Nagoya-Style Fried Chicken Wings (Tebasaki)
- Makes4-6 servings
- Cook Time1 hour
Nagoya, in central Japan, is the epicenter of tebasaki, or Japanese fried chicken wings. Though Furaibo is credited for creating tebasaki back in the 1960s, our recipe attempts to re-create the wings offered at Maka Maka Honten. We slick them while piping hot with a sweet soy-based glaze before being sprinkled with a finely ground two-pepper seasoning mix. The flavors are sweet, salty, peppery and addictive. We double-fry our wings to ensure crispness. You may have leftover seasoning mix; it’s great sprinkled over almost anything—from roasted vegetables to grilled meats, seafood and stir-fry. Serve the wings with ice-cold beer.
Don’t mistake potato flour for potato starch. The two are not interchangeable. Potato flour is made by cooking, drying, then grinding whole potatoes. Potato starch—the correct ingredient here—is the starch extracted from potatoes.
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