Welcome to the world of Tebasaki, the sensational Japanese chicken wings that are crispy, flavorful, and utterly addictive. As a passionate food blogger and seasoned chef, I’m thrilled to share this Tebasaki recipe with you. Get ready for a culinary adventure that will tantalize your taste buds and leave you craving more.
Japanese-Style Chicken Wings ( Tebasaki )
- Combine the basting sauce ingredients in a bowl and set them aside.
- Mix the flour and other dry ingredients together.
- Dip the wings into the beaten eggs and then into the flour mixture.
- Preheat the oven to 350°F.
- Preheat butter and/or oil for frying in a heavy skillet over medium heat.
- When butter/oil is hot, fry the wings until they are deep brown and crisp, then transfer them into a shallow roasting pan. Arrange them in a single layer.
- Bake the wings for about 30 minutes, basting with the sauce and turning them over from time to time.
- Serve garnished with chopped green onions (optional).
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Preparation Method: Tebasaki in the Air Fryer
- 2 pounds (approx. 1 kg) chicken wings, separated into drumettes and flats
- 1/4 cup potato starch
- 2 tablespoons vegetable oil
- Salt and pepper to taste
For the Marinade:
- 1/4 cup soy sauce
- 3 tablespoons sake (rice wine)
- 2 tablespoons mirin (sweet rice wine)
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon red pepper flakes (adjust to your spice preference)
- Marinate the Chicken:
- In a bowl, combine all the marinade ingredients – soy sauce, sake, mirin, sugar, minced garlic, grated ginger, and red pepper flakes. Mix well.
- Place the chicken wings in a zip-top bag or a bowl and pour the marinade over them. Seal the bag or cover the bowl, then refrigerate for at least 2 hours or overnight for best results.
- Preheat the Air Fryer:
- Preheat your air fryer to 380°F (190°C) for about 5 minutes.
- Coat the Chicken:
- Remove the chicken from the marinade and allow the excess to drip off.
- In a separate bowl, combine the potato starch, salt, and pepper.
- Roll each piece of chicken in the potato starch mixture until well coated. Shake off any excess starch.
- Air Fry the Chicken:
- Lightly grease the air fryer basket with vegetable oil.
- Arrange the coated chicken wings in a single layer in the air fryer basket, ensuring they aren’t touching.
- Cook the Tebasaki in batches if needed.
- Air fry at 380°F (190°C) for 25-30 minutes, flipping the wings halfway through the cooking time.
- Your Tebasaki is ready when it’s golden brown and crispy on the outside and reaches an internal temperature of 165°F (74°C).
- Serve Hot:
- Once done, remove the Tebasaki from the air fryer.
- Serve your air-fried Tebasaki hot with a sprinkle of additional red pepper flakes or sesame seeds for extra flavor and a side of your favorite dipping sauce.
Tips for making Tebasaki
- Marinate for Flavor: Give your Tebasaki wings enough time to soak up the marinade. Marinating for at least 2 hours, or overnight, allows the flavors to penetrate the meat deeply.
- Even Coating: When using the potato starch, ensure an even coating on the chicken wings. This will contribute to the signature crispy texture.
- Preheat the Air Fryer: Always preheat your air fryer before cooking. This ensures even cooking and a crispy exterior.
- No Overcrowding: Avoid overcrowding the air fryer basket. Arrange Tebasaki in a single layer with space between each piece. Cook in batches if necessary.
- Adjust Spiciness: The level of spiciness is adjustable. If you prefer a milder version, reduce the amount of red pepper flakes in the marinade.
- Check Doneness: To confirm that your Tebasaki is cooked thoroughly, use a meat thermometer. It should read 165°F (74°C) when inserted into the thickest part of the meat.
- Dipping Sauces: Serve your Tebasaki with classic Japanese condiments like soy sauce, ponzu, or a sweet chili sauce for dipping.
- Sesame Seeds: A sprinkle of toasted sesame seeds over the Tebasaki adds a nutty aroma and extra crunch.
- Pickled Vegetables: Japanese pickles, or tsukemono, are a great accompaniment to balance the richness of Tebasaki.
- Beer Pairing: Tebasaki is a perfect companion for a cold beer. The spicy wings complement the bitterness of the beer wonderfully.
- Crisp Greens: A side of fresh, crisp salad greens or a seaweed salad provides a refreshing contrast to the spicy wings.
FAQs (Frequently Asked Questions) about Tebasaki
- Can I use chicken drumsticks for Tebasaki? Absolutely, you can use chicken drumsticks instead of wings for Tebasaki. Follow the same marinating and air frying instructions for equally delicious results.
- How can I make Tebasaki less spicy? To make Tebasaki less spicy, reduce the amount of red pepper flakes in the marinade. You can also omit them entirely for a mild version.
- Can I store leftover Tebasaki? Yes, you can store leftover Tebasaki in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the air fryer for a crispy texture.
- Are there vegetarian alternatives to Tebasaki? If you’re looking for a vegetarian alternative, consider making Tebasaki-style tofu. Marinate and air fry tofu slices using the same technique for a meatless version.
- How do I reheat Tebasaki without losing crispiness? Reheat Tebasaki in the air fryer for a few minutes to maintain its crispy texture. Be careful not to overheat, as it may become too dry.
Spice up your culinary repertoire with our Tebasaki recipe. Discover the secret to crispy wings with a mouthwatering kick!
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.