I’ve been on a recipe discovery ride lately and stumbled upon the most delightful (and might I say) addictive Nagoya Style Fried Chicken Wings . These are perfect for treating family or surprising guests at a casual get-together. Trust me; after you try this recipe, it’s going to become a family favorite just like it did in my house. Speaking of family, I remember last weekend we had a tiny mishap in the kitchen when I caught my son trying to sneak a piece right off the fry rack! That’s how tempting it is.
Looking for something equally delightful to start your day? Check out our crescent roll breakfast recipes .
Why you’ll love this recipe
This Nagoya Style Fried Chicken Wings recipe brings in a perfect balance of sweet and savory, making it a treat for your taste buds. The double frying technique ensures that each wing is perfectly crispy on the outside, while remaining juicy on the inside.
Whether you’re a fan of Japanese flavors or simply looking for a new chicken wing recipe to add to your repertoire, these wings are sure to impress.
Ingredients
- 1 lb chicken wings (flats/drumettes)
- ¼ cup potato starch or cornstarch
- 3 cups neutral oil (for deep-frying)
- Toasted white sesame seeds
- 1 cup mirin
- ½ cup soy sauce
- 3 Tbsp sake
- ⅓ cup sugar
- ¼ tsp Diamond Crystal kosher salt
- 1 knob ginger (½ inch, 1.3 cm; sliced)
- 2 cloves garlic (crushed or minced)
Step-by-step instructions
In a small saucepan, add all the sauce ingredients: mirin, soy sauce, sake, sugar, Diamond Crystal kosher salt, ginger, and garlic. Bring to a boil, then lower the heat and simmer for 15–20 minutes until the sauce thickens. Store in a mason jar in the fridge for up to a month.
Cut the chicken wings at the joint and pat them dry with paper towels.
Coat the wings in potato starch or cornstarch, shaking off any excess.
Heat neutral oil in a heavy pot to 320ºF (160ºC). Fry the wings for 8–10 minutes until they’re about 80% cooked. Let them drain on a wire rack or paper towels for 3–5 minutes.
Increase the oil temperature to 350ºF (180ºC). Fry the wings again for 3–5 minutes until crispy.
Use tongs to coat the wings well with the sauce, or place them on a plate and pour the sauce over. Sprinkle with toasted white sesame seeds and serve immediately.
Recipe tips & variations
For an extra kick, you can add some chili flakes or a dash of cayenne pepper to the sauce. If you prefer a thicker sauce, let it simmer a bit longer. For an alternative flavor, consider adding a splash of rice vinegar to the sauce for some tanginess.
Storage & reheating
If you happen to have any leftovers (unlikely!), store them in an airtight container in the fridge for up to 3 days. To reheat, preheat your oven to 350ºF (180ºC) and bake the wings for about 10 minutes or until heated through. This will help them retain some of their crispy goodness.
FAQs
What can I use instead of sake?
You can substitute sake with equal parts of white wine or even dry sherry.
Can I use boneless chicken for this recipe?
While you absolutely can, using boneless chicken might change the texture and cooking time slightly, and the wings wouldn’t have the authentic Nagoya style taste.
Is potato starch necessary?
The potato starch gives these wings their unique, ultra-crispy texture. However, cornstarch is a widely used substitute.
Recipes you may like
If you enjoyed this recipe, be sure to try our breakfast potatoes recipe easy crispy and the breakfast pizza recipe easy cheesy . These recipes are just as family-friendly and delicious!
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Nagoya Style Fried Chicken Wings
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Addictive Nagoya Style Fried Chicken Wings with a perfect balance of sweet and savory, sure to become a family favorite.
Ingredients
- 1 lb chicken wings (flats/drumettes)
- 1/4 cup potato starch or cornstarch
- 3 cups neutral oil (for deep-frying)
- Toasted white sesame seeds
- 1 cup mirin
- 1/2 cup soy sauce
- 3 Tbsp sake
- 1/3 cup sugar
- 1/4 tsp Diamond Crystal kosher salt
- 1 knob ginger (1/2 inch, 1.3 cm; sliced)
- 2 cloves garlic (crushed or minced)
Instructions
- In a small saucepan, combine the sauce ingredients: mirin, soy sauce, sake, sugar, Diamond Crystal kosher salt, ginger, and garlic. Heat and bring to a boil. Then, reduce the heat and let simmer for 15–20 minutes until the sauce reduces and thickens. Keep this magical concoction in a mason jar in the refrigerator for up to a month.
- Cut the chicken wings at the joint, then pat them dry with paper towels.
- Dredge the wings in potato starch or cornstarch, ensuring you remove any excess.
- Heat the neutral oil in a heavy-bottomed pot to 320ºF (160ºC) on medium heat. Deep-fry the wings until they are 80% cooked, roughly 8–10 minutes. Let them drain off the excess oil on a wire rack or paper towel for 3–5 minutes.
- Increase the oil temperature to 350ºF (180ºC). Fry the wings again until they’re crispy, about 3–5 minutes.
- Finally, using tongs, coat the wings generously with the sauce or serve them on a plate and pour the sauce over. Sprinkle with toasted white sesame seeds and serve immediately.
Notes
- For an extra kick, you can add some chili flakes or a dash of cayenne pepper to the sauce.
- If you prefer a thicker sauce, let it simmer a bit longer.
- For an alternative flavor, consider adding a splash of rice vinegar to the sauce for some tanginess.
- If you happen to have any leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, preheat your oven to 350ºF (180ºC) and bake the wings for about 10 minutes or until heated through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 4 wings
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg