📝 About This Recipe
Originating from the vibrant izakayas of Nagoya, Tebasaki are the ultimate Japanese soul food, celebrated for their shatteringly crisp skin and addictive sweet-savory glaze. These wings are double-fried to perfection without a heavy batter, then kissed with a rich soy-ginger-garlic reduction and finished with a signature dusting of white pepper. They offer a sophisticated balance of heat, salt, and sweetness that makes them an irresistible companion for a cold beverage.
🥗 Ingredients
Main Ingredients
- 1.5 lbs Chicken wings (mid-joints and tips attached, or just mid-joints)
- 1/2 cup Potato starch (Katakuriko) (for dredging; cornstarch is a suitable substitute)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper (freshly ground)
- 4 cups Neutral oil (for deep frying, such as canola or vegetable oil)
The Secret Glaze
- 1/4 cup Soy sauce (high quality Japanese soy sauce)
- 3 tablespoons Mirin (sweet rice wine)
- 2 tablespoons Sake (Japanese rice wine)
- 1.5 tablespoons Granulated sugar
- 2 cloves Garlic (finely grated or minced)
- 1 teaspoon Fresh ginger (finely grated)
For Garnish and Seasoning
- 1 tablespoon Toasted white sesame seeds
- 1-2 teaspoons White pepper (essential for the authentic Nagoya flavor profile)
👨🍳 Instructions
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1
Thoroughly pat the chicken wings dry with paper towels. Removing excess moisture is the secret to achieving maximum crispiness.
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2
Season the wings lightly with salt and black pepper. Let them sit at room temperature for about 10 minutes.
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3
In a small saucepan, combine the soy sauce, mirin, sake, sugar, grated garlic, and grated ginger. Bring to a gentle simmer over medium heat.
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4
Reduce the heat to low and let the sauce simmer for 5-8 minutes until it thickens slightly and becomes syrupy. Remove from heat and set aside.
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5
Place the potato starch in a large bowl or a zip-top bag. Dredge the wings in the starch, ensuring every nook and cranny is coated, then shake off any excess.
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6
Heat the frying oil in a deep pot or wok to 320°F (160°C). This lower temperature is for the first fry to cook the meat through.
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7
Carefully add the wings in batches, being careful not to crowd the pot. Fry for 6-7 minutes until the wings are pale golden and cooked through.
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8
Remove the wings and let them rest on a wire rack for at least 5 minutes. This rest allows the internal moisture to redistribute.
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9
Increase the oil temperature to 375°F (190°C). This second fry is what creates the signature 'shatter-crisp' skin.
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10
Fry the wings again for 2-3 minutes until they are a deep golden brown and extremely crispy. Drain on a fresh paper towel for just 30 seconds.
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11
While the wings are still piping hot, use a pastry brush to coat each wing with the prepared glaze, or quickly toss them in a large bowl with the sauce.
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12
Immediately sprinkle the glazed wings with toasted sesame seeds and a generous dusting of white pepper while the glaze is still tacky.
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13
Serve immediately while hot and crunchy. Provide a small bowl on the side for the bones.
💡 Chef's Tips
Always use potato starch (Katakuriko) instead of flour for a lighter, crispier texture that stays crunchy even after glazing. The double-fry method is essential; the first fry renders the fat while the second fry crisps the skin to perfection. Do not let the wings sit in the sauce for too long or they will lose their crunch—brushing the sauce on is the professional method. If you prefer more heat, increase the amount of white pepper; it provides a unique 'tingling' spice different from chili flakes. Make sure the sauce is cooled slightly before applying to the hot wings so it clings better rather than running off.
🍽️ Serving Suggestions
Serve with an ice-cold Japanese lager or a tall whiskey highball to cut through the richness. Pair with a side of chilled, thinly shredded green cabbage dressed with a light rice vinegar and sesame oil vinaigrette. Add a side of 'Tsukemono' (Japanese pickled radish or cucumber) for a refreshing, acidic contrast. Serve as part of an izakaya-style spread alongside edamame and agedashi tofu. Provide plenty of lemon wedges on the side to brighten the savory flavors.