Japanese Nagoya Fried Chicken Wings Recipe

Introduction

Japanese Nagoya fried chicken wings are a deliciously crispy and flavorful treat, coated in a savory-sweet glaze with a hint of ginger and garlic. These wings make a perfect appetizer or snack for any occasion, delivering authentic Japanese taste right at home.

Ingredients

• 1kg chicken wings
• Vegetable oil, for deep frying
• 1/4 cup cornflour (cornstarch) or potato starch
• Sesame seeds, to sprinkle
• Sauce:
• 1/2 cup Japanese soy sauce
• 1/3 cup mirin
• 1/3 cup sake
• 2 tbsp caster sugar
• 1 tbsp finely grated fresh ginger
• 2 garlic cloves, finely grated

Instructions

1. Step 1: For the sauce, combine all the sauce ingredients in a small saucepan over medium-high heat. Cook, stirring, until it comes to a simmer and the sugar dissolves. Reduce the heat to low and simmer for 7–10 minutes until the sauce thickens slightly but is not sticky. Set aside to cool.
2. Step 2: Pat the chicken wings dry with kitchen paper. Pour vegetable oil into a wok to fill about one-third of the way up the side. Heat the oil to 160°C/325°F or until small bubbles form around a wooden spoon handle dipped into the oil.
3. Step 3: In batches, dust the wings evenly with the cornflour or potato starch. Carefully add them to the oil and fry for 5–7 minutes until they turn light golden. Remove with a slotted spoon and place on a rack over a tray to drain and cool for 10 minutes.
4. Step 4: Increase the oil temperature to 180°C/350°F. Fry the wings again in batches for 5 minutes until golden and cooked through. Transfer to the rack with the top side up.
5. Step 5: Use a pastry brush to coat each wing generously with the cooled sauce glaze. Arrange on a platter, sprinkle with sesame seeds, and serve immediately.

Tips & Variations

• For extra crispiness, ensure the wings are thoroughly dry before dusting with starch.
• Use potato starch for a lighter, crunchier coating if preferred.
• Adjust the garlic and ginger in the sauce to personal taste for a milder or more intense flavor.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 2 days. Reheat gently in a hot oven or air fryer to help maintain their crispiness. Avoid microwaving, as it can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sauce ahead of time?

Yes, the sauce can be made a day ahead and stored in the refrigerator. Reheat gently before glazing the wings.

What should I use if I don’t have mirin?

You can substitute mirin with a mixture of dry sherry or white wine and a small amount of sugar to mimic the sweetness and acidity.

Japanese Nagoya Fried Chicken Wings Recipe

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Japanese Nagoya Fried Chicken Wings are crispy, double-fried chicken wings glazed with a sweet and savory sauce made from soy sauce, mirin, sake, and ginger. This traditional recipe achieves a perfectly crunchy texture with a rich umami flavor, finished with a sprinkle of sesame seeds for an authentic taste experience.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Chicken Wings

• 1kg chicken wings
• vegetable oil, for deep frying
• 1/4 cup cornflour (cornstarch) or potato starch
• sesame seeds, to sprinkle

Sauce

• 1/2 cup Japanese soy sauce
• 1/3 cup mirin
• 1/3 cup sake
• 2 tbsp caster sugar
• 1 tbsp finely grated fresh ginger
• 2 garlic cloves, finely grated

Instructions

1. Prepare the Sauce: In a small saucepan over medium-high heat, combine soy sauce, mirin, sake, caster sugar, grated ginger, and grated garlic. Stir the mixture until it comes to a simmer and the sugar dissolves. Reduce heat to low and simmer gently for 7-10 minutes until the sauce thickens but isn’t sticky. Remove from heat and let it cool; it will continue to thicken as it cools.
2. Prepare the Oil: Pat the chicken wings dry thoroughly with kitchen paper to ensure crispiness. Pour vegetable oil into a wok or deep frying pan to reach one-third of the side height. Heat the oil to 160°C (325°F). Test by dipping a wooden spoon handle into the oil; it should create small bubbles indicating the correct temperature.
3. First Fry: Work in batches to avoid overcrowding. Lightly dust the chicken wings with cornflour or potato starch to coat them evenly. Carefully add the wings to the oil and fry for 5-7 minutes until they become light golden. Remove the wings with a slotted spoon and place them on a rack over a tray to drain excess oil. Let them rest for 10 minutes to cool slightly.
4. Second Fry: Increase the oil temperature to 180°C (350°F). Fry the chicken wings again, in batches, for another 5 minutes or until they turn golden brown and are cooked through. Transfer the wings back to the rack, placing them top side up.
5. Glaze and Serve: Using a pastry brush, coat each chicken wing generously with the prepared sauce glaze. Arrange the glazed wings on a serving platter and sprinkle with sesame seeds. Serve immediately for the best flavor and crispness.

Notes

• Double frying creates a crispier texture by cooking the wings at a lower temperature first, then at a higher temperature for browning.
• Ensure the wings are thoroughly dried before coating with cornflour to prevent oil splatter and achieve better crispiness.
• If you prefer a spicier flavor, add a pinch of chili flakes to the sauce while simmering.
• The sauce thickens as it cools, so avoid over-reducing it on the stove to prevent it from becoming too sticky.
• Use a wire rack for draining to avoid sogginess and let excess oil drip off the wings.

Keywords: Japanese fried chicken wings, Nagoya chicken wings, crispy chicken wings, double fried chicken, Asian appetizer, soy sauce glaze, deep-fried wings