dinner · dairy-free
Tebasaki (Nagoya-style wings)
Double-fried crunchy chicken wings lacquered in a sweet soy glaze and showered with pepper and sesame.
- Time
- 50min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy and sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Pat wings dry, salt lightly and dust thinly with potato starch.
-
2
Fry at 160°C (320°F) for 8 minutes; rest 5 minutes.
-
3
Fry again at 190°C (375°F) until crunchy and the meat reaches 74°C (165°F), 2–3 minutes.
-
4
Reduce glaze ingredients until syrupy.
-
5
Brush or toss wings in glaze and finish with plenty of pepper and sesame.
