Nagoya Style Fried Chicken Wings Recipe

I absolutely love this recipe because it takes me on a culinary adventure with crispy, juicy chicken wings that are perfectly infused with a savory garlic-ginger marinade. The double-frying technique gives them an irresistible crunch, and the sweet-savory glaze with a sprinkle of sesame seeds just takes it to a whole new level of deliciousness!

My Nagoya Style Fried Chicken Wings recipe is an irresistible delight. I adore the way soy sauce, sake, and salty, crispy skin come together in this dish.

Ginger and garlic provide a big, beautiful depth of flavor, and sesame seeds add a nutty finish.

Ingredients

High-protein chicken wings deliver a flavorful taste when fried and achieve a crispy texture to boot.

Soy Sauce: Delivers umami flavor and saltiness, boosting the dish’s depth.

Ginger: Imparts an aromatic warmth and spice and is famed for its digestive health perks.

Garlic: Provides a strong taste and smell and is believed to be very good for the heart.

Sake provides a gentle sweetness, just a wisp of umami, and serves to tenderize the meat when used as a marinade.

Cornstarch: Produces a crisp shell when the wings are fried, contributing crucial crunchiness and textural contrast to the finished dish.

Sugar: Modulating flavors from savory to sweet, sugar has the balance necessary to make numerous dishes taste their best.

Its caramelizing properties cause it to work magic when applied to the cooking process.

Sesame Seeds: Contributes a nutty taste and delightful texture, rich in healthful fats and abundant in essential minerals.

Mirin is a sweet rice wine that enhances the savory taste while adding depth.

Ingredient Quantities

• 1 kg chicken wings
• 1 tablespoon soy sauce
• 1 tablespoon sake
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic
• Salt and pepper to taste
• 1 cup cornstarch
• Vegetable oil for frying
• 2 tablespoons soy sauce
• 2 tablespoons sake
• 2 tablespoons mirin
• 2 tablespoons sugar
• 1 tablespoon sesame seeds
• 1 teaspoon black pepper

Instructions

1. Marinate the Chicken Wings
In a big bowl, mix together 1 tablespoon soy sauce, 1 tablespoon sake, and the grated ginger and garlic. Add the chicken wings and toss well to coat. Cover the bowl and refrigerate for at least 30 minutes.

– Ingredients:
a. 1 tablespoon soy sauce
b. 1 tablespoon sake
c. Grated ginger
d. Grated garlic
e. Chicken wings

– Procedure:

1. Combine the first four ingredients in a bowl.

2. Add the chicken wings.

3. Toss to coat.

4. Cover the bowl and refrigerate.

2. Prepare for Frying
Following marination, take the wings from the fridge and let them return to room temperature. Then, give the wings a good coating of salt and pepper.

3. Coat the Wings
Put the cornstarch in a pulled dish. Sift each wing in the cornstarch, making sure they get a good coating. Be sure to shake off any excess.

4. Heat the Oil
In a deep frying pan or fryer, heat enough vegetable oil to completely submerge the wings, to around 170°C (340°F).

5. First Fry
Cook the wings in batches so the pan doesn’t get too crowded. Each batch should take about 5 minutes, and you’re looking for light golden color when you remove the wings from the pan. Drain the wings on paper towels.

6. Make the Sauce
In a small saucepan, combine 2 tablespoons soy sauce, 2 tablespoons sake, 2 tablespoons mirin, and sugar. Simmer over medium heat until the sugar is dissolved and the sauce thickens slightly. Set it apart.

7. Second Fry
Raise the oil temperature to 190°C (375°F). Put the wings back into the oil and cook them for 2-3 more minutes, or until they achieve a deep golden brown color and crispiness. Take them out and let any excess oil drain off.

8. Coat with Sauce
Move the wings, which have been deep-fried, to an awaiting bowl. Pour the hot sauce over the wings. Toss wings with sauce and serve. For a better texture, let the wings rest before serving.

9. Season
Add sesame seeds and black pepper to the coated wings. Toss again to ensure even distribution.

10. Serve
Serve the wings hot, garnished with extra sesame seeds if desired. Enjoy your Nagoya Style Fried Chicken Wings!

Equipment Needed

1. Large bowl
2. Measuring spoons
3. Grater
4. Deep frying pan or fryer
5. Plate or tray
6. Paper towels
7. Small saucepan
8. Tongs or slotted spoon
9. Pulled dish (shallow dish for coating)
10. Thermometer (for oil temperature)
11. Whisk or stirring spoon

FAQ

• What is the key to crispy Nagoya Style Fried Chicken Wings?The secret to getting those wings crispy is to coat them completely with cornstarch before frying. It’s what gives the wings that nice crunchy texture.
• How long should I marinate the chicken wings?Let the wings soak in the marinade for a minimum of 30 minutes to 1 hour to enable the flavors to permeate the meat.
• Can I use chicken drumettes instead of wings?You can use drumettes, but since they are thicker, the cooking time may be slightly different.
• What can I substitute for sake if I don’t have any?You can use a dry white wine or a bit more mirin as a substitute for sake.
• How do I know when the oil is hot enough for frying?In a pan or deep fryer, heat the oil to about 170-180°C (340-360°F). A small piece of bread should sizzle and brown within 60 seconds.
• What is the purpose of the second soy sauce mixture?The second mixture of soy sauce is used as a glaze after frying to add flavor and shine to the wings.
• Can I bake these wings instead of frying?Baking is indeed possible at 200°C (400°F) for 30-40 minutes; yet, expect a less crispy result than from frying.

Substitutions and Variations

Tamari or coconut aminos can be used in place of soy sauce.
Sake: dry sherry or white wine
Mirin: sweet Marsala wine or a mix of white wine and honey.
Sweeteners: honey or maple syrup
Cornstarch could be:
– potato starch
– rice flour

Pro Tips

1. Dry the Wings Thoroughly Before coating the marinated wings with cornstarch, pat them dry with paper towels. This helps the cornstarch adhere better and results in a crispier coating.

2. Double Fry for Extra Crispiness The double frying method, as outlined in the recipe, is crucial for achieving the perfect crispiness. Make sure to let the wings rest on paper towels after the first fry to help them crisp up before the second fry.

3. Use Fresh Oil For optimal flavor and texture, use fresh vegetable oil when frying. Reused oil can impart undesirable flavors and affect the crispiness of the wings.

4. Simmer the Sauce Longer for Richness When making the sauce, let it simmer a bit longer beyond just dissolving the sugar to thicken it, which will enhance the flavor and help it cling better to the wings.

5. Rest After Coating with Sauce After tossing the wings in the sauce, allow them to rest for a few minutes. This brief resting period helps the sauce set on the wings, enhancing both flavor and texture.