Saucy & Crispy Nagoya-style Wings
Featured Recipe, Jul 29 2013Fried not just once but twice! Can't wait to try this beautifully photographed and described recipe - it looks amazing!
Whatever the occasion, this is the recipe you can't go wrong, a total crowd-pleaser! By deep-frying the chicken twice the chicken will get really crispy. Nagoya is well known for this unique wing recipe. You can easily adjust the level of spiciness by adding or omitting ground white peppers.
- Chicken wings and drumettes (2lb (About 1kg))
- Sake (rice wine) (1tbsp)
- Salt (1 pinch)
- Potato starch
- Vegetable oil
- Ground white peppers (optional)
- Toasted sesame seeds
- * Sauce for the wings *
- Soy sauce (120ml)
- Mirin (120ml)
- Sugar (4tbsp)
- Ground garic (2 cloves)
With a sharp curbing knife, score chicken wings and drumettes along the bones. Transfer them to a large bowl and rub in Sake and salt. Refrigerate for 15 mins or so.
While vegetable oil is heating in a pan, dust the chicken with potato starch. When the oil is heated to desired temperature cook the chicken until it's 80% cooked and pull them out onto a paper lined plate to drain and rest. (don't worry the chicken will be fully cooked in a later step.)
In a small pan, heat the sauce mixture until sugar is completely dissolved, set aside.
Heat the oil again and this time cook the chicken all the way through. When done dunk the chicken in the sauce to coat.
Remove chicken from the sauce and sprinkle toasted sesame seeds and white pepper. Serve while they are hot!
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.