Nagoya-Style Crispy Chicken Wings
Nagoya-Style Crispy Chicken Wings
Ingredients
For the Wings
- 2 pounds chicken wings, separated into drumettes and flats, wing tips discarded
- 1/2 cup potato starch
- 1 tablespoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1/2 teaspoon cayenne pepper, (optional, for heat)
- 1 teaspoon kosher salt
- 6 cups vegetable oil, for deep frying
For the Sauce
- 1/4 cup soy sauce, preferably shoyu
- 1/4 cup sake
- 2 tablespoons granulated sugar
- 1 tablespoon fresh ginger, grated
- 1 garlic, clove, minced
Instructions
- 1
Pat the chicken wings very dry with paper towels. This is crucial for crispiness.
⏱️ 5 min
- 2
In a large bowl, whisk together the potato starch, black pepper, garlic powder, ginger powder, cayenne pepper (if using), and kosher salt. This is your dry coating mixture.
⏱️ 2 min
- 3
Add the dried chicken wings to the bowl with the dry coating mixture. Toss thoroughly until each wing piece is evenly and completely coated. Set aside.
⏱️ 5 min
- 4
Prepare the sauce: In a small saucepan, combine the soy sauce, sake, granulated sugar, grated fresh ginger, and minced garlic. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Remove from heat and set aside.
⏱️ 5 min
- 5
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 325°F (160°C).
⏱️ 5 min•🌡️ 325
- 6
Working in batches to avoid overcrowding, carefully add about half of the coated chicken wings to the hot oil for the first fry. Fry for 6-8 minutes, or until lightly golden and cooked through. The internal temperature should reach 165°F (74°C). Remove the wings with a slotted spoon and place them on a wire rack set over a baking sheet to drain. Repeat with the remaining wings.
⏱️ 10 min•🌡️ 325
- 7
Increase the oil temperature to 375°F (190°C).
⏱️ 2 min•🌡️ 375
- 8
Return all the partially fried wings to the hot oil for the second fry. Fry for another 4-6 minutes, or until deep golden brown and exceptionally crispy. This double-frying step is key to their signature texture.
⏱️ 6 min•🌡️ 375
- 9
Remove the wings from the oil and place them back on the wire rack. Immediately brush each wing generously with the prepared sake-soy-sugar sauce. Ensure all surfaces are coated.
⏱️ 5 min
- 10
While the sauce is still wet, lightly sprinkle the wings again with a small amount of the leftover dry coating mixture (or a fresh pinch of black pepper and salt) for an extra layer of flavor and texture. Serve immediately and enjoy the crispy, delicate, and delicious Nagoya-style chicken wings.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Nagoya-Style Crispy Chicken Wings
Ingredients
For the Wings
- 2 pounds chicken wings, separated into drumettes and flats, wing tips discarded
- 1/2 cup potato starch
- 1 tablespoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1/2 teaspoon cayenne pepper, (optional, for heat)
- 1 teaspoon kosher salt
- 6 cups vegetable oil, for deep frying
For the Sauce
- 1/4 cup soy sauce, preferably shoyu
- 1/4 cup sake
- 2 tablespoons granulated sugar
- 1 tablespoon fresh ginger, grated
- 1 garlic, clove, minced
Instructions
- 1
Pat the chicken wings very dry with paper towels. This is crucial for crispiness.
⏱️ 5 min - 2
In a large bowl, whisk together the potato starch, black pepper, garlic powder, ginger powder, cayenne pepper (if using), and kosher salt. This is your dry coating mixture.
⏱️ 2 min - 3
Add the dried chicken wings to the bowl with the dry coating mixture. Toss thoroughly until each wing piece is evenly and completely coated. Set aside.
⏱️ 5 min - 4
Prepare the sauce: In a small saucepan, combine the soy sauce, sake, granulated sugar, grated fresh ginger, and minced garlic. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Remove from heat and set aside.
⏱️ 5 min - 5
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 325°F (160°C).
⏱️ 5 min•🌡️ 325 - 6
Working in batches to avoid overcrowding, carefully add about half of the coated chicken wings to the hot oil for the first fry. Fry for 6-8 minutes, or until lightly golden and cooked through. The internal temperature should reach 165°F (74°C). Remove the wings with a slotted spoon and place them on a wire rack set over a baking sheet to drain. Repeat with the remaining wings.
⏱️ 10 min•🌡️ 325 - 7
Increase the oil temperature to 375°F (190°C).
⏱️ 2 min•🌡️ 375 - 8
Return all the partially fried wings to the hot oil for the second fry. Fry for another 4-6 minutes, or until deep golden brown and exceptionally crispy. This double-frying step is key to their signature texture.
⏱️ 6 min•🌡️ 375 - 9
Remove the wings from the oil and place them back on the wire rack. Immediately brush each wing generously with the prepared sake-soy-sugar sauce. Ensure all surfaces are coated.
⏱️ 5 min - 10
While the sauce is still wet, lightly sprinkle the wings again with a small amount of the leftover dry coating mixture (or a fresh pinch of black pepper and salt) for an extra layer of flavor and texture. Serve immediately and enjoy the crispy, delicate, and delicious Nagoya-style chicken wings.
⏱️ 3 min