Tebasaki (Japanese-Style Deep Fried Chicken Wings)

An authentic Tebasaki recipe shared by the Nagoya International Center. Tebasaki are seasoned deep-fried chicken wings and are a specialty food of the Nagoya region of Japan. Honey can also be used instead of sugar. This doesn't make too much sauce, so make extra if you'd like. Also, mirin is a rice wine similar to sake. It has a lower alcohol content and consists of 40-50% sugar. There are a few kinds but any will do, and I'm sure most places will only sell one kind if any at all.

• Ready In: 15 mins
• Serves: 2
• Yields: 8 wings

Ingredients

• 8  chicken wings
• 1⁄4 cup flour
• 2  tablespoons soy sauce
• 1  tablespoon sugar
• 1  teaspoon sake
• 2  tablespoons mirin
• 1⁄2 teaspoon garlic powder
•  salt and pepper
• 1  tablespoon  white sesame seeds

Directions

1. Make a cut along the bone of each chicken wing.
2. Lightly coat the chicken wings with the flour.
3. Shallow fry (at 300°F) the chicken wings in 1cm of vegetable oil over a low heat for 8 minutes or until they are light brown.
4. Remove the wings and turn up the heat on the pan (375°F). Add the wings and fry for a further 2 minutes until crisply. Remove and place on a paper towel.
5. Mix the sake, mirin, soy sauce, sugar, and garlic powder and heat, either in a bowl in the microwave or on the stove in a pot. Coat the wings with the sauce.
6. Season with salt and pepper, and coat with the white sesame seeds.