Fried chicken is my ultimate comfort food, and among all the delicious varieties out there, tebasaki (Japanese chicken wings) are near the top of my list. With a golden-brown skin so crispy it crackles like a chicken-flavored potato chip, each bite reveals tender, collagen-rich meat inside. For my recipe, I've created a savory-sweet glaze inspired by Yamachan's legendary Ghost Chicken wings. It permeates the crispy crust without making it soggy. Here's how to master these incredible Nagoya -style chicken wings at home.
Jump to:
Why This Recipe Works
- Double Fry — Double-frying the wings is key to achieving that perfectly crisp exterior. The first fry gently cooks the chicken and melts away excess fat. The second deep-fry, at a higher heat, rapidly evaporates any remaining moisture, leaving behind skin that's incredibly crisp and sturdy enough to stand up to the sauce without becoming soggy.
- Balanced Glaze — I like to make a tebasaki sauce that's concentrated yet balanced, blending soy sauce, sake, sugar, and aromatics with a touch of tangy black vinegar. The goal is to quickly deliver a big hit of mouthwatering sauce without compromising that crispy crust.
- Dunk While Hot — Timing is crucial, and you want to toss the wings with the glaze as soon as they come out of the oil. The escaping steam helps prevent too much sauce from soaking in, preserving the crispness of the skin.
Ingredients
- Chicken Wings — I like to use the wing tip and flat portion of the chicken wings because they have a higher skin-to-meat ratio. But if you prefer a meatier wing and aren't as focused on super-crispy skin, drumettes are also fine.Just be sure to pick plump wings with the skin fully intact.
- Potato Starch — Unlike other types of Japanese fried chicken like karaage, Nagoya tebasaki wings focus heavily on crispy skin, so you don't want a thick, heavy starch coating. A very light dusting of potato starch is perfect. It helps crisp up the skin and allows the wings to hold onto just enough glaze to season them.
- Soy Sauce — I recommend Japanese-style soy sauce, such as Kikkoman, due to its balanced, mild flavor and prominent umami. You can substitute tamari if you want to make these gluten-free.
- Sake — Sake, a Japanese rice wine, naturally contains high levels of umami-rich amino acids. By boiling it in the glaze, you burn off the alcohol, leaving behind a concentrated, deeply savory flavor without resorting to MSG.
- Sugar — Sugar balances the savory soy sauce and spicy black pepper, creating that signature sweet-and-savory Nagoya-style taste. I prefer using evaporated cane sugar because it adds a subtle caramel note.
- Black Vinegar — Tangy and slightly sweet, black vinegar brightens the glaze, providing an earthy acidity that prevents the wings from feeling too heavy or greasy.
- Garlic and Ginger — Freshly grated garlic and ginger amp up the complexity and aroma of the glaze.
- Black Pepper — Generous amounts of freshly ground black pepper give these wings their characteristic warm, spicy kick, making them seriously addictive.
How to Make Tebasaki (Japanese Chicken Wings)
Preparation
- Season the chicken wings generously with salt and pepper, then refrigerate them while you prepare the glaze. This not only seasons the meat but also draws moisture out of the skin, ensuring maximum crispiness. You can complete this step up to a day in advance.
- Combine sugar, soy sauce, sake, ginger juice, and garlic in a frying pan and bring it to a boil over high heat until the sauce thickens slightly. Pour the tebasaki sauce into a large bowl and stir in the black vinegar.
Frying the Wings
- Heat a heavy pot filled with 2 inches of vegetable oil to 320°F (160°C).
- Pat the wings dry thoroughly with paper towels—getting them as dry as possible helps ensure the crispiest results. Lightly dust them with potato starch, patting off any excess for an even coating.
- Fry the wings in batches for 10 minutes each, then transfer to a bowl while you fry the next batch.
- Next, crank the heat up to 375°F (190°C) and give the wings a second fry for an additional 2-3 minutes until they're golden brown and very crisp.
Glazing and Finishing
- Immediately transfer the hot wings to the bowl with the sweet and savory sauce, tossing them quickly to coat them evenly.
- Plate the tebasaki right away, finishing them with a sprinkle of toasted white sesame seeds and a generous grind of black pepper. Dig in and enjoy!
Serve This With
These addictive tebasaki wings pair perfectly with classic izakaya dishes and, of course, an ice-cold beer! My creamy Japanese potato salad provides a soothing contrast to the peppery wings, while the cool crispness of a shredded cabbage salad complements the savory glaze beautifully. Add a bowl of spicy edamame or blistered shishito peppers—they may be veggies, but they taste more like indulgent snacks than health food. And to round out your izakaya feast, whip up a batch of my fragrant Japanese garlic rice or try my buttery grilled onigiri.
📖 Recipe
Equipment
Units
Ingredients
- 800 grams chicken wings
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ¼ cup evaporated cane sugar (packed)
- 3 tablespoons soy sauce
- ⅓ cup sake
- 1 teaspoon ginger juice (grate the ginger and squeeze out juice)
- 4 grams garlic (~1 medium clove, grated)
- 1 tablespoon black vinegar (or balsamic vinegar)
- 1 tablespoon potato starch
- vegetable oil (for frying)
- 2 teaspoons toasted sesame seeds
Instructions
- Put the 800 grams chicken wings in a single layer on a tray and sprinkle the ½ teaspoon salt and half of the ½ teaspoon ground black pepper.
- Toss the chicken to coat evenly refrigerate while you prepare the other ingredients.
- Make the glaze by putting the ¼ cup evaporated cane sugar, 3 tablespoons soy sauce, ⅓ cup sake, 1 teaspoon ginger juice, and 4 grams garlic in a shallow pan. Heat over medium-high heat until the glaze starts to thicken. You can tell when it's ready when the bubbles get big and shiny.
- Add the 1 tablespoon black vinegar, and then transfer to a large bowl and allow the glaze to cool.
- Add about 2-inches of vegetable oil to a heavy-bottomed pot and heat to 320 degrees F (160C).
- Take the chicken out of the fridge and use paper towels to remove as much moisture from the surface of the chicken as possible. Sprinkle on the 1 tablespoon potato starch and toss the wings to evenly coat each piece with a thin layer of starch.
- Fry the chicken wings for 10 minutes in batches. Transfer to a plate and continue frying the rest of the wings.
- Increase the heat of the oil to 375 degrees F (190C). Fry the chicken in smaller batches, being careful not to overcrowd the pan. The chicken is done when the wings are golden brown (about 2-3 minutes).
- Transfer the wings directly to the bowl of glaze and quickly toss to coat.
- Sprinkle on 2 teaspoons toasted sesame seeds and black pepper to taste and toss again. Don't let the wings sit in the glaze for too long.
Nutrition Facts
FAQ
Tebasaki (手羽先) literally means chicken wings in Japanese, but the term also refers specifically to these Nagoya-style chicken wings. This delicious style of chicken was first created in the 1960s by Kenko Ohtsubo at Furaibo (風来坊) in Nagoya. It remained a local favorite until the 1980s, when Sekai no Yamachan took it nationwide, capturing fans all over Japan with their quirky "bird man" mascot and an irresistible spicy pepper seasoning. They're now a favorite appetizer in bars and restaurants around the world.
Tebasaki (/tebasaki/) is a four-syllable word pronounced "teh-bah-sah-kee." To sound it out, imagine saying "teh" as in "ten," "bah" as in "father," "sah" as in "salsa," and "kee" as in "key." Say it smoothly with equal stress on each syllable.
Absolutely! Baking is an excellent option if you're preparing a large batch or prefer to avoid deep-frying. While they won't turn out quite as moist inside, they'll still come out deliciously crispy. If you're curious, I have a recipe specifically for oven-baked Negoya-stye tebasaki you can check out.
Dan says
Been making this for years now, still using the old aji-mirin version ;-). Nothing else comes close though, the splash of vinegar makes it I think. One of your best!
Marc Matsumoto says
Hi Dan, I'm happy to hear you're still enjoying this! I recently did a baked version of this on my other site: https://marcsrecipes.com/tebasaki-baked-japanese-wings/ it still requires a bit of work (and planning) but it makes it easier to make a big batch so it's good for entertaining.
Dhave says
Very satisfied
Marc Matsumoto says
Happy to hear you enjoyed this!
Lisa says
Tebasaki cauliflower! Tried to recreate an amazing version we had at Zazah in Lisbon. Taste is wonderful but I have to cook the glaze down more (made half for a head of cauliflower so there wasn't much and I stopped too soon). The tapas version was a whole half cauliflower but I couldn't figure out how to cook that evenly so I made slices, tossed in oil, s,p, and roasted for 25 min. Doing this again next week!!
Thx, Lisa
Marc Matsumoto says
I Lisa, I've never had tebasaki cauliflower before but I can imagine how good it would be. If I were going to try and make it, I'd use the method of coating and frying the cauliflower in this recipe: https://norecipes.com/gobi-65-cauliflower-65-recipe/ omitting the garam masala, turmeric, chili flakes, cilantro, and soy sauce, and chili paste. I might add a little grated garlic and ginger to it through. Then you can make the glaze from the tebasaki recipe and toss the fried cauliflower in the glaze when it's done.
Jack Willis says
The ingredient list doesn’t include soy sauce, yet it’s part of the preparation.
How much?
Thanks.
Marc Matsumoto says
Hi Jack, it's listed on the recipe card between the sugar and sake.
Nadia says
I made these but altered the frying method - shallow frying (according to the recipe) immediately followed by an air fryer at 180 °C for 10 minutes. It worked wonderfully! I couldn’t stop eating them 😅
Marc Matsumoto says
Hi Nadia, I'm glad to hear you enjoyed this, and thanks for sharing your method!
Dani says
In the instructions for the sauce one of the ingredients is mirin but I don’t see it in the ingredient list. How much is supposed to be added? This recipe sounds amazing so I want to be sure to get it right!!
Marc Matsumoto says
Hi Dani, sorry about that. I had mirin in there in a past iteration of this recipe, but dropped it in the most recent revision as most mirin out there is fake (i.e. grain alcohol, sugar, and additives). It's fixed now.
Edel says
Wonder could they be made in the air fryer
Marc Matsumoto says
Hi Edel, if you left enough space between the wings so that the air could circulate it could work in theory, but air is never going to conduct heat as evenly or as efficiently as a liquid, so you're likely to get some uneven browning and the chicken itself may end up chewy before you're able to get the skin fully crisp.
Tetsuooo says
Made this, excellent recipe/very delicious! I just put grated ginger in the sauce, and strained out the solids before coating the wings.
Marc Matsumoto says
Hi Tetsuooo, I'm glad to hear you enjoyed it. Good call straining out the solids!
JuneL says
These turned out fantastically! I used to live in Nagoya and loved Yamachan's Tebasaki! This brought back great memories of beer and wings 👍
Marc Matsumoto says
Hi June, I'm so glad to hear they turned out well! Thanks for dropping by to let me know😄
drew says
where to put black vinegar
Marc Matsumoto says
Hi Drew, it's explained at the end of step 2.
Maurício says
Morei no Japão durante 18 anos na cidade de Nagoya no bairro de Minato -ku e o Tebasaki de lá é realmente muito bom.....parabéns pela dica...essa receita irá fazer algumas pessoas viajarem para o Japão na cidade de Nagoya.
Marc Matsumoto says
Hi Roland, great call! If you ever have your brown sugar harden again, try putting it in a ziplock bag along with a damp paper towel. It should be back to normal within a day.
Roland Li says
One day I found my brown sugar hardened and substituted it with maple syrup and it came out even better! I have been making this dish with that alteration ever since.
Marc Matsumoto says
Hi Jaysn, thanks for your note. I don't do copy-cat recipes, so these are not supposed to taste like Yama-chan. If you'd like for them to be less sweet, you can cut back on the sugar in the sauce.
Jaysn says
Hi, I tried your recipe but I think it was more on the sweet side. I was expecting it to taste more like Nagoya's famous Yama-chan tebasaki. Is this supposed to taste like that? If yes, then I might have made a mistake. Hmm..
Marc Matsumoto says
Any of the above will work. I used a Japanese Kurozu, but Chinese or Balsamic will give the same effect.
Melissa says
Great. I'll definitely give an update once I make this. One question, though. The black vinegar - do you mean something along the line of Chinese black vinegar or Kurozu? Most likely, I'll probably use the balsamic vinegar I have in my pantry, but I was wondering...
Marc Matsumoto says
Hi Melissa, I haven't tried Ippudo's wings, but I googled it and it looks like it's their version of tebasaki. I can't say this is going to taste exactly the same since I've never had there's but it's a sweet and savoury sauce with lots of black pepper. Let us know how it compares if you give it a go.
Melissa says
Wondering, but is this similar to the Ippudo's Hirata chicken? I love the black pepper sauce that they use and the cabbage wedge that accompanies the chicken wings. I love the chicken as well, but that sauce with the cabbage was a nice surprise. I would love to replicate the black pepper sauce (as well as the chicken).
Marc Matsumoto says
Hi Riaallende, you could use a 50/50 mixture of sake and maltose (rice sugar) or corn syrup to replace the mirin.
Riaallende says
Could I skip the mirin or would that completely change the flavor? Or maybe add more sake to replace it??
Janice L says
I have to say I love this site - I've been making your pan-fried teriyaki for over a year now and I can do it with my eyes closed, and today's the first time I've tried something other than that and it turned out great. Thanks so much for this, I can't wait to slowly expand my repertoire courtesy of norecipes!
Marc Matsumoto says
Hi skeeter, cornstarch fries up with a different texture so I would not recommend it.— Sent from Mailbox
Skeeter says
Question: Can you use Corn Starch in place of Potato Starch in the recipe?
Bev says
Can you premake the wings, fry it the first time and refrigerate it? And then fry it the second time when you are ready to serve? Has anyone tried this?
Jason Lucente says
If you want to achieve crispier wings, you have to do 1st fry method on low heat for about 3to5 min, then let it rest or you can put it on the fridge, then final fry on a high temperature..
Panda says
Best recipe ever!!
The Coconut Cat says
I lived in japan for 7 years. Live this recipe and make it all the time!!
kiwi_saru says
I lived in Nagoya 10 years ago and will never forget the taste of the tebasaki there. Am VERY excited to try these!!
Betty says
Just made these wings for pre-Thanksgiving dinner. They were really good. Even my boyfriend, who claims to not really like wings, approved of them!
Dan says
Wow! This was terrific. Even my wife (who's from Osaka) said it was amazing!
Dan says
Wow! This was terrific. Even my wife (who's from Osaka) said it was amazing!
esper says
im living in japan and 25 yrs ago ive worked in nagoya for 6 mos but still cant forget the taste of the tebasaki so ill make it a try.....a must tomorrow
Marc Matsumoto says
I've never tried Tebaya, may have to give it a go the next time I'm in the city.
Marc Matsumoto says
Awesome! Always good to hear from someone who's tried it:-)
Jennie Toyokawa says
This turned out great! Thank you!
Marc Matsumoto says
I usually have that rule too, but for these I'll make an exception!
Simon @ SoyRiceFire.com says
These wings are gorgeous! Now I know how Tebaya in Chelsea gets their wings so crispy and flavorful. Thanks for the recipe!
Marilia says
I love eating chicken wings but can never bring myself to cook them at home .. since I have rule-no deep frying at home LOL!
Marilia says
Nice tips! The wings are a gorgeous colour and do look so delightfully crisp.