Tebasaki (Japanese Fried Chicken)

Tebasaki (Japanese fried chicken)

Tebasaki(手羽先) literally translates to “wing tips” and refers to the cut of chicken as well as to a dish popular in izakayas around the city of Nagoya. Unlike the other Japanese fried chicken, Tebasaki is always made with bone-in chicken wings, has little to no breading, and is seasoned after it’s fried. Despite the absence of any significant crust, the wings are fried until the skin is rice cracker crisp before being dunked in a sweet and peppery soy sauce based glaze. Think of it as the Japanese cousin of Buffalo wings, and Korean fried chicken.

So how does one go about making chicken so crispy without a batter or breading, and then maintain the crisp crunch after being drenched with a glaze? There are a few tricks to getting these restaurant-good without an industrial deep fryer or the use of lard.

Nagoya Fried Chicken

Anyone familiar with making crispy french fries already knows the first few tricks to making crispy fried chicken wings. The surface of the wings need to be very dry before going into the oil, and then they need to be double fried. The first fry at a lower temperature cooks the meat and greatly reduces the moisture content of the skin. After the wings have had a chance to cool and the remaining moisture has equalized, the second fry at a higher temperature finishes the job, crisping up the skin, while making it golden brown.

So now you know how to make a batch of super crispy wings, but how do you glaze them without making the crust go soft? The trick is to dunk the wings in the glaze as they come out of the hot oil. This does two things. The first is that there’s still hot steam escaping from the chicken, preventing too much glaze from seeping into the crust and making it soggy. The second is that the hot wing actually caramelizes some of the glaze around the wing, giving it a ton of flavor, without soaking up a ton of moisture.

If you don’t pile the wings too high, you should have some mighty crispy wings that stay crispy for at least half an hour (although nothing beats the crunch of the piping hot wings as they come out of the glaze). In Nagoya these are often served with some sweet, tender cabbage leaves, but cucumber or celery stick also make a great accompaniment. Lastly if you want to add a bit of heat, try mixing in some gochujang (Korean chili paste) into the glaze, then dusting with gochugaru (Korean chili flakes) before serving.

Equipment you'll need:

Tebasaki (Japanese Fried Chicken)
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Crispy Japanese fried chicken wings glazed with a sweet and garlicky glaze. The secrets to making Nagoya-style Tebasaki (手羽先).
Tebasaki (Japanese Fried Chicken)
  • 1
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  • 4
  • 5
Votes: 9
Rating: 4.78
Rate this recipe!
Crispy Japanese fried chicken wings glazed with a sweet and garlicky glaze. The secrets to making Nagoya-style Tebasaki (手羽先).
  • 800 grams chicken wings
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 3 tablespoons sugar - dark brown packed
  • 3 tablespoons soy sauce
  • 3 tablespoons sake
  • 3 tablespoons mirin
  • 1 teaspoon ginger juice
  • 1 medium clove garlic grated
  • 1 tablespoon black vinegar or balsamic vinegar
  • 1 tablespoon potato starch
  • vegetable oil for frying
  1. Put the chicken wings in a large bowl and sprinkle the pepper and salt. Toss the chicken to coat evenly and refrigerate for at least 1 hour, or preferably overnight. This step not only infuses the chicken with the black pepper, the salt draws out extra moisture from the chicken, which will help in making the skin crisp.
  2. Make the glaze by putting the sugar, soy sauce, sake, mirin, ginger juice, and garlic in a shallow pan. Heat over medium high heat until the glaze is at a rolling boil, like in the photo above. Add the vinegar, then transfer to a large bowl and allow the glaze to cool. Tebasaki Sauce
  3. Add about 2" 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 potato starch, and toss the chicken to evenly coat each piece with a thin layer of starch. Tebasaki dusted in potato starch
  4. Fry the chicken wings for 10 minutes in batches. You can actually cram quite a few wings in, as long as they are fully submerged and get the oil temperature back up to 320 relatively quickly. Transfer to a plate and continue frying the rest of the wings. Japanese fried chicken after the first fry
  5. 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. Don't let them sit in the glaze too long.Tebasaki in glaze
  6. Transfer the tebasaki to a serving platter, and sprinkle on some toasted sesame seeds and black pepper. Serve immediately.

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  • http://twitter.com/theindolentcook leaf

    Nice tips! The wings are a gorgeous colour and do look so delightfully crisp.

  • http://twitter.com/babysumo Baby Sumo

    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!

    • http://norecipes.com Marc Matsumoto

      I usually have that rule too, but for these I’ll make an exception!

  • http://www.soyricefire.com/ Simon @ SoyRiceFire.com

    These wings are gorgeous! Now I know how Tebaya in Chelsea gets their wings so crispy and flavorful. Thanks for the recipe!

    • http://norecipes.com Marc Matsumoto

      I’ve never tried Tebaya, may have to give it a go the next time I’m in the city.

  • Jennie Toyokawa

    This turned out great! Thank you!

    • http://norecipes.com Marc Matsumoto

      Awesome! Always good to hear from someone who’s tried it:-)

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  • esper

    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

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  • DAn

    Wow! This was terrific. Even my wife (who’s from Osaka) said it was amazing!

  • Betty

    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!

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  • kiwi_saru

    I lived in Nagoya 10 years ago and will never forget the taste of the tebasaki there. Am VERY excited to try these!!

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  • The Coconut Cat

    I lived in japan for 7 years. Live this recipe and make it all the time!!

  • Panda

    Best recipe ever!!

  • Bev

    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?

  • Skeeter

    Question: Can you use Corn Starch in place of Potato Starch in the recipe?

    • http://norecipes.com Marc Matsumoto

      Hi skeeter, cornstarch fries up with a different texture so I would not recommend it.— Sent from Mailbox

  • Janice L

    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!

  • Riaallende

    Could I skip the mirin or would that completely change the flavor? Or maybe add more sake to replace it??

    • http://norecipes.com Marc Matsumoto

      Hi Riaallende, you could use a 50/50 mixture of sake and maltose (rice sugar) or corn syrup to replace the mirin.

  • Melissa

    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).

    • http://norecipes.com Marc Matsumoto

      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

        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…

        • http://norecipes.com Marc Matsumoto

          Any of the above will work. I used a Japanese Kurozu, but Chinese or Balsamic will give the same effect.


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