Crispy Japanese Chicken Wings

Name: Crispy Japanese Chicken Wings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 kg grams chicken wings (split into drumettes and flats); 1 tbsp salt; 1 tbsp black pepper (freshly ground); 1/2 cup cornstarch; 1/4 cup soy sauce (low sodium); 1/4 cup mirin; 2 tbsp sugar; 1 tbsp sake (or rice vinegar); 1 tbsp fresh ginger (grated); 2 cloves garlic (minced)

45 min 4 servings Medium

All Recipes

Delight in these crispy Japanese chicken wings, glazed with a sweet and savoury sauce that makes them irresistible.

Prep

15 min

Cook

30 min

Total

45 min

Servings

Difficulty

Medium

Japanese chicken wings, or 'Tebasaki', are a popular dish known for their crispiness and delicious glaze. This recipe brings together the perfect balance of sweet and savoury with a hint of spice, making it a delightful treat for gatherings or a cozy night in. Our version ensures maximum crispiness by double-frying the wings and coating them with a sauce that caramelizes beautifully. Whether you're a fan of Japanese cuisine or just looking to try something new, these wings are perfect for you.

Instructions

Prepare the chicken

Pat the chicken wings dry with paper towels. Season with salt and black pepper.

Pro tip: Ensure wings are completely dry for maximum crispiness.

Coat the chicken

Dredge the wings in cornstarch, shaking off any excess.

Pro tip: Use a shallow dish to coat the wings evenly.

First fry

Heat oil in a deep fryer or large pot to 160°C (320°F). Fry wings in batches for 5-6 minutes until light golden. Remove and drain on paper towels.

Pro tip: Maintain oil temperature by not overcrowding the pot.

Prepare the sauce

In a saucepan, combine soy sauce, mirin, sugar, sake, ginger, and garlic. Bring to a boil, then reduce heat and simmer for 5 minutes until slightly thickened.

Pro tip: Stir continuously to prevent sugar from burning.

Second fry

Increase oil temperature to 190°C (375°F). Fry wings again for 2-3 minutes until crispy and deep golden brown.

Pro tip: Double frying ensures a crisp exterior and moist interior.

Coat with sauce

Toss the hot wings in the prepared sauce until well coated.

Pro tip: Use a large mixing bowl to toss the wings evenly.

💡

Tips & Tricks

Use fresh ginger for a more robust flavour.
Ensure wings are completely dry before frying for extra crispiness.
For a spicier kick, add a pinch of cayenne to the sauce.

Frequently Asked Questions

What makes Japanese chicken wings different?

Japanese chicken wings, or Tebasaki, are known for their unique sweet and savoury glaze and crispy texture achieved through double frying.

How do you make chicken wings crispy?

To achieve crispy chicken wings, pat them dry, coat in cornstarch, and double fry them at different temperatures.

Can I use boneless chicken for this recipe?

While you can use boneless chicken, bone-in wings are traditional and offer more flavour and crispiness.

How long should I marinate the wings?

These wings do not require marination. They are seasoned and coated just before frying for best results.

What can I serve with Japanese chicken wings?

These wings pair well with steamed rice, salads, or traditional Japanese sides like edamame or miso soup.

How many calories are in a serving of Japanese chicken wings?

A serving of these Japanese chicken wings contains approximately 450 calories.

Serving Suggestions

Serve these Japanese chicken wings hot, garnished with sesame seeds and chopped green onions for an added touch of freshness. They pair excellently with steamed rice or a light Asian salad. To make ahead, prepare the sauce in advance and store it in the refrigerator for up to a week. Cooked wings can be reheated in the oven at 180°C (350°F) until heated through. Store leftovers in an airtight container in the fridge for up to 3 days.