Nagoya Crispy Chicken Wings (Tebasaki)
(0)
45 min
Under an hour
Kifli Kukták
A nagojai izakayák legendás fogása végre a te konyhádban is ropoghat! A tebasaki titka a zseniális kettősség: a keményítőben forgatott csirkeszárnyak aranybarnára és ellenállhatatlanul ropogósra sülnek, majd azon melegében kapják meg a fokhagymás-gyömbéres, édeskés szójamázat. A koronát a bőséges őrölt feketebors és pirított szezámmag teszi fel rá, ami felejthetetlenül pikáns, szaftos és addiktív street food élménnyé varázsolja minden egyes falatját. Készülj fel, hogy az ujjaidat is megnyalod utána!
Ingredients
Preparation method
Preparation and sauce
Thoroughly pat the chicken wings dry with paper towels – this is the most important step for maximally crispy skin. If using whole wings, cut them in two at the joint, and set the wing tips aside for stock. Lightly season the wings with the specified amount of salt.
In a small saucepan, combine the soy sauce, honey, brown sugar, rice vinegar, finely grated garlic, and fresh ginger. Bring to a boil over medium heat, then simmer over low heat for 4-5 minutes until slightly thickened into a syrupy glaze. Turn off the heat.
Frying and tossing
Thoroughly toss the dry wings in the cornstarch so that an even, thin layer coats them completely, then shake off any excess.
Chef's tip
The double-frying technique is the secret to keeping the coating crispy despite the glaze: during the first round, the meat cooks through and excess moisture escapes, while the second frying at a higher temperature perfectly caramelizes and crisps the coating.
If preparing in an oven or air fryer: cook the wings on a rack at 200 °C for 25-30 minutes, turning halfway through, then toss with the warm glaze and spices at the end.
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