Tebasaki (Nagoya Style Chicken Wings)
Twice-fried wings with a thin, shatteringly crisp skin, tossed in a sweet soy glaze with plenty of black pepper and sesame.
- Time1 hr
- LevelMedium
- Costabout £1.86 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Pat the wings very dry with kitchen paper. Toss with the cornflour and salt until evenly dusted.
- 2
Heat the oil in a deep pan to 160C. Fry the wings in 2 or 3 batches for 8 minutes each, until pale gold and cooked through. Drain on a rack.
8 min - 3
Meanwhile, put the tamari, mirin, sugar and garlic in a small pan and simmer for 3 to 4 minutes until syrupy. Stir in the pepper.
4 min - 4
Rest the wings for 5 minutes. Raise the oil to 180C and fry again in batches for 3 to 4 minutes until deep golden and very crisp.
4 min - 5
Tip the hot wings into a large bowl, pour over the glaze and toss to coat.
- 6
Pile onto a platter and scatter with sesame seeds and spring onion. Eat with your fingers.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.