4.9 from 44 votes
Nagoya Style Fried Chicken Wings
These Nagoya-style Fried Chicken Wings are perfectly golden brown, crispy, and succulent thanks to my double-frying method. Coated with a savory-sweet garlic soy dressing, these wings are simply irresistible!
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
4
Calories:
378 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
- 1 lb chicken wings you can use up to 2 lbs (907 g) for the sauce you‘re making, flats/drumettes
- ¼ cup potato starch or cornstarch
- 3 cups neutral oil (for deep-frying)
- white sesame seeds toasted
For the Sauce (keeps for a month)
- 1 cup mirin
- ½ cup soy sauce
- 3 Tbsp sake
- ⅓ cup sugar
- ¼ tsp kosher salt Diamond Crystal brand
- 1 knob ginger (½ inch, 1.3 cm; sliced)
- 2 cloves garlic (crushed or minced)
Instructions
- In a small saucepan, heat all the ingredients for the sauce and bring to a boil: 1 cup mirin, ½ cup soy sauce, 3 Tbsp sake, ⅓ cup sugar, ¼ tsp Diamond Crystal kosher salt, 1 knob ginger (sliced), and 2 cloves garlic (minced or crushed). Then, reduce the heat and simmer for 15–20 minutes until the sauce reduces and thickens. The sauce will continue to thicken as it cools. Keep the sauce in a mason jar and store in the refrigerator for up to a month.
- Meanwhile, cut 1 lb chicken wings (flats/drumettes) at the joint and pat dry with paper towels.
- Dredge the chicken wings in ¼ cup potato starch or cornstarch and remove the excess.
- Pour about 3 cups neutral oil into a heavy-bottomed pot (I used a Dutch oven) and heat it to 320ºF (160ºC) on medium heat. Deep-fry the wings until they‘re 80% cooked, about 8–10 minutes. Drain the excess oil on a wire rack or a paper towel for 3–5 minutes.
- Then, fry them a second time. Increase the oil temperature to 350ºF (180ºC). Deep-fry again until the wings are crispy, about 3–5 minutes. The wings should be golden brown.
- Using tongs, coat the chicken wings in the sauce or serve the wings on a plate and pour the sauce on top. Sprinkle with toasted white sesame seeds and serve immediately.
Cup of Yum
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3–4 days or in the freezer for a month.
Nutrition Information
Calories
378kcal
(19%)
Carbohydrates
17g
(6%)
Protein
13g
(26%)
Fat
23g
(35%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
10g
(59%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
47mg
(16%)
Sodium
745mg
(31%)
Potassium
204mg
(4%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
90IU
(2%)
Vitamin C
1mg
(1%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 378
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 17g | 6% |
| Protein | 13g | 26% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 745mg | 31% |
| Potassium | 204mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.