How to make Nagoya chicken wings
1. Heat the oil
Heat the vegetable oil to 165°C.
2. Prepare the sauce
Mix the teriyaki sauce and mirin in a small frying pan.
3. Prepare the chicken wings
Dust the chicken wings with flour and tap off the excess, then fry them in the hot oil for 8 to 10 minutes.
Drain and pat dry with kitchen paper.
4. Final cooking stage
Place the chicken wings in a frying pan and pour over the teriyaki sauce and mirin mixture. Cook over a medium heat for 6 to 7 minutes, spooning the sauce over the wings throughout so they are well coated.
5. Plate up and serve
Arrange the chicken wings on a plate and sprinkle with sesame seeds (white or black).
Serve immediately and enjoy this explosion of flavour!
Why try this Nagoya chicken wings recipe?
Japanese flavours: The teriyaki sauce and mirin add sweetness and depth of flavour.
Perfect crunch: Coating the chicken wings in flour and frying them gives them an ideal texture.
Easy to make: A simple, quick and tasty recipe for meals with friends or family.
For an even crunchier coating, roll the wings in Japanese panko after coating them in flour: the panko breadcrumbs hold the sauce better. For more ideas along the same lines, try prawn tempura, pork tonkatsu or our karaage recipe.
Nagoya chicken wings are a must-try for anyone keen to discover authentic Japanese flavours. Both sweet and savoury, these wings are a treat you won’t want to miss!
Enjoy them straight away while they’re deliciously crisp.
