Fried chicken wings with teriyaki sauce and nanami togarashi

Ingredients

• 12 pièces Chicken wings (about 500 g)
• 1 c. à café Salt (fine salt)
• ½ c. à café Ground black pepper (freshly ground)
• 1 gousse Garlic (peeled and minced)
• 1.5 cm Fresh ginger (peeled and grated)
• 2 c. à soupe Soy sauce (light soy type)
• 1 c. à soupe Mirin (sweet rice wine)
• 1 c. à soupe Sake (dry)
• 1 c. à café Rice vinegar (unflavored)
• 1 c. à soupe Sugar (white or cane)
• 2 c. à soupe Potato starch (to coat the wings)
• 1 L Frying oil (neutral oil (peanut or sunflower))
• 1 c. à café Light sesame seeds (lightly toasted)
• 1 c. à café Nanami togarashi (Japanese spice blend)

Instructions

1. Season the wings

   Sprinkle the chicken wings with salt and black pepper, then evenly distribute the seasoning by gently massaging. Set aside on a plate.

   Time: PT5M

2. Prepare garlic and ginger

   Peel the garlic clove and mince it finely. Peel a piece of ginger about 1.5 cm and grate it.

   Time: PT3M

3. Make the teriyaki sauce

   In a saucepan, combine soy sauce, mirin, sake, minced garlic and grated ginger. Bring to a boil, then simmer gently for 3 minutes. Remove from heat, add rice vinegar and sugar, stir and set the sauce aside.

   Time: PT5M

   Temperature: 100°C

4. Prepare the starch mixture

   In a small bowl, mix potato starch with a pinch of salt. Coat each chicken wing with this mixture, shaking off the excess.

   Time: PT3M

5. Heat the oil

   Heat the frying oil in the pot to 100 °C (use a thermometer).

   Time: PT5M

   Temperature: 100°C

6. Fry the wings

   Drop the coated wings into the hot oil. Fry for about 10 minutes, turning regularly until golden and crispy. Drain on paper towels to absorb excess oil.

   Time: PT10M

   Temperature: 100°C

7. Drain the wings

   Transfer the wings onto paper towels for 2 minutes to remove surplus oil.

   Time: PT2M

8. Coat with sauce and spices

   Place the wings in a large bowl, pour the reserved teriyaki sauce over and toss to coat well. Sprinkle nanami togarashi and toasted sesame seeds, toss again and arrange on a serving platter.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

20 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Fresh ginger: ground ginger (¼ tsp)
• Instead of Soy sauce: tamari (gluten‑free)
• Instead of Mirin: sugar + rice vinegar (½ tbsp + ½ tsp)
• Instead of Sake: dry white wine
• Instead of Rice vinegar: apple cider vinegar
• Instead of Sugar: honey (½ tbsp)
• Instead of Potato starch: cornstarch
• Instead of Nanami togarashi: Espelette pepper + sesame + citrus zest

Equipment Needed

• Large pot or deep fryer
• Cooking thermometer
• Medium saucepan
• Mixing bowl
• Kitchen tongs
• Cutting board
• Chef's knife
• Whisk or wooden spoon
• Paper towels
• Serving plate

Critical Steps — Do Not Skip

• Make the teriyaki sauce
• Heat the oil to the correct temperature
• Fry the wings until uniformly golden

Chef Tips from the Video

• Lightly toast the sesame seeds dry in a pan before sprinkling for extra flavor.
• Use a freezer bag to shake the wings with the starch for an even layer.

Troubleshooting

Storage

Refrigerator: Store the wings in an airtight container, up to 2 days.

Freezer: Cooked wings can be frozen for 1 month, but the texture will be less crispy after thawing.

Room temperature: Consume immediately; do not leave more than 2 hours at room temperature.

Make-Ahead Tips

• Prepare the teriyaki sauce ahead of time and keep it refrigerated for 2 days.
• Wings can be fried ahead and reheated in the oven at 180 °C for 5 minutes to regain crispness.