Japanese Nagoya Fried Chicken Wings Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
