If you want to make Japanese-style chicken wings at home with crispy skin, a savory soy glaze, and plenty of black pepper, Tebasaki is a great recipe to try.
The key to this Tebasaki recipe is double-frying the chicken wings: first at 160°C (320°F) for 5 minutes, followed by a 5-minute rest, then again at 190°C (374°F) for 3 minutes to make the skin extra crisp. The finished wings are brushed on both sides with a tare sauce made from mirin, brewed soy sauce, Cheongha, and minced garlic, then generously seasoned with black pepper. The combination of sweet-savory soy glaze, juicy chicken, and bold pepper makes these Nagoya-style wings especially flavorful.
⏱️ Cooking Time: About 35 minutes
🍳 Difficulty: ★★☆☆☆
✓ Ingredients (Serves 1–2)
🥣 Main Ingredients
- 500 g (17.6 oz) chicken wings, about 20 pieces
- 1/2 tsp salt
🧂 Sauce & Seasonings
- 3 tbsp mirin
- 2 tbsp brewed soy sauce
- 1 tbsp Cheongha
- 1/2 tbsp minced garlic
- Cooking oil for deep-frying
- Plenty of black pepper
- Sesame seeds
(Measurement guide: 1 tbsp = 15 ml (0.5 fl oz), 1 tsp = 5 ml, 1 Korean paper cup = 180 ml (6.1 fl oz))
✓ How to Make Tebasaki
- Prep the chicken wings: Prick the 500 g (17.6 oz) chicken wings several times between the bones with a fork so the seasoning can penetrate more easily.
- Season with salt: Sprinkle 1/2 tsp salt evenly over the chicken wings and toss to coat. Let them sit at room temperature for about 10 minutes.
- Make the tare sauce: Add 3 tbsp mirin, 2 tbsp brewed soy sauce, 1 tbsp Cheongha, and 1/2 tbsp minced garlic to a saucepan. Heat slowly over low heat until the mixture comes to a gentle boil, then set aside.
- Dry the chicken wings: Thoroughly pat the seasoned chicken wings dry with paper towels.
- First fry at 160°C (320°F): Heat the frying oil to 160°C (320°F). Add the chicken wings and fry for 5 minutes.
- Rest for 5 minutes: Remove the chicken wings from the oil and place them on a wire rack or draining rack. Let them rest for 5 minutes.
- Second fry at 190°C (374°F): Increase the oil temperature to 190°C (374°F). Return the chicken wings to the oil and fry for 3 minutes to make the outside crisp.
- Brush with tare sauce: Brush or spoon the prepared tare evenly over both sides of the double-fried chicken wings.
- Finish with black pepper and sesame seeds: Generously sprinkle black pepper over both sides of the wings, then finish with sesame seeds.
✓ Key Tips for Success
- Dry the chicken wings thoroughly before frying: If too much moisture remains on the surface, the hot oil can splatter heavily. After seasoning the wings with salt, pat them completely dry with paper towels.
- Follow the double-frying temperatures and resting time: Fry the wings at 160°C (320°F) for 5 minutes, rest them for 5 minutes, then fry again at 190°C (374°F) for 3 minutes. This sequence is the key to achieving a crisp exterior.
✓ Serving Tips
- After brushing on the tare, use more black pepper than you might expect. The sharp pepper aroma combined with the savory soy glaze is one of the defining flavors of Tebasaki.
- Sprinkle sesame seeds evenly over the finished wings to add a nutty aroma to the sweet and savory glaze.
✓ How to Choose Good Chicken Wings
- Skin and meat color: Choose chicken wings with pale peach-colored, glossy skin and visible meat that looks clear pink rather than pale or dull.
- Firmness: The meat should feel firm and spring back when gently pressed with a finger.
- Surface and packaging: Avoid wings with bruising, damaged skin, discoloration, or excessive bloody liquid collected inside the package.
✓ Chicken Wing Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 178.00 kcal |
| Carbohydrates | 0.00 g |
| Protein | 18.78 g |
| Fat | 10.53 g |
| Sodium | 74.00 mg |
Based on 100 g of raw chicken wings. Actual nutrition values may vary depending on breed, cut, product, and cooking method.
Source: Ministry of Food and Drug Safety Food Nutrition Database – Raw Chicken Wings
✓ Frequently Asked Questions (FAQ)
Q1. Why are Tebasaki chicken wings fried twice?
The wings are first fried at 160°C (320°F) for 5 minutes, rested for 5 minutes, and then fried again at 190°C (374°F) for 3 minutes. The second, higher-temperature fry helps create a crisp exterior.
Q2. Why are my Tebasaki wings not crispy?
If the surface of the wings is still wet or the 5-minute resting step between the first and second fry is skipped, the texture may not turn out as crisp. Pat the wings dry and follow the 160°C for 5 minutes, 5-minute rest, and 190°C for 3 minutes sequence.
The double-fried chicken wings come out crisp on the outside while staying moist inside, creating a clear contrast in texture. The tare made with mirin and brewed soy sauce adds a savory flavor with a gentle sweetness that pairs especially well with the fried chicken.
Minced garlic gives the glaze extra depth, while the generous amount of black pepper adds a sharp aroma that keeps the sweet-savory sauce from tasting too heavy. Sesame seeds scattered over the glossy soy glaze add a subtle nutty finish as well.
Instead of tossing the wings completely in sauce, brushing the tare onto both sides helps keep more of the crispy texture intact. The combination of crunchy skin, savory glaze, and bold black pepper makes these wings easy to keep reaching for.
If you enjoy crispy chicken wings and soy-based sauces, try this Nagoya-style Tebasaki recipe with its 160°C first fry and 190°C second fry. The pepper-forward, sweet-savory wings work well as a casual dinner dish or something to share on the weekend.
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