Spicy Nagoya-Style Chicken Wings

1. 1

   Wash the chicken wings with water and pat dry.

2. 2

   Season with salt and pepper and massage the seasonings in well.

3. 3

   Put the katakuriko in a plastic bag and add the seasoned chicken wings.

4. 4

   Shake and massage the bag to coat the wings evenly.

5. 5

   Shake off any excess flour and take the chicken out of the bag.

6. 6

   Heat up some frying oil in a pan to over medium-high heat.

7. 7

   Deep fry the chicken wings at around 170C to 180C for about 8 minutes.

8. 8

   (Adjust the frying time depending on the size of the wings.)

9. 9

   If you are frying the wings in a frying pan, put about 1 cm of oil in and fry the wings over low-medium heat one side at a time, taking care not to let them burn.

10. 10

    Make the sauce while you are frying the wings.

11. 11

    Put the ingredients marked (soy sauce, mirin, sake, sesame seeds, black pepper) in a large bowl and mix together.

12. 12

    Put just half the amount of black pepper in, and reserve the rest to sprinkle on the wings.

13. 13

    Sprinkle the freshly fried wings with the reserved black pepper.

14. 14

    Dip the wings one at a time into the mixed sauce.

15. 15

    Coat the wings thoroughly with the sauce and put on a serving plate.

16. 16

    Done!

* Per serving · 4 servings · Values may vary.

No additional tips available.