Nagoya Style Fried Chicken Wings: A Comforting Seasonal Delight
Introduction
If the weather is starting to cool and your craving for something truly scrumptious rockets to the top of your list, let me introduce you to the mouthwatering world of Nagoya Style Fried Chicken Wings! With their crispy, golden-brown exterior and succulent interior, these wings are tossed in a sweet-savory sauce that packs a punch of flavor. The beauty of this dish lies not only in its satisfying taste but also in the ease of preparation, perfect for all you home cooks out there who adore crafting comforting meals from scratch.
Picture yourself gathering around the dinner table with loved ones, the aroma of fried chicken wafting through your home, and smiles all around as everyone digs into this delightful dish. Using a few simple ingredients like chicken wings, soy sauce, mirin, and ginger, you’ll create a culinary experience that transcends borders and warms the heart. Trust me, once you try these wings, they will become a cherished addition to your seasonal recipes!
Ingredients & Equipment
Before we jump into cooking, let’s make sure you have everything you need. Here’s the shopping list for Nagoya Style Fried Chicken Wings along with the necessary equipment.
Ingredients:
- 1 lb chicken wings (flats/drumettes)
- ¼ cup potato starch or cornstarch
- 3 cups neutral oil (for deep-frying)
- Toasted white sesame seeds (for garnish)
- 1 cup mirin
- ½ cup soy sauce
- 3 Tbsp sake
- ⅓ cup sugar
- ¼ tsp Diamond Crystal kosher salt
- 1 knob ginger (½ inch, 1.3 cm; sliced)
- 2 cloves garlic (crushed or minced)
Notes and Tips:
- Potato Starch vs. Cornstarch: Potato starch is preferred for a crispier texture, but cornstarch works well too.
- Neutral Oil: Canola oil, vegetable oil, or peanut oil are excellent choices for frying.
Equipment:
- A heavy-bottomed pot or deep fryer
- Thermometer (for monitoring oil temperature)
- Wire rack or paper towels (for draining oil)
- Small saucepan (to make the sauce)
- Mason jar (for storing leftover sauce)
Step-by-Step Instructions
It’s time to bring the kitchen to life! Follow these steps for perfect Nagoya Style Fried Chicken Wings.
Make the Sauce:
In a small saucepan, combine the mirin, soy sauce, sake, sugar, kosher salt, ginger, and garlic. Heat on medium-high until it reaches a boil. Once boiling, reduce the heat and let it simmer for about 15–20 minutes, allowing the sauce to reduce and thicken to something that resembles heavenly syrup. You can store this in a mason jar in the refrigerator for up to a month.Prepare the Wings:
Cut the chicken wings at the joint to separate the flats and drumettes. This helps them cook evenly and look beautifully presented. Pat them dry with paper towels – this is crucial for achieving that desirable crispy skin.Dredge the Wings:
In a bowl, dredge the chicken wings in potato starch or cornstarch, making sure to shake off any excess. This step is essential for creating that crunchy exterior.First Frying – The Cooking Stage:
Heat your neutral oil in a heavy-bottomed pot to 320ºF (160ºC) over medium heat. Carefully add the wings to the oil and fry them until they are about 80% cooked, which should take roughly 8–10 minutes. Once done, drain off the excess oil using a wire rack or paper towels for about 3–5 minutes.Second Frying – The Crisp-Up:
Increase the temperature of the oil to 350ºF (180ºC). Fry the wings again for about 3–5 minutes until they’ve reached that perfect crispy, golden-brown state. The second fry is what makes these wings so addictively good!Coat the Wings:
Using tongs, gently coat your fried wings with the thickened sauce, or you can serve them on a plate and drizzle the sauce on top. Either way works beautifully! Finish with a sprinkle of toasted white sesame seeds for a lovely crunch and garnish.Serve Immediately:
Enjoy your Nagoya Style Fried Chicken Wings while they’re hot and fresh, perfect alongside your favorite rice or steamed vegetables.
Tips and Variations:
- For a lighter option, you could bake the wings in the oven at 425ºF (220ºC) for about 40-45 minutes instead of frying. Just remember to turn them halfway through for even cooking!
- Feel free to add a bit of heat to your sauce by incorporating some chili flakes or fresh chili, giving your wings an exciting twist!
Storage, Freezing & Make-Ahead Tips
Should you find yourself with leftovers (though they may be hard to resist), here’s how to store and reheat your Nagoya Style Fried Chicken Wings:
- Storing Leftovers: Place the wings in an airtight container and store them in the refrigerator for up to 3 days. For the best taste, enjoy them fresh, but they still make a tasty leftover snack!
- Freezing: If you plan to save some for later, freeze your wings (non-sauced) in a single layer on a baking tray, then transfer them into a freezer-safe bag once frozen solid. They will last for about 2-3 months.
- Reheating: To bring back the crispiness, reheat your wings in the oven at 350ºF (180ºC) for about 15-20 minutes, flipping them halfway through.
How to Use / Serve This Dish
Nagoya Style Fried Chicken Wings can shine on their own or be part of a larger spread. They pair wonderfully with a refreshing green salad to balance the richness, or with traditional Japanese sides like steamed rice and pickled vegetables. You could also serve them as part of a casual party platter with assorted dipping sauces; think spicy mayo or tangy ponzu!
For added flair, consider pairing your wings with a light, crisp beer or a fruity seltzer to complement the flavors. Or, create a cozy curry night by adding these wings to a rich curry sauce – it’s a unique collaboration worth trying!
FAQ Section
Q: Can I use chicken thighs instead of wings?
A: Absolutely! Chicken thighs will take a bit longer to cook but will provide a juicier bite. Just adjust the cooking time accordingly.
Q: How long does the sauce last?
A: Store the sauce in a mason jar in the refrigerator for up to a month. It’s perfect for glazing other meats or even as a dipping sauce!
Q: What if I don’t have mirin?
A: If you can’t find mirin, you can use a mix of sake and sugar or substitute it with a sweet rice vinegar for a similar flavor profile.
Q: Can I make this gluten-free?
A: Yes! Swap out regular soy sauce with gluten-free soy sauce or tamari, and ensure your sake is gluten-free.
Final Thoughts / Encouragement
There’s something incredibly comforting about the act of cooking and sharing a meal with loved ones, especially when it’s a dish as delightful as Nagoya Style Fried Chicken Wings. Whether it’s a cozy fall evening or a summer gathering, these wings provide warmth and joy to the dining table.
So roll up your sleeves, grab your apron, and let the sizzle of fried chicken wings fill your kitchen with irresistible aromas. I can’t wait for you to try this recipe. Share it with friends, savor it with family, and remember to enjoy every delicious bite. Happy cooking!
Nagoya Style Fried Chicken Wings
Ingredients
Chiken Wings
- 1 lb chicken wings (flats/drumettes) Cut at the joint for even cooking.
- ¼ cup potato starch or cornstarch Potato starch is preferred for crispiness.
- 3 cups neutral oil For deep-frying; canola, vegetable, or peanut oil recommended.
- Toasted white sesame seeds for garnish
Sauce Ingredients
- 1 cup mirin
- ½ cup soy sauce
- 3 Tbsp sake
- ⅓ cup sugar
- ¼ tsp Diamond Crystal kosher salt
- 1 knob ginger (½ inch) Sliced.
- 2 cloves garlic Crushed or minced.
Instructions
Make the Sauce
- In a small saucepan, combine mirin, soy sauce, sake, sugar, kosher salt, ginger, and garlic. Heat on medium-high until boiling, then reduce heat and simmer for 15-20 minutes until reduced and thickened.
- Store the sauce in a mason jar in the refrigerator for up to a month.
Prepare the Wings
- Cut the chicken wings at the joint to separate flats and drumettes.
- Pat them dry with paper towels to help achieve crispy skin.
Dredge the Wings
- In a bowl, dredge the wings in potato starch or cornstarch, shaking off any excess.
First Frying
- Heat neutral oil in a heavy-bottomed pot to 320ºF (160ºC). Fry the wings for about 8-10 minutes until 80% cooked and then drain on a wire rack or paper towels.
Second Frying
- Increase oil temperature to 350ºF (180ºC) and fry the wings again for 3-5 minutes until crispy and golden-brown.
Coat the Wings
- Using tongs, coat the fried wings with the thickened sauce or drizzle sauce on top before serving. Garnish with toasted sesame seeds.
Serve Immediately
- Enjoy while hot and fresh, paired with rice or steamed vegetables.
