Nagoya Style Fried Chicken Wings
Crispy and succulent chicken wings tossed in a sweet-savory sauce, perfect for gatherings and cozy dinners.
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.
Notes
For baking, cook wings at 425ºF (220ºC) for 40-45 minutes. Add chili flakes for heat. Store leftovers in an airtight container for up to 3 days or freeze non-sauced wings for 2-3 months.