Japanese Nagoya Fried Chicken Wings Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
