• 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 (148°C). 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 (190°C). 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 wing 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

• 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.