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