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Secrets to making the crispiest wings ever! Glazed in a sweet and savory sauce that's loaded with ginger, garlic and black pepper this Tebasaki recipe is dangerously addictive.

Tebasaki (Japanese Chicken Wings)

These Nagoya-style Tebasaki (Japanese chicken wings) have shatteringly crisp skin, coated in a savory-sweet glaze that's redolent of garlic, ginger, and black pepper.
Course Appetizer
Cuisine Japanese
Keyword chicken wings, finger food, party food
Level Beginner
Main Ingredient Poultry
Diet Dairy-Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 343 kcal

Ingredients

  • 800 grams chicken wings
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/4 cup light brown sugar (packed)
  • 3 tablespoons soy sauce
  • 1/3 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
Metric - US Imperial

Instructions

  1. Put the chicken wings in a single layer on a tray and sprinkle with half of the salt and pepper.
    Salt and black pepper on chicken wings.
  2. Toss the chicken to coat evenly refrigerate while you prepare the other ingredients.
    Salting chicken wings removes excess moisture making them easier to crisp.
  3. Make the glaze by putting the sugar, soy sauce, sake, ginger juice, and 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.

    Tebasaki sauce boiling.
  4. Add the vinegar, and then transfer to a large bowl and allow the glaze to cool.
    Finished Tebasaki sauce going into a bowl to glaze chicken wings.
  5. Add about 2-inches of vegetable oil to a heavy-bottomed pot and heat to 320 degrees F (160C).
    Preheating frying oil.
  6. 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 wings to evenly coat each piece with a thin layer of starch.
    Coating chicken wings with potato starch allows the sauce to adhere to them.
  7. Fry the chicken wings for 10 minutes in batches. Transfer to a plate and continue frying the rest of the wings.
    Deep frying chicken wings.
  8. 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).
    Double frying chicken wings makes them ultra crisp.
  9. Transfer the wings directly to the bowl of glaze and quickly toss to coat.
    Coating Japanese fried chicken wings with Tebasaki sauce.
  10. Sprinkle on some toasted sesame seeds and black pepper to taste and toss again. Don't let the wings sit in the glaze for too long.
    Tebasaki garnished with sesame seeds and black pepper.
Nutrition Facts
Tebasaki (Japanese Chicken Wings)
Amount Per Serving
Calories 343 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g25%
Cholesterol 83mg28%
Sodium 1129mg47%
Potassium 235mg7%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 14g16%
Protein 22g44%
Vitamin A 159IU3%
Vitamin C 1mg1%
Calcium 37mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.