📝 About This Recipe
Originating from the vibrant city of Nagoya, Tebasaki are Japan’s answer to the perfect bar snack, characterized by their shatteringly crisp skin and a addictive glaze of sweet soy and white pepper. Unlike Western wings, these are double-fried without a heavy batter to achieve a delicate crunch that holds up perfectly under a savory-sweet 'tare' sauce. This recipe captures the authentic 'Sekai no Yamachan' style, balancing deep umami notes with a signature peppery kick that makes them impossible to stop eating.
🥗 Ingredients
Main Ingredients
- 20 pieces Chicken Wings (mid-joint and tip attached for authenticity)
- 1/2 cup Potato Starch (Katakuriko) (can substitute with cornstarch)
- 1/2 teaspoon Salt
- 4 cups Neutral Oil (for deep frying, such as vegetable or canola oil)
The Signature Glaze (Tare)
- 4 tablespoons Soy Sauce (Japanese dark soy sauce preferred)
- 3 tablespoons Mirin (sweet rice wine)
- 2 tablespoons Sake
- 1.5 tablespoons Sugar (granulated white sugar)
- 1 clove Garlic (finely grated)
- 1/2 teaspoon Ginger (freshly grated)
Seasoning and Garnish
- 2 teaspoons White Pepper (adjust to your spice preference)
- 1 tablespoon Toasted White Sesame Seeds (for garnish)
👨🍳 Instructions
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1
Pat the chicken wings extremely dry with paper towels; moisture is the enemy of a crisp wing.
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2
In a small saucepan, combine the soy sauce, mirin, sake, sugar, grated garlic, and grated ginger. Bring to a simmer over medium heat.
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3
Reduce the heat to low and let the glaze simmer for 5-7 minutes until it thickens slightly into a syrupy consistency. Set aside to cool.
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4
Lightly season the dried wings with a pinch of salt. Do not over-salt, as the glaze is quite savory.
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5
Dredge each wing in potato starch, shaking off any excess. You want a very thin, translucent coating.
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6
Heat the frying oil in a heavy-bottomed pot or wok to 320°F (160°C).
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7
Perform the first fry: Add the wings in batches, frying for about 6-8 minutes. They should be cooked through but still pale in color. Remove and drain on a wire rack for at least 5 minutes.
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8
Increase the oil temperature to 375°F (190°C) for the second fry.
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9
Carefully place the wings back into the hot oil for 2-3 minutes until the skin becomes golden brown and exceptionally crispy.
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10
Drain the wings briefly on a wire rack, then immediately transfer them to a large mixing bowl while they are piping hot.
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11
Using a pastry brush, generously coat each wing with the prepared glaze, or toss them quickly in the bowl with the sauce. Do not soak them, or they will lose their crunch.
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12
Immediately sprinkle the wings with a liberal amount of white pepper and toasted sesame seeds while the glaze is still tacky.
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13
Serve immediately on a platter while the skin is at its peak crispness.
💡 Chef's Tips
Use potato starch (Katakuriko) rather than flour for a lighter, crunchier texture that stays crisp longer. The double-fry method is essential; the first fry cooks the meat, while the second renders the fat and crisps the skin. Apply the glaze while the wings are hot so the steam helps the sauce adhere without making the skin soggy. Nagoya-style wings are famous for their heavy use of white pepper; don't be afraid of the heat, as it balances the sweet glaze. If you can't find 'Tebasaki' cut wings (with tips), standard mid-joints work perfectly fine.
🍽️ Serving Suggestions
Serve with a side of chilled, crisp cabbage leaves to cleanse the palate between wings. Pair with a freezing cold Japanese lager or a highball (whisky and soda) to cut through the richness. Include a small bowl for the discarded bones, a standard practice in Nagoya izakayas. Add a side of Japanese pickled cucumbers (Sunomono) for a refreshing acidic contrast. Serve as part of an 'Izakaya' night alongside Edamame and Yakitori.