Japanese-Style Chicken Wings ( Tebasaki )
If you're in the mood for a spicy dish, you've probably considered Japanese-style chicken wings. The delicious and crispy wing skins and boneless meat make them the perfect party appetizer or main course.
Print
Pin Recipe
Servings: 6 serves
Calories: 470kcal
Add to Collection
Ingredients
- 1 cup flour
- ½ teaspoon white pepper powder
- ½ teaspoon garlic powder optional
- ½ teaspoon cayenne pepper or to taste
- 2 eggs beaten
- 3 pounds chicken wings patted dry with paper towels
- 1 cup butter plus 2 tablespoons vegetable oil
- Green onion chopped, for garnish (optional)
For basting sauce
- 3 tablespoons soy sauce
- 3 tablespoons water
- ½ cup sugar or ^ cup sugar plus honey, to taste
- ½ cup white vinegar
- ¼ teaspoon MSG optional
- ½ teaspoon Chinese 5-spice powder optional
- 1 teaspoon salt
Instructions
- 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).
Video
Notes
To prepare these wings, the meat is cut with two slits in the mid-joint, then deep-fried until crisp. The wings are slow-cooked close to the bones, so they're completely cooked through.
Nutrition
Serving: 6serves | Calories: 470kcal | Carbohydrates: 36g | Protein: 29g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 1044mg | Potassium: 322mg | Fiber: 1g | Sugar: 19g | Vitamin A: 465IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 3mg
© 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.