Chicken wings, known as "tebasaki," are a popular izakaya snack in Japan, often served grilled or deep‑fried with simple soy‑based sauces. They embody the casual, shareable nature of izakaya dining, where salty, slightly sweet flavors pair well with beer.

In Nagoya, tebasaki are often coated in a sweet miso glaze, while in Osaka they may be served with a tangy ponzu. The Milk Street recipe reflects the Kansai tradition of using a sake‑mirin‑soy base with ginger and garlic for a clean, bright flavor.

They are typically served hot, sprinkled with a little shichimi (seven‑spice) or sesame seeds, and eaten with fingers alongside cold beer or sake. The wings are presented on a small plate or wooden board for easy sharing.

Tebasaki are a staple at casual gatherings, after‑work drinks, and festivals. They are especially popular during summer beer festivals (biiru matsuri) where their salty‑sweet flavor complements cold brews.

Authentic glaze uses equal parts sake, mirin, and soy sauce with a touch of sugar, ginger, and garlic. Substitutes like dry sherry for sake or honey mixed with sake for mirin work, but they change the delicate balance of sweetness and acidity.

Serve them alongside edamame, pickled daikon, or a simple cucumber sunomono salad. A bowl of miso soup or a side of steamed rice helps balance the richness of the wings.

Christopher Kimball’s Milk Street emphasizes technique—double‑frying for texture and a precise sake‑mirin‑soy glaze—while many other channels focus on a single fry or heavy barbecue sauces. Milk Street also highlights the use of potato starch for an ultra‑light crust.

Common errors include frying at too low a temperature, which yields greasy wings, and not drying the wings before coating, which prevents a crisp crust. Also, applying the glaze after the wings have cooled will cause it to slide off.

The first low‑temperature fry cooks the meat through without over‑browning the coating. The second higher‑temperature fry quickly crisps the thin potato‑starch crust, giving the wings a light, airy crunch.

Yes. Prepare the glaze up to a day ahead and refrigerate. Coat the wings with potato starch, keep them covered in the fridge, and fry them when ready. After frying, store in an airtight container in the refrigerator for up to 3 days and re‑heat in a hot oven to restore crispness.