Japanese Tebasaki Deep-Fried Chicken Wings
Crispy Japanese-style chicken wings with a sweet-savory glaze. Wings are scored, shallow-fried in two stages for textural contrast, then glazed with a sake-mirin sauce and topped with sesame seeds. The two-temperature fry technique creates tender meat inside and a crackling exterior.
Ingredients
- 8 chicken wings, scored
- ¼ cup flour
- 2 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon sake
- 2 tablespoon mirin
- ½ teaspoon garlic powder
- salt, to taste(optional)
- pepper, to taste(optional)
- 1 tablespoon white sesame seedsblack sesame seeds1:1garnish
no flavor change
- vegetable oil, for frying
Instructions
- 1
Score each chicken wing with a cut along the bone.
- 2
Lightly coat the wings with flour.
- 3
Shallow fry the wings in vegetable oil over low heat until light brown.
- 4
Remove wings, increase heat, and fry again until crispy. Transfer to paper towel.
- 5
Heat sake, mirin, soy sauce, sugar, and garlic powder together in a microwave or pot.
- 6
Coat wings with the warm sauce.
- 7
Season with salt and pepper, then coat with white sesame seeds.
Tips
Two-stage frying at different temperatures ensures tender interior and crispy exterior—do not skip the heat increase.
Score the bone carefully to help the wing cook evenly and absorb flavor.
Serve immediately after coating with sesame seeds while glaze is still warm.
Good to Know
Refrigerate in an airtight container up to 3 days. Reheat in a 350F oven for 5 minutes to restore crispness.
Score and flour wings up to 4 hours ahead. Prepare sauce components in advance; heat just before serving.
Serve hot as an appetizer or side. Pairs with steamed rice, pickled vegetables, or beer.
Common Mistakes
Skip the second high-heat frying stage to avoid soggy, greasy wings instead of crispy.
Coat wings with sauce too early to prevent sesame seeds from sliding off.
Overcrowd the pan to avoid uneven cooking and steam buildup.
Substitutions
no flavor change