Tebasaki (Nagoya Fried Chicken Wings)
November 28th, 2012 14 Comments

Tebasaki (Nagoya Fried Chicken Wings)

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Tebasaki (Nagoya Fried Chicken Wings) Recipe

Serves: 1 to 2 persons | Prep Time: 30 Minutes | Cook Time: 15 Minutes


10 – 12 oz chicken wings (party wings), middle section only
Pinch of salt
1/4 teaspoon white pepper
1 tablespoon potato starch
Oil, for deep-frying
White sesame seeds


1 tablespoon Japanese soy sauce, tamari preferred
1 tablespoon Mizkan (Bonito Flavor) Soup Base
3 tablespoons Mizkan Honteri Mirin
2 teaspoons sugar
1 tablespoon sake
1/2 teaspoon garlic powder


Rinse the chicken wings thoroughly and pat very dry with paper towels. Score the bottom part of the wings with two diagonal slits. Season with salt and white pepper, and lay the chicken wings on a flat surface to air dry for 30 minutes.

Heat up a deep-fryer to 300°F. Lightly coat and dust the surface of chicken wings with the potato starch. The coating should be very thin.

When the deep-fryer is ready, fry the chicken wings for 8 minutes or until they are light brown.

Remove the wings and turn up the heat on the deep-fryer to 375°F. Add the wings and deep fry for another 2 minutes or until very crispy. Remove and place on a paper towels to absorb the excess oil.

Heat up all the ingredients in the Glaze in a small saucepan on low heat. Simmer until the glaze slightly thicken. Add the wings into the saucepan and toss around to make sure that each wing is lightly coated with the Glaze. Shake off the extra Glaze off each wings and transfer the wings to a bowl.

Sprinkle some white pepper powder (to taste) on top of the tebasaki and toss around a few times. Top with sesame seeds and serve immediately.

Tebasaki (Nagoya Fried Chicken Wings) Bento


Steamed rice
Black Sesame Seeds
1 cup finely cut cabbage
Mizkan Yuzu Citrus Salad Dressing
Tamagoyaki (Japanese Rolled Omelet)
Pickled Cucumber


Arrange the tebasaki in the biggest compartment on the bento box. Follow up the steamed rice topped with black sesame seeds. Add the cabbage salad and drizzle some Mizkan Mizkan Yuzu Citrus Salad Dressing on top. Arrange the tamagoyaki and pickled cucumber in the bento.

Cook’s Note:

Use only the middle part of party wings. Do not get the regular or bigger-sized chicken wings.

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14 comments... read them below or add one

  1. Laura says:

    This looks so yum! I look forward to trying it.

  2. Sarah says:

    I live in LA and love Furaibo. Do you know the recipe for their spicy wings?

  3. Lian says:

    Is potato starch or potato flour more commonly used for deep frying? I saw a similar recipe that uses potato flour.

  4. Jayne says:

    Would rice flour work too? My mom likes to dust stuff with rice flour because she says it makes it crispier. Anyway, very yummy looking wings. Perfect as finger food for a party or get together, I would say.

  5. Cheryl S. says:

    I’ve tried so many of your recipes and they were ALL delicious!
    Can’t wait to try this one. It looks yummy!

  6. Chicken wings are always a favourite, and I bet these would be a great for my next party!

  7. claude says:

    hello rasa i love cooking i no how to cook chinese food but not japenese but it loke very good i will try them and told you if i like it ok have a good day bye

  8. Veronica says:

    Yum! Is there a substitute for the Mizkan bonito soup base?

  9. Astrid says:

    Ive tried the recipe and its great! I dont have potato flour so i use plain flour instead. I also substitute soup base with dashi flavoring and sake with vodka. I think it still came out okay.. :)

  10. RJ says:

    These look fantastic! When I lived in Osaka I sailed a yacht named “Furaibo” for years. What fun memories!

  11. Jocelyn Walker says:

    Will corn starch have the same effect?

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