Introducing a convenient Nagoya-style chicken wing recipe from Koutaro Koutaro, easily prepared in a frying pan. These addictive sweet and savory wings, coated in a fragrant sesame pepper blend, are perfect with beer. Enjoy an authentic taste with a simple pan-frying method.
Ingredients
Main Ingredients (2-3 servings)
- Chicken wingettes (halved): 20 pieces (equivalent to 10 whole wingettes)
- Salt: a pinch
- All-purpose flour: as needed
- Cabbage: for garnish
- Lemon: for garnish
Seasonings
- [A] Soy sauce: 2 tbsp
- [A] Mirin (Sweet Rice Wine): 2 tbsp
- [A] Cooking Sake (Rice Wine): 2 tbsp
- [A] Water: 1 tbsp
- [A] Sugar: 1/2 tbsp
- [A] Grated garlic: 1/2 clove
- Ground white sesame seeds: 1 tbsp
- Coarsely ground black pepper: to taste
- Mayonnaise: for garnish
Steps
- Season 20 chicken wingettes (halved) with a pinch of salt and gently rub to marinate.
- Lightly coat the chicken wingettes with all-purpose flour as needed. **(Key Tip!)** Using all-purpose flour instead of potato starch helps the sauce cling better after frying.
- Heat about 1-2 cm (approx. 0.5-1 inch) of vegetable oil in a frying pan over medium heat until it reaches 170-180°C (340-355°F).
- Once the oil is hot, add all the floured chicken wingettes to the pan and fry for 4-5 minutes over medium heat until golden brown. **(Key Tip!)** Even if you add them all at once, they will cook through and become crispy as the oil temperature rises.
- While the chicken is frying, combine 2 tbsp soy sauce, 2 tbsp Mirin (Sweet Rice Wine), 2 tbsp Cooking Sake (Rice Wine), 1 tbsp water, 1/2 tbsp sugar, and 1/2 clove grated garlic in a separate pot.
- Heat the pot over medium heat until the sauce comes to a rolling boil. Once boiling, turn off the heat. **(Key Tip!)** If you don't want to use a second pot, you can microwave the sauce in a bowl.
- Drain the excess oil from the fried chicken wings and add them directly to the pot with the boiled sauce while they are still hot. **(Key Tip!)** Adding hot, freshly fried wings to hot sauce allows the flavor to penetrate better and reduces washing up by eliminating the need for a draining rack.
- Toss the chicken wings thoroughly in the sauce until it's almost completely absorbed. **(Key Tip!)** Using too much sauce can make it too salty, so absorbing the right amount is key to a delicious finish.
- Add 1 tbsp ground white sesame seeds to the sauce-coated chicken wings and mix well.
- Sprinkle with coarsely ground black pepper to taste as a finishing touch and mix again.
- Arrange on a plate and garnish with cabbage, lemon wedges, and mayonnaise, if desired. Squeeze fresh lemon juice over the wings just before serving, and add more sesame seeds or black pepper to taste. Enjoy!
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