Tebasaki (Baked Japanese Wings)

If you've been following my culinary adventures, you know that fried chicken holds a special place in my heart. From classic buttermilk to Japanese karaage, there's something magical about that combination of juicy, flavor-packed meat encased in a crispy, flavorful shell. 

Tebasaki is another type of Japanese fried chicken that's made by double-frying chicken wings before dunking them in a mouthwatering sauce that'll make your taste buds dance. Think crispy skin infused with a savory, sweet explosion of ginger and garlic with a black pepper kick. It's amazing, but the double frying creates a bottleneck, and each batch can take 15 minutes to make.

 I've long been intrigued by the possibility of achieving that same satisfying crunch without the need for a vat of hot oil. Chicken wings, with their generous reservoir of fat beneath the skin, should be perfect for oven crisping, but until recently, my experiments have led to less-than-perfect results. 

I finally cracked the puzzle with my Crispy Curry Wings last month. The trick is to brine and air-dry the wings overnight. This drastically reduces the surface moisture of the wings, allowing them to crisp up in the oven to a degree I once thought impossible. The result is nearly indistinguishable from deep-fried wings.

It does require a bit of pre-planning, but you not only get that coveted crunch, but you can also make a big batch all at once. Perfect for game day gatherings, movie nights, or, frankly, any time you're craving something crispy and delicious. 

Since figuring this out, I've been on a mission to adapt all my favorite fried chicken recipes to this oven-baked method. Today, I'm thrilled to share my oven-baked take on Japanese Tebasaki. They're just as good as my double-fried Tebaski, so grab some chicken wings, clear some space in your fridge, and let's get cooking😉.