Tebasaki: Nagoya-style Chicken Wings (Tebasaki: Nagoya no Tebasaki)

Tebasaki, or Nagoya-style chicken wings, are a popular dish in the Aichi Prefecture of Japan. These wings are known for their crispy texture and savory flavor, making them a favorite at izakayas (Japanese pubs) and home gatherings.

Tebasaki: Nagoya-style Chicken Wings (Tebasaki: Nagoya no Tebasaki)

Ingredients

  • 2 lbs chicken wings
  • 1/2 cup soy sauce
  • 1/4 cup sake
  • 1/4 cup mirin
  • 1/4 cup sugar
  • 1/4 cup vegetable oil
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1/4 tsp red pepper flakes
  • 1/4 cup potato starch
  • Green onions and sesame seeds for garnish

Instructions

  1. In a bowl, mix soy sauce, sake, mirin, sugar, garlic, ginger, and red pepper flakes to make the marinade.
  2. Add the chicken wings to the marinade, cover, and refrigerate for at least 1 hour.
  3. Heat vegetable oil in a large skillet over medium-high heat.
  4. Remove the chicken wings from the marinade and coat them with potato starch.
  5. Fry the wings in the hot oil until golden brown and cooked through, about 10-12 minutes.
  6. Transfer the wings to a paper towel-lined plate to drain excess oil.
  7. Garnish with green onions and sesame seeds before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
25 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
10g
Fat
18g

Supplies

Large skillet Bowl Tongs Paper towels

Tools

Knife Cutting board Measuring cups and spoons

Serving suggestions

Serve tebasaki with a side of pickled vegetables and a cold beer for an authentic izakaya experience.

Tips & tricks

For extra crispy wings, double fry them by frying once, letting them cool, and then frying them again until golden brown.

Cost

$15