The name 'tebasaki' translates to 'wing tips' in Japanese. In the past, chicken wings were discarded as animal feed because they were considered less appetizing than other cuts of meat. However, at one point, when there wasn't enough meat to make fried chicken, a chef turned to chicken wings and they gained popularity.

When it comes to tebasaki, two famous chains stand out: Sekai no Yamachan and Furaibo. Both offer their own take on this dish, each with its loyal fanbase.

Sekai no Yamachan is known for its bold and peppery flavor. Their tebasaki is characterized by a generous coating of black pepper and a slightly sweet soy-based sauce. The wings are marinated in a special blend of spices before being fried. The result is a crispy, savory wing with a bit of a spicy kick.

Furaibo, on the other hand, offers a milder and sweeter version of tebasaki. Their wings are also marinated but feature a more balanced mix of soy sauce, mirin, and other seasonings. The frying process ensures a crispy exterior while keeping the meat tender and juicy. Furaibo's sauce is less peppery and more focused on a harmonious blend of sweet and savory flavors, making it a favorite for those who prefer a more subtle, yet equally delicious, taste.

My personal favorite is the Furaibo version, and it's great for my family, especially with a toddler. Even though I live close to Nagoya, I still like to make my own tebasaki. Not only can I customize it to my liking, but I can also save money by cooking at home.

The secret to Nagoya Tebasaki lies in its unique blend of sweet and savory flavors, coupled with its crispy texture.

Here is how to make a delicious Nagoya-style Tebasaki Chicken Wings

To start, you will need to gather all your ingredients.

chicken wings, seasoned with salt and pepper
potato starch
vegetable oil, for frying
white sesame seeds, for garnish
soy sauce
mirin
sake
sugar
grated garlic
grated ginger

Preparation

First, rinse the chicken wings and pat them dry with a paper towel. Next, season the wings with salt and pepper and let them rest for 30 minutes. This resting period allows the seasoning to penetrate the meat, enhancing the flavor from the inside out, rather than just sitting on the surface. Trust me, this makes a big difference in taste.

After the wings have absorbed all those flavors, pat them dry again with paper towels to remove any remaining moisture. Remember, moisture is the enemy of crispiness; it creates steam during frying, which prevents the skin from getting that perfect crunch. And any excess water can cause splattering when you fry them, which can be both dangerous and messy.

seasoned chicken wings coated with potato starch

Finally, coat the wings with potato starch, shaking off any excess. Potato starch is one of your secret weapons here to have a crispy fried chicken. Unlike regular flour, potato starch creates a light, airy coating that crisps up beautifully without becoming too heavy or greasy. By shaking off the excess, you ensure an even, thin layer that will fry up perfectly. Potato starch also helps to ensure that the sauce sticks to the chicken wings.

Double-fry the Chicken Wings

The next step is to double-fry the chicken wings. If you've ever wondered how to get that perfect, restaurant-quality crispiness on your chicken wings, the double fry technique is the secret weapon you need. It might seem like an extra step, but it is definitely worth it. It's a bit like giving your wings a second chance at greatness. Here's how you can do it:

First Fry:

Start by heating up some vegetable oil in a large pot or deep fryer. You want to get it to around 325°F (160°C). A kitchen thermometer is super handy here.

Once your oil is hot, fry your chicken wings in batches. Don't overcrowd the pot; you want each wing to have enough space. Fry them for about 5 minutes. The goal here is to cook the wings through without letting them brown. They should be a pale, cooked-through color.

After the first fry, remove the wings and let them drain on a wire rack or some paper towels. This step is crucial because it helps get rid of excess oil and sets a good base for the second fry.

Second Fry:

Now, crank up the heat. Increase the oil temperature to 375°F (190°C). This higher temperature is what's going to give you that irresistible, crispy finish.

Fry the wings again, in batches, for another 3-4 minutes. This time, you're looking for a beautiful golden brown color and that satisfying crunch. Once they're done, remove them and drain them on a wire rack or paper towels again.

Preparing the Sauce

In a small saucepan, combine the soy sauce, mirin, sake, sugar, grated garlic, and grated ginger. These ingredients are the heart of our sauce, giving it that perfect balance of savory, sweet, and aromatic flavors. Our sauce is more like a teriyaki sauce but with the added aromatics.

Turn the heat to medium and bring the mixture to a gentle boil. Stir constantly to make sure everything dissolves and combines smoothly. Keep an eye on it; you want the sauce to thicken slightly, which should take about 2-3 minutes. Once it reaches that perfect consistency, remove it from the heat and set it aside. This will be the delicious glaze for our chicken wings.

Coating the Chicken Wings with the Sauce

Now that your sauce is ready, it's time to coat the chicken wings. Make sure your wings are hot and freshly fried—this helps the sauce adhere better. Using a brush, generously coat each wing with the prepared sauce. Make sure every inch of the wings is covered to get that full burst of flavor in every bite.

Serving

Once your wings are beautifully glazed, transfer them to a serving plate. For an extra touch, sprinkle some sesame seeds on top. This not only adds a nice visual appeal but also a subtle crunch and nutty flavor.

Serve the wings immediately and enjoy your Nagoya-style Tebasaki! They're best enjoyed hot, so dig in and savor each delicious bite with your loved ones.

Nagoya-Style Tebasaki Chicken Wings

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 4

Calories per serving: 450

Cuisine: Japanese

Category: Appetizer

Author: Mitsukai

Keywords: Nagoya Tebasaki, Japanese chicken wings, fried chicken wings

Nagoya-style Tebasaki is a popular Japanese fried chicken wing dish known for its crispy texture and unique sweet-savory glaze. This delicious and easy-to-make recipe brings the authentic taste of Nagoya to your kitchen, perfect for any occasion.

Ingredients

12 chicken wings, seasoned with salt and pepper
3 tbsp potato starch
vegetable oil, for frying
white sesame seeds, for garnish

Sauce

2 tbsp soy sauce
2 tbsp mirin
1 tbsp sake
2 tsp sugar
1 teaspoon grated garlic
1 teaspoon grated ginger

Instructions

Double Fry Technique Explained

The double fry technique ensures extra crispy chicken wings. In the first fry, the chicken is cooked through at a lower temperature to retain moisture. The second fry at a higher temperature creates a crispy outer layer. This method reduces the risk of burning and results in a deliciously crunchy texture.