Dinner · 45 min · japanese

Nagoya Tebasaki

Japanese flavors, weeknight effort. Chicken wings meets potato starch in a 45-minute dinner worth keeping in rotation. The macros do the talking: 64g protein, 11g carbs, and 16g fat in every 443-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Chicken wings
• 0.5 cup Potato starch
• 1 tsp Salt
• 2 tsp Black pepper
• 0.25 cup Soy sauce
• 2 tbsp Mirin
• 1 tbsp Sake
• 1 tbsp Sugar
• 1 tbsp Sesame seeds
• 1 tsp Garlic powder

Steps

1. Pat the wings very dry and dust with potato starch. Dry wings mean a crisp, glassy crust.
2. Fry at 350 degrees 8 minutes until golden; rest 5 minutes, then fry again at 375 for 3 minutes. The double fry is the Nagoya secret.
3. Simmer the soy, mirin, sake, and sugar 3 minutes into a light glaze. Toss the hot wings in it.
4. Shower with coarse black pepper and sesame seeds — tebasaki should be aggressively peppery.
5. Serve hot with beer. The pepper hits first, the sweet-salty glaze follows, and the wings disappear.

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