Nagoya-Style Chicken Wings

https://www.youtube.com/watch?v=sPFW7YTB3SA

Growing up in Nagoya, Japan, chicken wings were always tebasaki to me—crispy, sweet-savory wings you’ll find on almost every izakaya menu.

Now that I live in the U.S., I enjoy chicken wings in many different ways, with all kinds of sauces—or sometimes no sauce at all. But every once in a while, I get a craving for the comforting flavors of home.

If you’ve ever been to Nagoya and tried the famous wings from Furaibo or Yama-chan, I hope this recipe brings back a little taste of Nagoya. And if tebasaki is new to you, I hope it introduces a delicious new way to enjoy chicken wings.

Ingredients

• 2½ lb (1.1 kg) chicken wings, drumettes and flats

• 1 Tablespoon rice flour

• 1 Tablespoon aluminum-free baking powder

• 1 Tablespoon neutral oil

• A pinch of kosher salt and black pepper

  
  

For the Sauce

• 4 Tablespoons soy sauce

• 3 Tablespoons sugar

• 2 Tablespoons mirin

• 2 Tablespoons sake

• white pepper, roasted sesame seeds for garnish

Instructions

1. Add all the sauce ingredients to a small pot. Bring to a boil and cook for 1 minute. Transfer to a bowl and set aside.

2. In a small bowl, mix: 1 Tbsp rice flour1 and 1 Tbsp aluminum-free baking powder.

   Also prepare 1 Tbsp neutral oil.

3. Set the oven rack in the center and preheat to 425°F (220°C).

4. Pat 2½ lb chicken wings dry. If the drumettes and flats are not separated, separate them.

5. Place the wings in a large bowl. Sprinkle with a pinch of kosher salt and black pepper, then toss to coat evenly.

6. Add the rice flour mixture and toss until evenly coated.

7. Drizzle in the neutral oil and toss again. Let sit for 5 minutes.

8. Line a baking sheet with aluminum foil. Place a wire rack on top and spray or brush with oil to prevent sticking. Arrange the wings on the rack, leaving space between each piece.

9. Bake for 25 minutes, flip, then bake for another 20 minutes, until golden brown and crispy.

10. Toss the hot, crispy wings in the sauce until well coated.

11. Drizzle with extra sauce to finish. Sprinkle with white pepper or/and sesame seeds to your liking. Enjoy!