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Japanese Nagoya Fried Chicken Wings

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Double-cooked fried chicken wings are twice as nice, in my opinion! These Japanese-style Nagoya wings are all crunch, with a delightfully light glaze that keeps things crispy and joyous.

WATCH THIS RECIPE

JAPANESE NAGOYA FRIED CHICKEN WINGS

PREP TIME

10 minutes
COOK TIME

25 minutes
SERVES

4 as a snack
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

Steps
Step 1

For the sauce, combine all the ingredients in a small saucepan over medium-high heat. Cook, stirring, until mixture comes to a simmer and sugar has dissolved. Reduce heat to low. Simmer for 7-10 mins or until reduced and thickened (but not sticky). The mixture will continue to thicken as it cools. Set aside to cool. 

Step 2

Pat dry the chicken pieces with kitchen paper. Pour enough oil to come one-third of the way up the side of a wok. Heat until the oil reaches 160°C/325°F or when a wooden spoon handle dipped into the oil forms small bubbles.

Step 3

Working in batches, dust the wings in the cornflour and carefully add to the oil. Cook for 5-7 minutes or until the chicken is light golden. Use a slotted spoon to transfer to a rack placed over a tray. Set aside for 10 minute to drain and cool slightly.

Step 4

Reheat the oil to 180°C/350°F. Again, working in batches, cook the chicken for a further 5 minutes or until golden and cooked through. Transfer to the rack, top side-up.

Step 5

Use a pastry brush to brush each chicken wing with the glaze. Transfer to a platter. Sprinkle with sesame seeds and serve.

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Jem
August 22, 2022

Delicious and easy preparation

So easy and easy to prepare. Delicious and finger licking good. We all loved it. 🙂

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