January 16, 2018

The Best Chicken Wings In The World | Tebasaki Wings!

I first blogged about these amazing Japanese style chicken wings back in 2014, but they are so exceptionally tasty I couldn't have it sitting in the archives and forgotten about. I made it twice last year for friends and each time they were polished off very quickly!

They are seriously THE BEST chicken wings in the world.

Tebasaki is a Japanese style of deep fried wings, originating from the Nagomi region of Japan. My first taste of these wings were ordered from the special menus board at Koya, a phenomenal udon bar in Soho, and I had never tasted such delicious wings in my entire life. If there was ever 1 top favourite food in this whole wide world, tebasaki would most definitely be right up there for me.

I didn't even know they were called tebasaki back then, and by chance I found the very recipe on Rasa Malaysia and knew they were the one from looking at the photos. I tweaked the recipe a little as I didn't want to use sake since we had kids at our dinner parties and were also out of mirin. The results was just as good.

You guys need to try these wings for yourself. All the ingredients used can be easily found in Japan Centre who also offer delivery if you don't live in London, and most Chinese supermarkets should also stock it too.

Recipe adapted from Rasa Malaysia.

Ingredients:
20 chicken wings, middle section and drummettes
1 tbsp light soya sauce
2 tbsp bonito dashi soya sauce
1 tsp garlic powder
3 tsp light brown sugar
1/2 tsp white pepper
1/2 tsp salt
3 tbsp corn flour
Oil, for deep-frying
White sesame seeds

Directions:
1. Rinse the chicken wings and pat very dry with paper towels. Season with salt and white pepper, rub it in well and then add the cornflour. Ensure all the wings are coated with a very thin layer of the cornflour and shake off the excess
2. Heat up oil up in a deep pan or deep fat fryer and wait until it gets hot. There should be enough oil in the pan to fry the batch of wings. Poke a chopstick or drop some cornflour into the oil and if it's hot enough, the oil should fizz where the chopstick/cornflour is
3. When the oil is ready, fry the chicken wings for around 8 minutes or until they are light brown and cooked through. You'll need to increase/decrease the frying time depending on the size of the wings used
4. Remove the wings onto a plate/roasting tray, let the let the oil heat right back up for a few minutes and add the wings back in and deep fry for another 2 minutes or until very crispy. Remove and place on a paper towels to absorb the excess oil. Double frying ensures a juicy inside but super crispy exterior
5. Mix together the light soya sauce, bonito soup base, sugar and garlic powder. Put the wings in a large bowl and pour over the glaze, tossing well to make sure that each wing is lightly coated with the glaze. Top with ready toasted sesame seeds and serve straightaway


I would love to hear if you gave this delicious wings a go!


4 comments

  1. These look so tasty, I love chicken wings!

    Hanh | hanhabelle

    ReplyDelete
    Replies
    1. Ahh thanks Hanh, these are so tasty! We need a video for this one day :)

      Delete
  2. Pass me the napkin, need to wipe away my droolin' haha

    ReplyDelete
    Replies
    1. Haha, thanks Jenny! Please make them, you won't regret it!

      Delete

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