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Nagoya-style tebasaki chicken wings on a white plate — deep-fried and glazed with sweet-savory sauce and pepper

Tebasaki (Nagoya-Style Japanese Chicken Wings)

Crispy Nagoya-style tebasaki — chicken wings deep-fried until golden, brushed with a sweet-savory soy tare (sauce), and dusted with a peppery salt blend. A home copycat of the famous izakaya wings, made with just pantry seasonings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 12-14 chicken wings (tebasaki) the wing portion
  • oil for shallow-frying, halfway up the wings
  • 3.2 g salt pepper-salt blend (1 tsp)
  • 2 tsp pepper pepper-salt blend
  • 1 g umami seasoning (MSG) pepper-salt blend; 2 pinches
  • 0.5 g garlic powder pepper-salt blend; 1 pinch
  • 3 tbsp soy sauce sauce (tare)
  • 1.5 tbsp mirin sauce (tare)
  • 1 tbsp sugar sauce (tare)
  • 1 g umami seasoning (MSG) sauce (tare); 2 pinches

Method
 

  1. Mix all the pepper-salt blend ingredients (salt, pepper, umami seasoning, garlic powder) in a small dish, breaking up any lumps.
  2. Combine the sauce (tare) ingredients (soy sauce, mirin, sugar, umami seasoning) in a small pan and warm over medium heat until the sugar dissolves; turn off the heat once it bubbles.
  3. Heat oil in a frying pan — a shallow pool halfway up the wings to save oil (turn often), or a full pot for proper deep-frying. Fry the wings, turning, until deep golden and genuinely crisp all over.
  4. Drain the wings. While hot, brush the sauce (tare) all over each wing, then sprinkle over the pepper-salt blend from step 1 (and sesame seeds if you like). Serve immediately.