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Nagoya tebasaki chicken wings

Authentic Nagoya Tebasaki

These Japanese chicken wings are double-fried, brushed with a soy–mirin glaze, and showered with sesame for ultra-crispy skin and an addictive sweet-and-salty finish.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Input, Main course
Cuisine: Japanese
Servings: 2
Calories: 539kcal
Author: Marc Winer

Equipment

  • Asian-style deep fryer

Ingredients

  • 10 chicken wingettes (flats) small; use flats (wingettes) only
  • 1 tablespoon white sesame seeds
  • fine salt and black pepper freshly ground, to taste

For serving

  • cabbage shredded
  • parsley
  • cucumber

Sweet soy glaze

  • 3 tablespoons light soy sauce
  • 1 tablespoon sake
  • 2 tablespoons mirin
  • 1 tablespoon sugar
  • 0.5 teaspoon ginger grated
  • 0.5 teaspoon garlic grated

Procédé

Preparing the wings

  • Cut off the wing tips. If using medium-size wings, make a lengthwise slit along the bone.
    10 chicken wingettes (flats)
    Tebasaki - step 1

Glaze

  • In a small saucepan, combine all the glaze ingredients except the sugar, and add the reserved wing tips.
    3 tablespoons light soy sauce, 1 tablespoon sake, 2 tablespoons mirin, 0.5 teaspoon ginger, 0.5 teaspoon garlic
    Tebasaki - step 2
  • Simmer gently, remove the tips, then stir in the sugar until dissolved. Alternatively, microwave for 4–5 minutes.
    1 tablespoon sugar
    Tebasaki - step 3

Frying

  • First fry: Heat the oil to 140–150°C and fry the wings slowly until their moisture cooks off and they look almost overdone.
    Tebasaki - step 4
  • Second fry: Raise the oil to 180°C and fry again until the skin is crisp and deeply golden.
    Tebasaki - step 5
  • While still hot, brush each wing lightly with glaze on both sides, sprinkle generously with sesame seeds, then finish with a light dusting of salt and pepper.
    1 tablespoon white sesame seeds, fine salt and black pepper
    Tebasaki - step 6

Serving

  • Serve the wings neatly arranged with the cabbage and parsley alongside.
    cabbage, parsley

Notes

Furaibō, the restaurant that created “tebasaki kara-age” in 1963, is known for no batter, a mild soy–mirin glaze, plenty of sesame, and extra-crispy skin from a long double fry.
Brush, don’t dunk: too much sauce makes the wings soggy. If you scale up, make 1½ times the glaze but still apply only a light coat.

Nutrition

Calories: 539kcal | Féculents: 1g | Protein: 44g | Fat: 38g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Graisses trans: 0.5g | Cholesterol: 185mg | Sodium: 267mg | Potassium: 380mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 353IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg
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