Growing up, chicken wings meant game day snacks or messy backyard barbecues. But everything changed one rainy evening in a cozy izakaya tucked away in downtown Portland. A friend had just come back from Nagoya, Japan, and insisted I try the tebasaki wings Japanese chicken recipe he swore by. I expected something familiar—but what landed on my plate was golden, crisp, sweet, and spicy. One bite in, and I was hooked. These weren’t just wings. They were an experience.
That night began my obsession with learning how to make tebasaki at home. Since then, I’ve made them for birthdays, Sunday dinners, and even late-night snacks. If you’ve never tried this style of Japanese chicken wings, this recipe will win you over. Today, I’m sharing the exact tebasaki wings Japanese chicken recipe I now turn to every time a craving hits.
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Tebasaki Wings Japanese Chicken Recipe That Hits the Spot
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Crispy, double-fried wings tossed in a sticky-sweet soy glaze. This tebasaki wings Japanese chicken recipe delivers savory heat, golden crunch, and bold flavor every time
Ingredients
2 lbs chicken wings (flats and drumettes separated)
3 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sake
2 tablespoons sugar
2 garlic cloves, grated
1 teaspoon fresh grated ginger
1 teaspoon cracked black pepper (plus extra for topping)
Neutral oil for frying (canola or vegetable)
Instructions
Pat chicken wings completely dry with paper towels. Let them rest at room temperature for 30 minutes.
Heat oil to 325°F. Fry wings in batches for 8–9 minutes. Remove and rest.
Increase oil to 375°F. Fry wings a second time for 3–4 minutes until golden and crispy.
In a small saucepan, combine soy sauce, mirin, sake, sugar, garlic, and ginger. Simmer for 5 minutes.
Place wings in a bowl and drizzle with glaze. Toss to coat evenly.
Finish with extra black pepper and serve immediately.
Notes
You can prep wings ahead by doing the first fry earlier in the day.
For more spice, add chili flakes or a pinch of shichimi togarashi to the glaze.
Store leftover glaze in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 4 wings
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 95mg
- Fiber: 0g
- Protein: 22g
- Cholesterol: 95mg
Keywords: tebasaki wings Japanese chicken recipe, Japanese wings, crispy chicken wings
Table of Contents
My First Bite of Tebasaki Wings
The Unexpected Obsession with Japanese Chicken Wings
It wasn’t just how good they were—it was how different. These wings didn’t rely on thick coatings or heavy sauces. Instead, the skin was incredibly crisp from being double-fried, and the flavor came from a glossy soy-based glaze layered with ginger, garlic, and cracked pepper. If you’ve tried crispy Japanese chicken karaage, think of this as its lighter, peppery cousin.
I tried recreating them that weekend. The first attempt was too wet. The second, too bland. But the third time? Magic. The key was in the drying, the double fry, and the right ratio of soy sauce, mirin, and sugar. Once I got it right, I knew this would be my go-to tebasaki wings Japanese chicken recipe for any occasion.
What Makes Tebasaki Wings Different from the Usual?
The tebasaki wings Japanese chicken recipe doesn’t need flour, eggs, or cornstarch. The wings are simply dried well, then fried until they crisp naturally. After that, they’re tossed in a glaze that hits all the right notes: umami, sweet, peppery, and just a touch garlicky.
These aren’t sticky, saucy wings like you’d find at most bars. They shine but don’t drip. I like to serve them with authentic Japanese rice and thinly sliced cabbage for a true izakaya-style meal. One plate usually turns into two.
Crafting the Perfect Japanese Chicken Wings
Ingredients You’ll Need for Tebasaki Wings
This tebasaki wings Japanese chicken recipe keeps things simple, using ingredients you probably already have. No need for flour or fancy coatings—just a few pantry staples to build flavor and create the crispy texture tebasaki is known for.
Here’s what you’ll need:
- 2 lbs chicken wings (flats and drumettes separated)
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 2 tablespoons sugar
- 2 garlic cloves (grated)
- 1 teaspoon grated fresh ginger
- 1 teaspoon cracked black pepper (plus more for topping)
- Neutral oil for frying (canola or vegetable)
Start by drying the wings completely. Pat them with paper towels until they feel tacky. This step is crucial in any tebasaki wings Japanese chicken recipe—moisture prevents the skin from crisping up.
The simplicity reminds me of honey garlic chicken drumsticks. Both recipes rely on a good balance between sweetness and saltiness, and both deliver big flavor with very few ingredients.
Prepping, Frying, and Glazing: A Step-by-Step Guide
Step 1: Dry the Wings Thoroughly
After separating your wings, pat them dry with paper towels. This reduces splatter and is key to crisping the skin. Let them rest at room temperature for 30 minutes.
Step 2: First Fry (Low Heat)
Heat your oil to 325°F. Fry the wings in small batches for 8–9 minutes. They’ll cook through without browning too much. Remove and drain on a wire rack.
Step 3: Rest and Raise the Heat
Let the wings sit while you increase the oil temperature to 375°F. This sets you up for the crispy finish tebasaki is famous for.
Step 4: Second Fry (Crisp It Up)
Return the wings to the oil for 3–4 minutes until golden brown and audibly crispy. Remove and drain again.
Step 5: Make the Glaze
While the wings rest, combine soy sauce, sake, mirin, sugar, garlic, and ginger in a saucepan. Simmer over medium heat for 5 minutes until slightly thickened.
Step 6: Toss and Serve
Place wings in a large bowl, drizzle glaze over them, and toss to coat. Finish with cracked pepper. The flavor in this tebasaki wings Japanese chicken recipe is bold yet balanced—no dipping sauces needed.
A little secret? Sometimes I add a brush of easy homemade teriyaki sauce on the wings for extra shine and a richer umami layer. It’s optional, but worth trying.
Why Double Frying Is Everything
Every authentic tebasaki wings Japanese chicken recipe uses the double-fry technique. The first round cooks the chicken. The second builds the crunch. You get shatteringly crisp skin—without any breading.
Skipping that second fry means soggy skin, so don’t rush it. The payoff is massive.
I’ve tried shortcuts—oven-baked, air-fried—but nothing quite compares to the double-fry method. It’s what makes this tebasaki wings Japanese chicken recipe so irresistibly good. That contrast between the crunchy shell and juicy interior is what keeps people coming back for more.
And unlike other fried chicken recipes, this one leaves your hands clean—no thick coatings, no messy sauces. Just pure, crispy satisfaction in every bite.
Serving, Pairing, and Enjoying Every Bite
How to Serve Tebasaki Like You’re in Nagoya
The first time I served this tebasaki wings Japanese chicken recipe to friends, I plated them just like they do in Nagoya—on a plain dish, wings stacked high, and a final dusting of cracked black pepper on top. No garnish, no frills. Just bold, clean flavor that speaks for itself.
Traditionally, tebasaki is an izakaya bar favorite in Japan, where it’s served alongside shredded cabbage and ice-cold beer. But at home, I like to give it a slightly more rounded meal feel. A scoop of authentic Japanese rice, a few pickled vegetables, and a cup of green tea or cold barley tea makes for a simple but deeply satisfying plate.
If I’m feeding a few people, I place the wings in the center and surround them with small dishes of cucumber salad, miso soup, and maybe a bowl of umami broth. The beauty of this tebasaki wings Japanese chicken recipe is that it pairs well with almost anything savory and clean.
It’s also a smart idea for game nights or dinner parties—everyone loves wings, but no one expects this kind. They’ll ask where you bought them. That’s when you smile and say, “I made them myself.”
Side Dishes that Go Well with Japanese Chicken Wings
Let’s be honest—these wings don’t need much help. But if you want to round out the meal, there are plenty of easy ways to do it. The crispness and peppery glaze in this tebasaki wings Japanese chicken recipe are strong enough to carry milder side dishes.
Steamed rice is the classic base. Then you might add:
- Lightly dressed cabbage or slaw with sesame oil and rice vinegar
- Pickled radish or cucumber
- Soft tofu with grated ginger and soy
- A chilled noodle salad or even just plain soba with a dipping sauce
For a cozier dinner, I love pairing tebasaki wings with a hot bowl of soy sauce ramen broth. The savory liquid pairs beautifully with the crisp, sticky wings. It makes the whole meal feel like comfort food with a Japanese twist.
If you’re meal prepping or batch cooking, you can also pair them with Japanese chicken soup. It’s a great lighter option that complements the bold flavors of this dish.
No matter how you serve them, the wings stay the star. This tebasaki wings Japanese chicken recipe creates an addictive mix of textures and flavors—crispy, juicy, savory, and slightly sweet with that perfect hit of pepper. The contrast makes it fun to plate, fun to eat, and impossible not to return for seconds.
I sometimes even serve leftovers cold the next day, and they still hold up. That’s the sign of a recipe worth making again.
Whether you’re cooking for yourself, feeding your family, or looking to impress your guests, this tebasaki wings Japanese chicken recipe belongs in your rotation. It’s simple, rewarding, and delivers every single time.
Troubleshooting Common Mistakes in Tebasaki Wings
If you’ve ever followed a tebasaki wings Japanese chicken recipe only to end up with soggy skin or a glaze that won’t stick, you’re not alone. This style of Japanese chicken wing is simple, but it’s all about technique.
The most common issue? Too much moisture. If the wings are wet, they’ll steam instead of fry. This ruins the signature crispness every tebasaki wings Japanese chicken recipe promises. Dry your wings thoroughly with paper towels, and don’t skip the resting period before frying.
Oil temperature is another key. Your first fry should be at 325°F to cook the wings through, while the second fry at 375°F creates the crunch. Use a thermometer—it makes all the difference.
The glaze matters too. If overcooked, it gets too thick or sticky. If undercooked, it won’t cling to the wings. A gentle simmer for 4–5 minutes after adding soy sauce, mirin, sake, sugar, garlic, and ginger is just right. This is what gives this tebasaki wings Japanese chicken recipe its iconic glossy coat and flavor punch.
Over time, you’ll get a feel for it. The goal isn’t perfection—it’s crave-worthiness.
Easy Tweaks for Flavor and Convenience
Once you master the basics, you can play with the flavor profile of your tebasaki wings Japanese chicken recipe. Love heat? Add chili flakes, shichimi togarashi, or even a splash of hot sauce. Want more sweetness? A drizzle of honey or brown sugar works beautifully.
For something earthier, a tiny dash of toasted sesame oil adds depth. Just don’t overdo it—it can overpower the glaze. If you enjoy a garlic-forward kick, double the amount. This recipe is flexible.
Busy week? Fry the wings ahead of time and store them in the fridge. When you’re ready, just hit them with that second fry and glaze right before serving. The double-fry method, a staple in any tebasaki wings Japanese chicken recipe, actually improves with rest.
The glaze also keeps well. I often double the batch and store the extra in a jar. It lasts up to 5 days in the fridge, making it easy to whip up fresh wings anytime.
When prepping for guests, I like to pair this dish with other finger-friendly Japanese bites. It goes especially well with chicken yakitori skewers, since they offer a contrast in flavor and texture without competing. You can also bring back crispy Japanese chicken karaage as a side—different method, same crowd-pleasing results.
These wings aren’t just good fresh. The next day, even cold, they’re still incredible. That’s the beauty of a solid tebasaki wings Japanese chicken recipe—it holds up under pressure and still delivers.
Conclusion
There’s something deeply satisfying about mastering a dish that tastes like it came straight from a Japanese izakaya, especially when it starts in your own kitchen. This tebasaki wings Japanese chicken recipe brings together everything that makes comfort food special—crunchy texture, rich glaze, balanced flavor, and that peppery heat that keeps you reaching for just one more.
Whether you’re making these wings for a quiet night in or serving them up to friends and family, the result is always the same: empty plates and full hearts. You don’t need a culinary degree to make them. Just a few good ingredients, a little time, and a willingness to double-fry with care.
Next time you’re craving something savory, sweet, and unforgettable, skip the takeout and turn to this homemade tebasaki wings Japanese chicken recipe instead. Once you’ve tasted that perfect blend of crispy skin and sticky glaze, you’ll never look at chicken wings the same way again.
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FAQs
How to make tebasaki chicken?
Use flats and drumettes, dry them well, and fry twice—once at 325°F to cook through, and again at 375°F for crispness. Toss in a glaze of soy sauce, mirin, sake, sugar, garlic, and black pepper.
What are Japanese style chicken wings?
They’re typically uncoated wings double-fried for crispness and glazed with a savory-sweet soy sauce mix. The tebasaki wings Japanese chicken recipe is a standout example from Nagoya.
What does Tebasaki taste like?
Savory and sweet with a peppery kick. The glaze clings lightly, enhancing the ultra-crisp skin. A good tebasaki wings Japanese chicken recipe balances soy saltiness with sweet mirin and sugar.
How to make chicken wings nice?
Dry them thoroughly, fry them twice, and toss them in a flavorful glaze. With this tebasaki wings Japanese chicken recipe, you get crunchy, sticky, perfectly seasoned wings every time.
