Description

Game day, movie night, or just because—you don’t need a reason to treat yourself to these wings. Inspired by Nagoya’s famous Tebasaki, these beauties are all about that shatter-crisp skin, juicy meat, and a glossy, sweet-savory glaze that clings like velvet. Whether you fry, bake, or air-fry, they’ll have everyone reaching for seconds (and thirds). Grab your napkins and get ready for wing perfection!

Ingredients

Scale

1 lb (450g) chicken wings, split into flats & drumettes
Salt & pepper, to taste
½ cup cornstarch or potato starch
Oil for frying OR cooking spray

For the Glaze

2 tbsp soy sauce (or tamari for GF)
2 tbsp mirin (or white wine + ½ tsp sugar)
1 tbsp sake (or extra mirin)
1 tbsp sugar
1 clove garlic, grated
1 tsp fresh ginger, grated

Optional Garnishes
Sesame seeds, green onions, chili flakes

Instructions

Prep Wings: Pat wings very dry with paper towels. Season with salt & pepper.
Coat: Lightly toss wings in starch until dusted evenly. Shake off excess.
Cook Your Way:
- Deep Fry: 350°F oil, fry in batches 8–10 min until golden & crisp.
- Air Fry: 400°F, cook 20–25 min, flip halfway.
- Bake: 425°F, wire rack on baking sheet, bake 30–35 min, flipping once.
Make Glaze: In a small saucepan, simmer glaze ingredients 2–3 min until slightly thickened.
Toss & Finish: Coat hot wings with glaze, garnish, and serve immediately.

Notes

Extra Crispy Hack: Coat wings and chill on a rack in the fridge for up to 4 hrs before cooking.
Flavor Boosts: Try honey sriracha, citrus zest, or a garlicky double punch.
Batch-Friendly: Easily double or triple—just don’t crowd your cooking pan!