Crispy Nagoya-Style Chicken Wings for Ultimate Flavor Joy

Experience the irresistible Crispy Nagoya-Style Chicken Wings, perfect for appetizers with savory glaze and crispy texture.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Resting Time 5

Total Time 35

Servings: 4 wings

Course: Chicken

Cuisine: Japanese

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Wings

1 kg Chicken Wings Fresh wings create the best texture and flavor.
1 tbsp Salt Enhances flavor; kosher salt is milder and distributes evenly.
1 tsp Ground Black Pepper Adds a bit of heat; substitute with cayenne for extra spice.
1 cup Cornstarch Helps achieve that perfectly crispy coating; potato starch works too.
1 cup All-Purpose Flour Provides structure, but gluten-free flour can easily be used.

For Frying

2 liters Cooking Oil A neutral oil with a high smoke point, like canola or vegetable.

For the Sauce

2 cloves Garlic Freshly grated gives depth to the sauce; garlic powder can be a quick substitute.
1/2 cup Japanese Soy Sauce (Koikuchi Shoyu) The sauce's umami foundation; regular soy can alter the flavor slightly.
1/4 cup Mirin Adds sweetness; use a mix of white wine vinegar and sugar if needed.
1/4 cup Sake Adds complexity; dry sherry can be a good alternative.
2 tbsp Honey Sweetens the sauce and balances flavors; maple syrup is a great vegan substitute.
1 tbsp Toasted White Sesame Seeds Adds crunch and flavor, with black sesame seeds giving a different look.

For Finishing Touches

1 tsp Ground White Pepper Adds a milder heat, perfect for that authentic Asian flavor profile.

Equipment

Deep pot or Dutch oven
medium saucepan
Wire rack

Method

Preparation

In a medium saucepan, combine soy sauce, mirin, sake, honey, and grated garlic for the sauce. Bring to a boil over medium heat, stirring occasionally to dissolve the honey. Reduce heat to low and simmer for about 15 minutes until sauce thickens and reduces by half, then set aside.
Heat a deep pot or Dutch oven filled with cooking oil to 160°C (320°F). Season the chicken wings generously with salt and black pepper. Coat each wing with a mix of cornstarch and flour, ensuring every surface is covered. Carefully place wings in hot oil and fry for 3 minutes on each side until lightly golden.
Increase the oil temperature to 190°C (374°F). Return the wings to the pot for a second fry. Cook for an additional 1 minute on each side to develop an irresistible crispy texture. Transfer wings to a wire rack to drain excess oil.
Once wings have rested, brush the prepared sauce generously over each wing, coating them evenly on both sides for maximum flavor infusion.
Sprinkle ground white pepper over both sides of the wings for an aromatic finish. Serve hot and fresh to enjoy the delightful crunch and savory flavors.

Nutrition

Serving: 1wingCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 500mgPotassium: 200mgFiber: 1gSugar: 5gVitamin C: 2mgCalcium: 2mgIron: 5mg

Notes

Store leftovers in an airtight container for up to 2 days in the fridge. Reheat in an oven for a crispy texture. For longer storage, freeze wings for up to 3 months.

Tried this recipe?

Let us know how it was!