Nagoya Tebasaki Wings

Ingredients

• 2 lbs chicken wings, drumettes and flats separated
• 3 cups neutral oil for frying
• ¼ cup soy sauce
• ¼ cup mirin
• ¼ cup sake
• 3 tablespoons red miso paste
• 1 tablespoon honey
• 3 whole garlic cloves
• 1 piece fresh ginger, 1-inch piece
• ¼ teaspoon chili flakes (optional)
• 2 tablespoons toasted sesame seeds
• 2 whole fresh scallions
• 1 teaspoon shichimi togarashi or nori powder (optional)

Instructions

1. 1

   Pat 2 lbs of chicken wing drumettes and flats completely dry with paper towels — removing surface moisture is essential for achieving a crispy, golden exterior rather than a steamed one.

2. 2

   In a small bowl, whisk together 0.25 cup soy sauce, 0.25 cup mirin, and 0.25 cup sake. In another small bowl, whisk the 3 tablespoons red miso paste with 1 tablespoon honey until smooth and no lumps remain — the honey adds a subtle sweetness that balances the umami.

3. 3

   Peel and mince 3 garlic cloves finely. Peel a 1-inch piece of fresh ginger and finely mince it on a cutting board. Keep them separate until you need them.

4. 4

   Slice 2 fresh scallions on a sharp bias into thin rings — separate the white and light green parts from the darker green tops and keep them in two piles. You'll use them at different times for better flavor.

5. 5

   Pour 3 cups of neutral oil into a heavy-bottomed pot (at least 4-quart capacity) and set over medium-high heat. Attach a deep-fry or instant-read thermometer to the side of the pot. Heat until the oil reaches 325°F — this lower temperature cooks the chicken through gently before a final high-heat crisp.

6. 6

   Working in two batches to avoid crowding, carefully lower the chicken wings into the hot oil using tongs or a spider strainer. Let them fry until they turn pale golden and cooked through, about 12-14 minutes. The internal temperature should reach 165°F at the thickest part of the wing. Transfer with tongs to a paper towel-lined plate.

7. 7

   Increase the oil temperature to 375°F. Once it reaches that temperature, return all the wings to the oil in a single batch (they fit now that they're cooked) and fry for 2-3 minutes until the skin is deep golden and crispy — listen for an energetic, steady sizzle. Transfer to a fresh paper towel-lined plate.

8. 8

   While the wings fry, set a 10-inch stainless steel skillet over medium heat. Pour in the soy-mirin-sake mixture you prepared. Add the minced garlic and ginger, plus 0.25 teaspoon chili flakes if using. Simmer for 2-3 minutes until fragrant and slightly reduced — you should smell the garlic and ginger perfuming the glaze.

9. 9

   Whisk in the miso-honey mixture until completely smooth and combined. Lower the heat to medium-low and simmer gently for 3-4 minutes, stirring occasionally, until the glaze thickens slightly and coats the back of a spoon — it should look glossy and dark, with a light syrup consistency.

10. 10

    Return the crispy wings to the skillet with the glaze and toss gently with tongs or two wooden spoons until every piece is evenly coated. Cook for 1-2 minutes, turning occasionally, so the glaze sticks and caramelizes slightly on the outside — the wings should look lacquered and dark.

11. 11

    Transfer the glazed wings to a serving platter, scraping any glaze from the bottom of the skillet over them. Sprinkle immediately with 2 tablespoons toasted sesame seeds and the reserved darker green scallion rings. Add a light dust of shichimi togarashi or nori powder if using. Serve hot — the wings will continue to crisp as they cool slightly.

Tools you’ll need

• paper towels
• small bowls
• whisk
• cutting board
• sharp knife
• heavy-bottomed 4-quart pot
• deep-fry thermometer or instant-read thermometer
• tongs
• spider strainer or slotted spoon
• paper towel-lined plates
• 10-inch stainless steel skillet
• wooden spoons
• serving platter

More recipes like this

• 

  Oi Sobagi (Korean Cucumber Salad)

  25 min

• 

  Chicken Gyro with Tzatziki

  25 min

• 

  Tafelspitz: Viennese Boiled Beef

  90 min

• 

  Korean Dakbal (Spicy Chicken Feet)

  55 min