Description
Spicy Japanese Tebasaki chicken wings bring Nagoya’s street-food magic straight to home kitchens. Crispy, perfectly seasoned wings deliver a bold flavor profile that connects diners with authentic Japanese culinary traditions you can savor in each delicious bite.
Ingredients
Scale
Chicken
- 2 lbs chicken wings
- 1 tsp salt
Seasoning
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 1 tbsp sugar
- 1 tsp ginger, minced
- 2 cloves garlic, minced
Coating and Garnish
- 1/2 cup potato starch
- 2 tbsp vegetable oil
- 1 tbsp white sesame seeds
- 2 green onions, chopped
Instructions
- Pat chicken wings completely dry using paper towels to ensure crispy exterior.
- Blend soy sauce, mirin, sake, sugar, minced ginger, and garlic into a harmonious marinade.
- Submerge chicken wings in marinade, refrigerate for 30 minutes to infuse flavors.
- Drain excess marinade and thoroughly coat wings with potato starch, shaking off any surplus.
- Heat vegetable oil in a large skillet to 350°F, creating an ideal frying environment.
- Carefully place wings in hot oil, avoiding overcrowding, and fry for 5-6 minutes until golden brown and crispy.
- Flip wings midway through cooking to ensure even, uniform browning on all surfaces.
- Transfer fried wings to a wire rack or paper towels to drain excess oil and maintain crispiness.
- Arrange wings on serving plate and sprinkle with white sesame seeds and freshly chopped green onions.
- Serve immediately while wings are hot and at peak crispiness for maximum flavor enjoyment.
Notes
- Ensure wings are bone-dry before coating to achieve the ultimate crispy exterior that shatters with each bite.
- Use potato starch instead of regular flour for an extra light, airy, and crunchier coating that elevates the wing’s texture.
- Maintain consistent oil temperature around 350°F to prevent greasy wings and guarantee a perfect golden-brown finish.
- Experiment with marinade by adding gochujang or chili flakes for a spicy kick, making the dish more versatile and exciting for heat lovers.
- Prep Time: 30 minutes
- Cook Time: 6 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 480
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 100 mg