Japanese Nagoya Fried Chicken Wings Recipe

Introduction

Japanese Nagoya Fried Chicken Wings are crispy, flavorful, and coated in a savory-sweet glaze that’s sure to impress. This dish brings a delightful balance of textures and tastes, perfect for sharing or enjoying as a snack.

Ingredients

• 1kg chicken wings
• vegetable oil, for deep frying
• 1/4 cup cornflour (cornstarch) or potato starch
• sesame seeds, to sprinkle

Sauce:

• 1/2 cup Japanese soy sauce
• 1/3 cup mirin
• 1/3 cup sake
• 2 tbsp caster sugar
• 1 tbsp finely grated fresh ginger
• 2 garlic cloves, finely grated

Instructions

1. Step 1: For the sauce, combine all sauce ingredients in a small saucepan over medium-high heat. Stir until the mixture comes to a simmer and the sugar dissolves. Reduce heat to low and simmer for 7-10 minutes, until slightly reduced and thickened but not sticky. Set aside to cool.
2. Step 2: Pat dry the chicken wings with kitchen paper. Pour vegetable oil into a wok to about one-third full. Heat oil to 160°C (325°F), or until small bubbles form when you dip a wooden spoon handle into the oil.
3. Step 3: Working in batches, lightly dust the wings with cornflour or potato starch. Carefully add them to the oil and cook for 5-7 minutes until light golden. Use a slotted spoon to transfer wings to a rack set over a tray. Allow to drain and cool for 10 minutes.
4. Step 4: Increase the oil temperature to 180°C (350°F). Fry the wings again in batches for another 5 minutes until golden brown and cooked through. Transfer back to the rack, placing them top side up.
5. Step 5: Using a pastry brush, coat each wing evenly with the prepared sauce glaze. Arrange the wings on a platter, sprinkle sesame seeds on top, and serve immediately.

Tips & Variations

• For extra crispiness, double frying is key. Make sure to dry the wings well before coating.
• Substitute mirin with a mixture of dry sherry and a little sugar if unavailable.
• Add a pinch of chili flakes to the sauce for a spicy kick.
• Serve with shredded cabbage or steamed rice to balance the flavors.

Storage

Store leftover fried chicken wings in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer to restore crispiness. Avoid microwaving as it can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken wings for this recipe?

Yes, but be sure to thaw them completely and pat them dry before coating and frying to prevent oil splatters and ensure crispiness.

What is the best oil for deep frying these wings?

Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil to ensure clean frying and good crisp texture.

Japanese Nagoya Fried Chicken Wings Recipe

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★★★★★

5 from 97 reviews

Japanese Nagoya Fried Chicken Wings feature crispy, double-fried chicken wings coated in a savory-sweet soy-based glaze, characteristic of the Nagoya region’s rich flavors. This dish offers a perfect balance of crunchy texture and deeply umami sauce, garnished with toasted sesame seeds for added aroma and bite.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Chicken Wings

• 1 kg chicken wings
• Vegetable oil, for deep frying
• 1/4 cup cornflour (cornstarch) or potato starch
• Sesame seeds, to sprinkle

Sauce

• 1/2 cup Japanese soy sauce
• 1/3 cup mirin
• 1/3 cup sake
• 2 tbsp caster sugar
• 1 tbsp finely grated fresh ginger
• 2 garlic cloves, finely grated

Instructions

1. Prepare the Sauce: Combine soy sauce, mirin, sake, caster sugar, grated ginger, and grated garlic in a small saucepan over medium-high heat. Stir the mixture until it comes to a simmer and the sugar dissolves completely. Reduce the heat to low and let it simmer gently for 7-10 minutes until the sauce reduces and thickens slightly but remains pourable. Remove from heat and set aside to cool; the sauce will thicken more as it cools.
2. Heat the Oil: Pat dry the chicken wings thoroughly with kitchen paper to remove moisture. Pour enough vegetable oil into a wok so it fills about one-third of the way up the sides. Heat the oil until it reaches 160°C (325°F), or test by dipping a wooden spoon handle into the oil and looking for small bubbles forming around it.
3. First Fry: Working in batches, lightly dust the chicken wings all over with cornflour or potato starch. Carefully add the wings to the hot oil and fry for 5-7 minutes, until they turn a light golden color and begin to crisp. Remove the wings using a slotted spoon and place them on a rack over a tray to drain excess oil. Let them rest for 10 minutes to cool slightly.
4. Second Fry: Increase the oil temperature to 180°C (350°F). Once hot, fry the chicken wings again in batches for an additional 5 minutes or until they are deeply golden brown, thoroughly cooked, and extra crispy. Transfer them back to the rack, arranging them with the top side facing up.
5. Glaze and Serve: Using a pastry brush, generously coat each chicken wing with the cooled sauce glaze. Arrange the wings on a serving platter and sprinkle with sesame seeds. Serve immediately for the best texture and flavor.

Notes

• Double frying ensures the chicken wings remain crispy on the outside while juicy on the inside.
• Make sure the chicken wings are completely dry before dusting with starch to achieve maximum crispiness.
• You can prepare the sauce in advance and store it in the fridge; bring it to room temperature before glazing.
• If you don’t have a kitchen thermometer, use the wooden spoon bubble test to gauge oil temperature.
• Traditionally uses Japanese ingredients like mirin and sake for authentic flavor, but you can substitute with dry sherry and a bit of sugar if needed.

Keywords: Nagoya fried chicken wings, Japanese fried chicken, double-fried wings, soy glaze wings, crispy chicken wings, Japanese appetizer