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    How To Make Tebasaki (Japanese-Style Chicken Wings)-Japanese Taste

    How To Make Tebasaki (Japanese-Style Chicken Wings)

    by Mana Sobral

    Appetizer Chicken Easy Popular Izakaya Party Food Kid-friendly

    Let's dive into the world of Tebasaki, those irresistible Japanese chicken wings everyone's raving about! Tebasaki is all about achieving the perfect crispy texture and smothering those wings in a mouthwatering sauce. This flavor explosion originated in Nagoya, Aichi Prefecture, Japan, and has gained a devoted following. People enjoy Tebasaki as a delectable appetizer or snack.

    The name "Tebasaki" literally means "chicken wings" in Japanese, and these delectable treats have been delighting taste buds since the 1940s. It all started at a local Nagoya eatery called "Rikyu," and we're thankful it did. Since then, Tebasaki has taken flight (pun intended), spreading from Nagoya to Japanese restaurants around the world.

    Now, let's explore how Tebasaki is made. It begins with chicken wings, of course, which are divided into drumettes and wingettes. After a touch of salt and pepper, they're coated in a mix of flour and starch (potato or cornstarch) for that extra crunch, followed by a deep-fry until they're golden brown and wonderfully crispy. The key is to keep the meat tender inside while giving the wings a satisfying crunch on the outside. (And by the way, we'll introduce alternative, less deep-fried Tebasaki recipes in this recipe!)

    Then there's the sauce, the heart and soul of Tebasaki. You can craft your own sauce with ingredients like soy sauce, sake, sugar, garlic, and red pepper for a spicy kick. This sauce dances between sweet, savory, and spicy, making each bite a flavor-packed experience. Some places even offer different spice levels, catering to your personal preference. Garlic enthusiasts will relish the garlic-infused versions.

    When it's time to savor Tebasaki, they pair perfectly with a bowl of rice and some pickled veggies or cold beers for those who enjoy it. It's a match made in food heaven.

    In a nutshell, Tebasaki Japanese chicken wings are all about that ideal blend of crispy, saucy, sweet, and savory goodness. Whether you're a spice enthusiast or simply love finger food, Tebasaki is a must-try for anyone serious about delicious cuisine.

    Overview

    Prep time: 15 mins

    Cook time: 15 mins

    Total time: 30 mins

    Total servings: 4

    Difficulty: Easy

    Ingredients
    • 2 lbs Chicken Wings
    • 2 Tbsp Cornstarch
    • ¼ tsp Salt
    • Black Pepper to taste
    • 10g Grated Garlic (for the sauce)
    • 10g Grated Ginger (for the sauce)
    • 75ml Soy Sauce (for the sauce)
    • 1 Tbsp Mirin (for the sauce)
    • 2 tsp White Sugar (for the sauce)
    • ⅛ tsp Sesame Oil (for the sauce)

    Expert's Tip

    King Deluxe Sharpening Stone Medium Grit nº 1000

    Maintain the sharpness of your knife with the King Deluxe Sharpening Stone Medium Grit No. 1000. Ensure your knife is properly sharpened using this high-quality sharpener to keep it both sharp and pristine.

    Instructions

    Tebasaki ingredients knife and knife sharpener
    1) Gathering the Ingredients and Recipe Preparations

    Gather the ingredients together. Sharpen your knife with a knife sharpener before cutting the meat.

    Separating the chicken tip from the chicken wing cutting the chicken wing in half chicken wing separated into 3 parts chicken wings and chicken tips, separated
    2) Preparing the Chicken Wings

    To prepare the chicken wings, use your fingers to locate the joints on the surface of the wing. Once you've found the joint, position your knife there and cut through to remove the wing tip. Similarly, use your fingers to sense the surface of the meat, locate the joint, place your knife there, and cut to separate the chicken wing drum.

    Tip: Save the leftover chicken tips to make chicken broth!

    Seasoning the chicken wings with salt and black pepper Tossing to evenly season the wings Adding cornstarch to the wings Tossing to coat the wings in cornstarch Seasoned and coated wings
    3) Seasoning the Chicken Wings

    Season the chicken wings by adding salt and black pepper, ensuring they are thoroughly mixed. Then, incorporate the cornstarch into the mixture, and toss everything to combine.

    Cooking the chicken wings, skin side down Covering the chicken wings with a lid Flipped over chicken wings, golden brown Finished cooked wings
    4) Pan-frying the Chicken Wings

    In a medium-sized pan, pour in some oil and arrange the chicken wings with the skin-side down. Cook them over medium heat, covering the pan with a lid, for 5 minutes. Using tongs, flip the wings and continue to cook for an additional 5 minutes with the lid on. Then, reduce the heat to low and allow them to cook for an additional 10 minutes.

    Tip: If you have access to an air fryer or an oven with an integrated air fryer function, that would be an excellent alternative. Simply follow the recommended temperature and cooking time guidelines for your machine.

    Grating ginger and garlic Grated ginger and garlic Pouring soy sauce into a pan, along with the ginger and garlic Adding white sugar and mirin Mixing everything together Adding sesame oil at the end
    5) Making the Sauce

    Grate ginger and garlic using a grater.

    Add the grated ginger and garlic into the large pan. Mix in soy sauce, sugar, and mirin, ensuring thorough blending. Over medium heat, simmer the sauce until bubbles start to form. 

    Tip: For added aroma, add in a splash of sesame oil.

    Adding the wings to the sauce Tossing the wings in the sauce Adding grounded sesame seeds
    6) Coating the Chicken Wings in the Sauce

    Gently toss the chicken wings, ensuring they absorb all the sauce.

    Once you've turned off the heat, consider adding some sesame seeds and an extra dash of black pepper or red pepper for an added burst of flavor and a bit of extra kick.

    Finished tebasaki chicken wings
    7) Serving the Wings

    Serve & enjoy! Watch how fast these wings will disappear!

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