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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.
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Tebasaki (Japanese Chicken Wings)

Nagoya’s iconic tebasaki wings feature shatteringly crisp skin and a pepper-infused soy glaze. Here’s how to recreate these irresistible Japanese chicken wings at home.
Course Appetizer
Cuisine Best, 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 332kcal
Author Marc Matsumoto

Equipment

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
Grams + US Cups - US Standard

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.
    800 grams chicken wings, ½ teaspoon ground black pepper, ½ teaspoon salt
    Salt and black pepper on chicken wings.
  • Toss the chicken to coat evenly refrigerate while you prepare the other ingredients.
    Salting chicken wings removes excess moisture making them easier to crisp.
  • 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.
    ¼ cup evaporated cane sugar, 3 tablespoons soy sauce, ⅓ cup sake, 1 teaspoon ginger juice, 4 grams garlic
    Tebasaki sauce boiling.
  • Add the 1 tablespoon black vinegar, and then transfer to a large bowl and allow the glaze to cool.
    1 tablespoon black vinegar
    Finished Tebasaki sauce going into a bowl to glaze chicken wings.
  • Add about 2-inches of vegetable oil to a heavy-bottomed pot and heat to 320 degrees F (160C).
    vegetable oil
    Preheating frying oil.
  • 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.
    1 tablespoon potato starch
    Coating chicken wings with potato starch allows the sauce to adhere to them.
  • 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.
  • 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.
  • Transfer the wings directly to the bowl of glaze and quickly toss to coat.
    Coating Japanese fried chicken wings with Tebasaki sauce.
  • 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.
    2 teaspoons toasted sesame seeds
    Tebasaki garnished with sesame seeds and black pepper.

Video

Nutrition

Calories: 332kcal | Carbohydrates: 17g | Protein: 22g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 1126mg | Potassium: 238mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg