Description
Japanese Nagoya Fried Chicken Wings are crispy, double-fried chicken wings glazed with a rich, savory-sweet sauce made from soy sauce, mirin, sake, and ginger. This authentic recipe features a perfectly crunchy coating achieved by using cornflour and a two-step frying process, finished with a glossy traditional Japanese glaze and a sprinkle of sesame seeds for an irresistible appetizer or snack.
Ingredients
Scale
Chicken Wings
- 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
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: Combine soy sauce, mirin, sake, caster sugar, grated ginger, and grated garlic in a small saucepan over medium-high heat. Stir until the mixture simmers and the sugar dissolves. Reduce heat to low and simmer for 7-10 minutes until the sauce is reduced and thickened but not sticky. Remove from heat and set aside to cool.
- Heat the oil for first fry: Pat the chicken wings dry with kitchen paper. Pour vegetable oil into a wok until it reaches one-third the height of the wok sides. Heat the oil to 160°C (325°F), testing by dipping a wooden spoon handle to check for small bubbles forming around it.
- First frying: Working in batches, dust each chicken wing evenly with cornflour. Carefully add the wings to the oil and fry for 5-7 minutes until they turn light golden. Use a slotted spoon to transfer the wings to a wire rack set over a tray. Let them drain and cool for 10 minutes.
- Heat the oil for second fry: Increase the oil temperature to 180°C (350°F) for the second frying step.
- Second frying: Fry the wings again in batches for another 5 minutes or until they are golden brown and thoroughly cooked inside. Transfer the wings back to the wire rack, placing them top side-up.
- Glaze and serve: Use a pastry brush to coat each chicken wing generously with the cooled sauce glaze. Arrange on a serving platter, sprinkle with sesame seeds, and serve immediately.
Notes
- Drying the chicken wings before coating helps achieve extra crispiness.
- Double frying ensures the wings are crunchy on the outside and tender inside.
- The sauce will thicken further once cooled—do not over-reduce to sticky consistency while cooking.
- Adjust oil temperature carefully to avoid undercooking or burning the wings.
- Serve wings immediately after glazing for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Keywords: Japanese chicken wings, Nagoya fried chicken, double fried chicken, crispy chicken wings, soy glaze chicken wings, Asian appetizer
