Uploaded December 2025 | Updated September 2026, 1 day ago
Get the recipe for Nagoya-Style Fried Chicken Wings (Tebasaki) here: bit.ly/4iLNKQO
The secret to ultra-crispy chicken wings, Chris Kimball learned in Nagoya, is to cook them like French fries.
These are inspired by a fateful night at Maka maka Honten, izakaya-style restaurant where Chris had a blast (and a few beers). They specialize in Nagoya's famous tebasaki (fried chicken wings) with a sweet soy-based glaze and pepper seasoning.
We found that we could get similarly delicately-crispy results by coating them in cornstarch and double-frying them to ensure crispness. Then we slick them while piping hot with a sweet soy-based glaze before sprinkling them with a finely ground two-pepper seasoning mix. The flavors are sweet, salty, peppery and perfect with an ice-cold beer.
CHAPTERS:
0:00 Introduction: Discovering Tebasaki in Nagoya
0:29 Making the Sauce Base
0:53 Japanese Cooking Foundation: Mirin, Sake & Soy Sauce
1:11 Preparing the Spice Mixture
1:44 The Coating: Potato Starch for Crispy Skin
2:08 First Fry at 320°F
2:39 Second Fry at 350°F
#JapaneseFood #ChickenWings #Tebasaki #JapaneseCooking #FriedChicken #Nagoya #ChrisKimball #MilkStreetRecipes #CookingTechniques #DoubleFry #PotatoStarch
Get the recipe for Nagoya-Style Fried Chicken Wings (Tebasaki) here: bit.ly/4iLNKQO
The secret to ultra-crispy chicken wings, Chris Kimball learned in Nagoya, is to cook them like French fries.
These are inspired by a fateful night at Maka maka Honten, izakaya-style restaurant where Chris had a blast (and a few beers). They specialize in Nagoya's famous tebasaki (fried chicken wings) with a sweet soy-based glaze and pepper seasoning.
We found that we could get similarly delicately-crispy results by coating them in cornstarch and double-frying them to ensure crispness. Then we slick them while piping hot with a sweet soy-based glaze before sprinkling them with a finely ground two-pepper seasoning mix. The flavors are sweet, salty, peppery and perfect with an ice-cold beer.
CHAPTERS:
0:00 Introduction: Discovering Tebasaki in Nagoya
0:29 Making the Sauce Base
0:53 Japanese Cooking Foundation: Mirin, Sake & Soy Sauce
1:11 Preparing the Spice Mixture
1:44 The Coating: Potato Starch for Crispy Skin
2:08 First Fry at 320°F
2:39 Second Fry at 350°F
#JapaneseFood #ChickenWings #Tebasaki #JapaneseCooking #FriedChicken #Nagoya #ChrisKimball #MilkStreetRecipes #CookingTechniques #DoubleFry #PotatoStarch
