Tebasaki (japanese Chicken Wings)

Secrets to making the crispiest wings ever! Glazed in a sweet and savory sauce that's loaded with ginger, garlic and black pepper this Tebasaki recipe is dangerously addictive. - 1

Fried chicken is my ultimate comfort food, and among all the delicious varieties out there, tebasaki (Japanese chicken wings) are near the top of my list. With a golden-brown skin so crispy it crackles like a chicken-flavored potato chip, each bite reveals tender, collagen-rich meat inside. For my recipe, I’ve created a savory-sweet glaze inspired by Yamachan’s legendary Ghost Chicken wings. It permeates the crispy crust without making it soggy. Here’s how to master these incredible Nagoya -style chicken wings at home.

Why My Recipe Works
Ingredients
How to Make Tebasaki (Japanese Chicken Wings)
Serve This With
📖 Recipe
FAQ
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Why My Recipe Works

Double Fry - Double-frying the wings is key to achieving that perfectly crisp exterior. The first fry gently cooks the chicken and melts away excess fat. The second deep-fry, at a higher heat, rapidly evaporates any remaining moisture, leaving behind skin that’s incredibly crisp and sturdy enough to stand up to the sauce without becoming soggy.
Balanced Glaze - I like to make a tebasaki sauce that’s concentrated yet balanced, blending soy sauce, sake, sugar, and aromatics with a touch of tangy black vinegar. The goal is to quickly deliver a big hit of mouthwatering sauce without compromising that crispy crust.
Dunk While Hot - Timing is crucial, and you want to toss the wings with the glaze as soon as they come out of the oil. The escaping steam helps prevent too much sauce from soaking in, preserving the crispness of the skin.

Ingredients

Chicken Wings - I like to use the wing tip and flat portion of the chicken wings because they have a higher skin-to-meat ratio. But if you prefer a meatier wing and aren’t as focused on super-crispy skin, drumettes are also fine.Just be sure to pick plump wings with the skin fully intact.
Potato Starch - Unlike other types of Japanese fried chicken like karaage, Nagoya tebasaki wings focus heavily on crispy skin, so you don’t want a thick, heavy starch coating. A very light dusting of potato starch is perfect. It helps crisp up the skin and allows the wings to hold onto just enough glaze to season them.
Soy Sauce - I recommend Japanese-style soy sauce, such as Kikkoman, due to its balanced, mild flavor and prominent umami. You can substitute tamari if you want to make these gluten-free.
Sake - Sake, a Japanese rice wine, naturally contains high levels of umami-rich amino acids. By boiling it in the glaze, you burn off the alcohol, leaving behind a concentrated, deeply savory flavor without resorting to MSG.
Sugar - Sugar balances the savory soy sauce and spicy black pepper, creating that signature sweet-and-savory Nagoya-style taste. I prefer using evaporated cane sugar because it adds a subtle caramel note.
Black Vinegar - Tangy and slightly sweet, black vinegar brightens the glaze, providing an earthy acidity that prevents the wings from feeling too heavy or greasy.
Garlic and Ginger - Freshly grated garlic and ginger amp up the complexity and aroma of the glaze.
Black Pepper - Generous amounts of freshly ground black pepper give these wings their characteristic warm, spicy kick, making them seriously addictive.

How to Make Tebasaki (Japanese Chicken Wings)

Preparation

Season the chicken wings generously with salt and pepper, then refrigerate them while you prepare the glaze. This not only seasons the meat but also draws moisture out of the skin, ensuring maximum crispiness. You can complete this step up to a day in advance.
Combine sugar, soy sauce, sake, ginger juice, and garlic in a frying pan and bring it to a boil over high heat until the sauce thickens slightly. Pour the tebasaki sauce into a large bowl and stir in the black vinegar.

Frying the Wings

Heat a heavy pot filled with 2 inches of vegetable oil to 320°F (160°C).
Pat the wings dry thoroughly with paper towels-getting them as dry as possible helps ensure the crispiest results. Lightly dust them with potato starch, patting off any excess for an even coating.
Fry the wings in batches for 10 minutes each, then transfer to a bowl while you fry the next batch.
Next, crank the heat up to 375°F (190°C) and give the wings a second fry for an additional 2-3 minutes until they’re golden brown and very crisp.

Glazing and Finishing

Immediately transfer the hot wings to the bowl with the sweet and savory sauce, tossing them quickly to coat them evenly.
Plate the tebasaki right away, finishing them with a sprinkle of toasted white sesame seeds and a generous grind of black pepper. Dig in and enjoy!

Serve This With

These addictive tebasaki wings pair perfectly with classic izakaya dishes and, of course, an ice-cold beer! My creamy Japanese potato salad provides a soothing contrast to the peppery wings, while the cool crispness of a shredded cabbage salad complements the savory glaze beautifully. Add a bowl of spicy edamame or blistered shishito peppers -they may be veggies, but they taste more like indulgent snacks than health food. And to round out your izakaya feast, whip up a batch of my fragrant Japanese garlic rice or try my buttery grilled onigiri .

📖 Recipe

Equipment

Units

Ingredients1x2x3x

800 grams chicken wings
½ teaspoon ground black pepper
½ teaspoon salt
¼ cup evaporated cane sugar (packed)
3 tablespoons soy sauce
⅓ cup sake
1 teaspoon ginger juice (grate the ginger and squeeze out juice)
4 grams garlic (~1 medium clove, grated)
1 tablespoon black vinegar (or balsamic vinegar)
1 tablespoon potato starch
vegetable oil (for frying)
2 teaspoons toasted sesame seeds

Instructions

Put the 800 grams chicken wings in a single layer on a tray and sprinkle the ½ teaspoon salt and half of the ½ teaspoon ground black pepper .
Toss the chicken to coat evenly refrigerate while you prepare the other ingredients.
Make the glaze by putting the ¼ cup evaporated cane sugar , 3 tablespoons soy sauce , ⅓ cup sake , 1 teaspoon ginger juice , and 4 grams garlic in a shallow pan. Heat over medium-high heat until the glaze starts to thicken. You can tell when it’s ready when the bubbles get big and shiny.
Add the 1 tablespoon black vinegar , and then transfer to a large bowl and allow the glaze to cool.
Add about 2-inches of vegetable oil to a heavy-bottomed pot and heat to 320 degrees F (160C).
Take the chicken out of the fridge and use paper towels to remove as much moisture from the surface of the chicken as possible. Sprinkle on the 1 tablespoon potato starch and toss the wings to evenly coat each piece with a thin layer of starch.
Fry the chicken wings for 10 minutes in batches. Transfer to a plate and continue frying the rest of the wings.
Increase the heat of the oil to 375 degrees F (190C). Fry the chicken in smaller batches, being careful not to overcrowd the pan. The chicken is done when the wings are golden brown (about 2-3 minutes).
Transfer the wings directly to the bowl of glaze and quickly toss to coat.
Sprinkle on 2 teaspoons toasted sesame seeds and black pepper to taste and toss again. Don’t let the wings sit in the glaze for too long.

Nutrition Facts

Tebasaki (手羽先) literally means chicken wings in Japanese, but the term also refers specifically to these Nagoya-style chicken wings. This delicious style of chicken was first created in the 1960s by Kenko Ohtsubo at Furaibo (風来坊) in Nagoya. It remained a local favorite until the 1980s, when Sekai no Yamachan took it nationwide, capturing fans all over Japan with their quirky “bird man” mascot and an irresistible spicy pepper seasoning. They’re now a favorite appetizer in bars and restaurants around the world.

Tebasaki (/tebasaki/) is a four-syllable word pronounced “teh-bah-sah-kee.” To sound it out, imagine saying “teh” as in “ten,” “bah” as in “father,” “sah” as in “salsa,” and “kee” as in “key.” Say it smoothly with equal stress on each syllable.

Absolutely! Baking is an excellent option if you’re preparing a large batch or prefer to avoid deep-frying. While they won’t turn out quite as moist inside, they’ll still come out deliciously crispy. If you’re curious, I have a recipe specifically for oven-baked Negoya-stye tebasaki you can check out.