Nagoya-Style Fried Chicken Wings (Tebasaki)

Ingredients

• 2 lb Chicken wings (Split at the joints; tips removed and reserved for stock or discarded)
• 0.75 cup Potato starch (Do not substitute potato flour; used for coating)
• 8 cup Neutral frying oil (Use an oil suitable for deep-frying, such as peanut, canola, or grapeseed; the wings will not absorb all of it)
• 0.25 cup Soy sauce (For the glaze)
• 0.25 cup Sake (For the glaze)
• 0.25 cup Mirin (For the glaze)
• 2 tbsp Granulated sugar (For the glaze)
• 2 cloves Garlic (Finely grated or minced; for the glaze)
• 1 tbsp Ground black pepper (Part of the two-pepper seasoning; finely ground)
• 1 tbsp Japanese sansho pepper (Part of the two-pepper seasoning; finely ground; Sichuan pepper may be used as an approximate substitute)
• Fine sea salt (Season the wings and glaze to taste; the soy sauce is already salty)

Steps

1. 1

   Pat the chicken wings thoroughly dry with paper towels. If needed, separate the wing sections at the joints and remove the tips. Season the wings lightly with salt and set them aside while preparing the coating and glaze.

2. 2

   In a small bowl, combine the ground black pepper and sansho pepper. Mix thoroughly and reserve the two-pepper seasoning for finishing.

3. 3

   In a small saucepan, combine the soy sauce, sake, mirin, sugar, and garlic. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Cook until slightly reduced and syrupy, then remove from the heat and keep warm.

4. 4

   Pour the potato starch into a shallow dish. Dredge the wings in the starch, turning them to coat every surface. Shake off excess starch so the coating is thin and even.

5. 5

   Heat the frying oil in a deep, heavy pot to 325°F (165°C), using enough oil to cover the wings without filling the pot more than halfway. Fry the wings in batches, avoiding overcrowding, for about 6 to 8 minutes, turning occasionally, until pale golden and nearly cooked through. Transfer them to a wire rack set over a sheet pan.

6. 6

   Allow the oil to return to temperature between batches. After the first fry, let the wings rest for several minutes so steam can escape and the crust can firm.

7. 7

   Increase the oil temperature to 375°F (190°C). Fry the wings a second time in batches for 2 to 4 minutes, turning as needed, until deeply golden brown, audibly crisp, and cooked through to an internal temperature of 165°F (74°C). Drain on the rack.

8. 8

   While the wings are still piping hot, transfer them to a large bowl. Pour over enough warm soy glaze to coat them and toss carefully until glossy.

9. 9

   Sprinkle the glazed wings generously with the two-pepper seasoning, tossing once more to distribute it. Serve immediately with ice-cold beer.

Notes

The source specifically warns that potato flour and potato starch are different ingredients; use potato starch. Some seasoning mix may remain, and it can be sprinkled on roasted vegetables, grilled meat, seafood, or stir-fries. The ingredient quantities and detailed method above are reconstructed because the accessible page excerpt does not include the member-only recipe card.

Nutrition per serving

• main
• appetizer
• Japanese
• fried
• double-fried
• chicken wings
• spicy
• beer pairing