Super-Crisp Japanese Chicken Wings Are Made Like French Fries

Ingredients

• 2 lb Chicken Wings (bone‑in, skin‑on; split at joint if large)
• 1/4 cup Sake (Japanese rice wine, dry)
• 1/4 cup Mirin (sweet rice wine)
• 1/4 cup Soy Sauce (low‑sodium preferred)
• 2 tbsp Granulated Sugar
• 1 tsp Fresh Ginger (peeled and grated)
• 1 clove Garlic (minced)
• 1 tsp White Peppercorns
• 1 tsp Black Peppercorns
• 1 tsp Salt
• 1/2 cup Potato Starch (for coating; creates ultra‑crisp skin)
• 4 cup Vegetable Oil (high smoke‑point oil such as canola or peanut)

Instructions

1. Make the Glaze

   Combine sake, mirin, soy sauce, and granulated sugar in a saucepan. Heat over medium, stirring, until the sugar fully dissolves. Remove from heat and set aside.

   Time: PT5M

2. Prepare the Spice Mixture

   In a spice grinder, combine white peppercorns, black peppercorns, salt, and a pinch of extra sugar. Pulse until fine. Reserve 1½ tbsp for finishing and keep the rest for the coating.

   Time: PT5M

3. Coat the Wings

   Pat the chicken wings dry with paper towels. Place potato starch in a large mixing bowl, add the wings, and toss until each piece is lightly coated. Shake off excess starch.

   Time: PT5M

4. Heat Oil for First Fry

   Fill the Dutch oven with vegetable oil to a depth of about 2 inches. Heat to 320°F (160°C) using the thermometer.

   Time: PT5M

   Temperature: 320°F

5. First Fry – Batch 1

   Working in batches, lower half the wings into the oil. Fry for 3–4 minutes, just until the coating turns a light golden color. Remove with tongs and drain on paper towels.

   Time: PT5M

   Temperature: 320°F

6. First Fry – Batch 2

   Repeat the same process with the remaining wings at 320°F.

   Time: PT5M

   Temperature: 320°F

7. Raise Oil Temperature

   Increase the oil temperature to 350°F (177°C). This higher heat will create the final crisp exterior.

   Time: PT2M

   Temperature: 350°F

8. Second Fry – Batch 1

   Return the first batch of wings to the oil. Fry for 2–3 minutes, until the skin is deep golden‑brown and very crisp. Remove and drain.

   Time: PT3M

   Temperature: 350°F

9. Second Fry – Batch 2

   Fry the second batch the same way at 350°F.

   Time: PT3M

   Temperature: 350°F

10. Glaze and Finish

    While the wings are still hot, brush each piece on both sides with the prepared sake‑soy glaze. Sprinkle the reserved 1½ tbsp of spice mixture over the wings for a peppery finish.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

12 g

Fat

15 g

Fiber

0 g