Dinner

Japanese Nagoya Fried Chicken Wings Recipe

Name: Japanese Nagoya Fried Chicken Wings Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 1 kg chicken wings; vegetable oil, for deep frying (enough to come one-third up the side of a wok); 1/4 cup cornflour (cornstarch) or potato starch; sesame seeds, to sprinkle; 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

BySimon Carel February 26, 2026February 26, 2026

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Introduction

Japanese Nagoya Fried Chicken Wings are crispy, flavorful, and coated in a savory-sweet glaze that’s simply irresistible. This dish brings a delicious twist to classic fried wings with a rich sauce made from soy, mirin, and ginger. Perfect as a snack or appetizer for any occasion.

The image shows a metal wire rack with nine crispy fried chicken wings arranged on it. Each wing is covered with a shiny, reddish-brown sauce and sprinkled with white sesame seeds. The chicken skin looks crunchy and golden-brown beneath the sauce, which glistens under the light. In the top left corner, there is a white bowl partly visible holding more sauce with a chicken wing piece dipped inside. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: For the sauce, combine all the sauce ingredients in a small saucepan over medium-high heat. Cook, stirring, until the mixture comes to a simmer and the sugar has dissolved. Reduce heat to low and simmer for 7-10 minutes until the sauce is reduced and thickened but not sticky. Set aside to cool, as it will thicken further.
Step 2: Pat the chicken wings dry with kitchen paper. Pour enough vegetable oil into a wok to fill one-third of its depth. Heat the oil to 160°C (325°F), or until a wooden spoon handle dipped into the oil forms small bubbles.
Step 3: Working in batches, dust the chicken wings evenly with cornflour. Carefully add them to the oil and cook for 5-7 minutes until the wings turn light golden. Use a slotted spoon to transfer the wings to a rack set over a tray. Let them drain and cool for 10 minutes.
Step 4: Increase the oil temperature to 180°C (350°F). Fry the wings again in batches for about 5 minutes until they are golden and cooked through. Transfer them back to the rack, placing them top side up.
Step 5: Use a pastry brush to coat each wing with the prepared glaze. Arrange on a platter, sprinkle with sesame seeds, and serve immediately for best flavor and texture.

Tips & Variations

For extra crispiness, make sure the chicken wings are completely dry before dusting with cornflour.
You can substitute sake with dry white wine if unavailable.
Add a pinch of chili flakes to the sauce for a spicy kick.
If you prefer, use potato starch instead of cornflour for a lighter coating.

Storage

Store leftover chicken wings in an airtight container in the refrigerator for up to 2 days. Reheat in an oven at 180°C (350°F) for about 10 minutes to restore crispiness. Avoid microwaving, as it can make the coating soggy.

How to Serve

A dark green plate holds a heap of fried chicken wings coated in a shiny, reddish-orange sauce. The wings have a crunchy texture with some darker fried spots visible. White sesame seeds are sprinkled evenly over the top of the wings, adding a light contrast against the sauce. The plate is placed on a dark textured surface with a small black bowl filled with pale sesame seeds nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken wings for this recipe?

Yes, you can use frozen wings, but be sure to thaw them completely and pat dry before frying to ensure they crisp up properly.

Is it necessary to double-fry the wings?

Double frying helps achieve a crispy exterior while keeping the inside juicy. The first fry cooks the chicken, and the second fry crisps the coating, making the wings more delicious.