Tebasaki Wings (adapted from Cooking With Dog's recipe)
Updated: Jun 4, 2018
I am so in love and addicted to these delicious, tangy, crispy chicken wings!
For someone who pretty much learnt how to cook through books and various online sources, I've also gleaned a fair bit of my education from YouTube watching other people prepare dishes and one of my long-time favourites is the channel Cooking With Dog. I mean, how quirky is it to have a dog narrating in heavily-accented English whilst the cook herself instructs in Japanese?! Unfortunately, Francis the cute poodle in the video passed away a couple of years ago so Chef is all alone in her kitchen now. :(
Whilst everyone is still going crazy over Korean Fried Chicken, this in fact is the real deal for me. What makes the chicken exceptionally crispy yet not oily is that it's patted dry and coated with seasonings, then patted dry and coated with potato starch, half submerged in oil and fried to a crisp, then tossed in the delicious teriyaki glaze.
I was in Nagoya quite recently and had the opportunity to try these delicious Tebasaki Wings and was wondering how they were made. So I googled for Cooking With Dog's online instructional video and decided to test it out and IT SERIOUSLY IS THE REAL DEAL. Don't believe me? Give it a go today!
Dash of salt
1 tbsp sake/cooking wine
1 tbsp grated ginger
2 tbsp potato starch
2 tbsp Japanese soya sauce
2 tbsp mirin
2 tbsp sake/cooking wine
2 tsp sugar
1 tbsp grated ginger
1 tbsp minced garlic
1/2 tsp apple cider vinegar
Shichimi chilli powder
Chopped spring onions
Sesame seeds (optional)
Wash the winglets and pat dry with paper towels. Sprinkle the salt over the winglets, add the sake and grated ginger and leave to marinade for half an hour in the fridge.
In the meantime, prepare the glaze. In a small pot, add in all of the ingredients except for the vinegar.
Over low heat, stir in the sugar till it all dissolves. Remove and pour the glaze into a bowl. Stir in the apple cider vinegar and leave to cool..
Remove the winglets from the fridge and pat dry once again on towels.
Add the potato starch to a ziplock bag. Pour the winglets into the bag, seal and shake to evenly coat.
In a flat frying pan (yes, not a wok), add about 300ml of vegetable oil. Shake off the excess flour from the winglets, place them flat in the frying pan in the cold oil.
Turn on to high heat and allow the oil to heat up. The winglets will start to cook in the oil as it heats up.
Once the sides start to turn brown (about 4-5 minutes after the oil heats up), turn the wings over. Lower the heat to medium and continue to let it fry till golden brown.
When the wings are done, remove from the frying pan with tongs and place on paper towels to soak up the excess oil.
Once this is done, toss the wings in the prepared glaze. You may use a brush to evenly distribute the glaze all over the wings.
Place the wings on a plate, sprinkle with the Sansho pepper, Shichimi spicy powder and chopped spring onions. The original video calls for sesame seeds but alas I was out of it. Nevertheless it tastes just as good!
Enjoy your chicken wings!