Margarita's International Recipes



Nagoya-Style Fried Chicken Wings


This is an air fryer optional recipe.

Nagoya Tebasaki were apparently invented by the owner of the Furaibo restaurant in Nagoya, a large city in central Japan, and quickly became popular. Furaibo became a chain restaurant with franchises as far away as Los Angeles, and it inspired other tebasaki chains to open up, each serving their own variation of the wings. They've also become popular with home cooks, and I was able to find scores of recipes out there, most having the same core ingredients in different proportions. I combined several into my own recipe, and I was very pleased with the results of the glace. It was neither too sweet nor too salty, but it was positively delicious.

I made my wings in the air fryer and, following the recommendations of a couple of recipes, first dipped them in potato starch. I think that might be necessary if deep frying them, but I think that they actually took away from the crispiness of the skin that the air fryer produces. If I make them again, I would try them without the starch - though it may make it harder for them to absorb the glace in that case. You can try a batch with the starch and one without it and see for yourself what works best.

The recipe below is enough for 3 lbs of wings. You might want to half it if you don't need that many wings. You can use either full wings or cut into parts middles and drumettes.


Nagoya-Style Fried Chicken Wings


  • 1/2" ginger root, peeled and thinly sliced
  • 2 garlic cloves, crushed
  • 1/2 cup sake
  • 1/2 cup mirin
  • 1/3 cup soy sauce
  • 1/4 cup sugar
  • salt to taste
  • 3 lbs chicken wings
  • pepper to taste
  • potato starch (optional)
  • vegetable oil (if deep frying)
  • 1/4 cup toasted sesame seeds


For the sauce

Place the ginger, garlic, sake, mirin, soy sauce, sugar and sauce in a small saucepan and bring it to a brisk boil over medium heat. Cook for a couple of minutes until it thickens slightly and remove from heat. Transfer to a mixing bowl and set aside.

Dry the chicken wings with a paper towel and then add salt and pepper to taste. If deep frying, coat lightly with potato starch.

If air frying

Working in batches, place chicken wings in the air fryer basket and air fry for 12 minutes at 320°F. Turn and repeat. Remove from the basket and repeat with the rest of the batches.

Return your first batch of wings to the air fryer and fry for 6 minutes at 360°F. Repeat with the rest of the batches.v As you finish each batch dip in sauce (see below).

If deep frying

Heat 2" vegetable oil in a medium pan over medium heat until it reaches 350°F. Working in batches, fry chicken wings for 8 minutes and set aside. Increase heat until oil reaches 375°gF and return wings to the oil, in batches, for a couple of minutes, until they become golden brown.

Dip in sauce

Immediately after cooking each batch of wings, dip into the sauce. Coat well and remove, to prevent the wings from becoming soggy. Sprinkle with sesame seeds and serve.

Adapted from several recipes.

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