The Colonel who? Forget KFC, crispy, sticky and oh-so-delicious Tebasaki (Nagoya-style chicken wings) are so popular in our house that the kids have taken to begging for them. And I’ve taken to giving in, almost as frequently.
With the impending Tokyo Olympics stirring up a whole lotta memories of our travels across Japan, and lockdown meaning there’s no way for us to be in situ to celebrate its incredible culture, awesome cities and quirky attractions, the kids have been calling on me to whip up all my home-cooked Japanese staples like Okonomayaki, Takoyaki, Sushi and Gyoza, to get them in the zone.
But my very hungry son has been particularly keen on me whipping up even more Olympics-worthy Japanese TV snacks. And what could be a better accompaniment to a little spectator sport than the killer, crowd-pleasing chicken wings we noshed on in Nagoya.
One of the highlights of our visit to Nagoya was eating Nagoya Meshi, the regional cuisine found only in Nagoya and Aichi Prefecture. And while there were plenty of dishes that floated their culinary boat, they haven’t stopped talking about the Tebasaki, the Nagoya-style chicken wings they devoured by the dozen.
These crispy, sticky beauties are unique to Nagoya Meshi. Tebasaki translates to “wingtips” the cut of chicken as well as a specific dish that’s made with them. The dish hails originally from Nagoya and is made by glazing crisp fried chicken wings in a sweet and salty glaze.
So, what’s s special about Nagoya-style chicken wings? It’s the double whammy of crunch and flavour. Tebasaki are made from the wingtips seasoned and deep-fried sans batter. Despite the absence of a karaage-like crust, two dips in the deep fryer renders the skin perfectly crispy and crackly while the meat remains deliciously moist. While still sizzling hot from the oil, the crispy wings are tossed into the addictive sticky, salty, sweet, gingery glaze, then dusted with fresh pepper and sesame seeds. And magically, they stay crisp for up to half an hour.
While they’re perfect as they are, if you like a little added zing like my spice-loving offspring, just add a sprinkle of Shichimi Togarashi, a hot and spicy Japanese blend of seven herbs and spices, to your Nagoya-style chicken wings and they’re the very definition of finger-licking good.
Ingredients
- 10 chicken wings
- 1 tsp salt
- 2 tbsp potato starch
- 1 tsp ground black pepper
- Vegetable oil for frying
- sauce:
- 4 tbsp sugar
- 4 tbsp mirin
- 4 tbsp soy sauce
- 4 tbsp cooking sake
- 3 tbsp rice vinegar
- 1 tbsp minced fresh ginger
- 2 minced garlic cloves
- to serve:
- three tbs white sesame seeds
- pepper
- drizzle of sesame oil
- Shichimi Togarashi (optional)
Instructions
- Salt the chicken and let it rest for 30 minutes to leech excess moisture out of the skin.
- Pat the chicken dry
- Roll the wings lightly in potato starch and pepper
- In a wok or deep fryer, heat the oil to 180°C.
- Gently place the chicken into the hot oil and deep-fry for about 6-8 minutes until lightly golden.
- Place the wings on a rack and rest for around 5 minutes.
- In a small saucepan, add all the ingredients for the sauce and heat on medium heat. Stir consistently until the sugar has dissolved and the sauce has thickened slightly.
- Heat the oil to 190°C
- Add the chicken back in in smaller batches for 2-3 minutes until golden brown and crispy.
- Dip the cooked wings straight from the oil into the glaze.
- Remove quickly, top with sesame seeds, pepper and a drizzle of sesame oil.
- If you like a little spice add a sprinkle of Shichimi Togarashi.
An award-winning travel writer and photographer, Aleney de Winter was fresh from school when she first set off to explore the far reaches of Australia with a two-man tent and a beaten-up Kingswood for company. Three decades, and two kids later, and she's still on the go, with her itchy-footed offspring in tow. 
Camille
October 25, 2022 at 8:43 pm (10 months ago)Sounds amazing, thanks for sharing:)