The crispiest stickiest chicken wings EVER! | Japanese Nagoya Fried Chicken Wings | Marion's Kitchen

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics the sweetness of mirin.

sake

🥗Healthier: cooking wine

💰Cheaper: white grape juice

Cooking wine is a lower-cost alternative for flavor.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still suitable for frying.

chicken wings

🥗Healthier: chicken thighs

💰Cheaper: drumsticks

Thighs are leaner and drumsticks are often less expensive.

Prepare the sweet and sticky glaze by simmering soy sauce, mirin, sake, sugar, garlic, and ginger for about 10 minutes.

Coat chicken wings in plain cornflour (cornstarch).

Heat vegetable oil to about 160°C (320°F) for the first fry.

Fry wings in batches for about 5-7 minutes until they have a light golden color.

Remove wings and let them cool slightly before the second fry.

Increase oil temperature to about 180°C (356°F) for the second fry.

Fry wings until they have a golden skin, about 10 minutes, moving them around occasionally.

Drain wings on a baking rack and brush with the sweet sticky glaze.

Sprinkle with sesame seeds and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens