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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

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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