Nagoya-Style Fried Chicken Wings (Tebasaki)

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 (160 °C) (165°C (325 °F)), 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.

   Start 8-minute timer
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) (190°C (375 °F)). 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) (74°C (165 °F)). Drain on the rack.

   Start 4-minute timer
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.