Yamachan Chicken Wings (Nagoya Style Tebasaki)
User Reviews
5
Yamachan Chicken Wings (Nagoya Style Tebasaki)
Description
Yamachan Chicken Wings (Nagoya Style Tebasaki) start with chicken wings seasoned with salt and black pepper and coated in a mix of cornstarch and cake flour to create a light, crispy coating. They are shallow-fried initially at 160°C (320°F) to cook through and then crisped at a higher temperature of 190°C (374°F). Meanwhile, the sauce is prepared by simmering soy sauce, mirin, sake, honey, grated garlic, and white sesame seeds until reduced by half, concentrating the flavors. This sauce is used to coat the cooked wings, providing a balance between savory, sweet, and nutty notes.
The wings have a tender interior with a crispy exterior and a glossy, flavorful glaze. This approach ensures a well-textured bite with rich layers of flavor typical of Nagoya's tebasaki style. These wings can be served as an appetizer or a snack alongside drinks.
For best results, use a thermometer to maintain oil temperature and a wire rack for draining excess oil after frying. The sauce can be made ahead and stored until needed.
Ingredients
Wings
- 8 chicken wings
- 1 pinch salt
- 1 pinch black pepper ground
- 1 tbsp cornstarch
- 1 tbsp cake flour
- neutral cooking oil for shallow-frying, generic cooking oil
- white pepper for sprinkling, powder
Sauce
- 1 clove garlic grated
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- ½ tbsp honey
- ½ tbsp white sesame seeds
Instructions
Sauce
- Add 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, ½ tbsp honey, ½ tbsp white sesame seeds and crushed 1 clove garlic into a small cold pan.
- Mix thoroughly and place the saucepan on the stove. Bring to a boil over a medium heat.
- Once boiling, turn the heat down to low and simmer. When it's reduced by half, remove the pan from the heat and set aside for later.
Wings
- Take a large frying pan and add cooking oil so its about 2cm (1 inch) high. Heat the oil to 160 °C (320 °F) (medium-low heat). I recommend using a cooking thermometer to check the temperature accurately.
- Sprinkle 8 chicken wings with 1 pinch salt and 1 pinch ground black pepper and rub them evenly over the surface.
- Coat the wings with a mixture of 1 tbsp cornstarch and 1 tbsp cake flour.
- Once heated, add the chicken wings and fry for 3 minutes on each side.
- Increase the heat to 190 °C (374 °F) and fry for 1 minute on each side.
- Remove the chicken wings from the oil and place on a wire rack to allow any excess oil to drip off.
- Take the sauce from earlier and using a pastry brush, apply the sauce generously all over the surface.
- Sprinkle white pepper powder generously over both sides.
- Serve up and enjoy!
User Reviews
Overall Rating
5
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