← Nouns Cooking · Japanese

Ingredients

• 1 kg chicken wings (wingettes and drumettes)
• ½ tsp Salt
• 4 tbsp potato starch or cornflour
• 1 l neutral oil, for deep-frying
• 4 tbsp Soy sauce
• 4 tbsp Mirin
• 2 tbsp Sake
• 2 tbsp Sugar
• 1 clove Garlic, grated
• 1 tsp Ginger, grated
• 1 tsp coarsely ground black pepper
• 2 tbsp toasted white sesame seeds

Method

1. Simmer the glaze ingredients in a small pan for 3–4 min, until slightly thickened. Keep warm.
2. Pat the wings very dry, season with the salt and dust them lightly with the starch.
3. Heat the oil to 160°C (320°F) and fry the wings in batches for 7–8 min, until cooked through (75°C / 165°F) and pale golden. Drain on a rack and rest for 3 min.
4. Raise the oil to 180°C (355°F) and fry the wings again for 2 min, until deep golden and very crisp.
5. While they are hot, brush or toss them in the glaze, then sprinkle generously with black pepper and sesame seeds. Serve at once.

Tips

• Be bold with the pepper; it is the signature of Nagoya tebasaki.
• Air fryer: cook the starch-coated wings at 200°C (400°F) for about 20–25 min, shaking halfway, then glaze.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook RecipeTin Japan