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😉.
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Units
Ingredients
- 1 kilogram chicken wings
- ¼ teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon potato starch
- 1 tablespoon vegetable oil
- 3 tablespoons sugar
- 3 tablespoons soy sauce
- ⅓ cup sake
- 1 teaspoon ginger juice
- 7 grams grated garlic
- 1 tablespoon black vinegar
- 2 teaspoons toasted sesame seeds
Instructions
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Add the 1 kilogram chicken wings to a bowl and then sprinkle with the ¼ teaspoon salt and 1 teaspoon black pepper while moving the wings around to ensure they get an even coating.
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Toss the wings thoroughly to ensure the seasonings are evenly distributed.
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Arrange the seasoned wings in a single layer on a wire rack set over a tray. Place the tray in the refrigerator uncovered and allow the wings to dry overnight.
- To bake the wings, place your oven rack in the middle position and preheat to 375°F (190°C).
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Sprinkle the wings with 1 tablespoon potato starch and then toss them to give them a thin, even starch coating.
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Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the wings on the rack with the skin’s thicker side facing up so they do not overlap.
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Brush the chicken wings with the 1 tablespoon vegetable oil and put them in the oven. Bake until the skin has rendered out most of its fat (45 minutes to 1 hour).
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Add the 3 tablespoons sugar, 3 tablespoons soy sauce, ⅓ cup sake, 1 teaspoon ginger juice, and 7 grams grated garlic to a pan and boil the mixture until it thickens and forms large shiny bubbles.
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Turn off the heat and stir in the 1 tablespoon black vinegar. Pour the sauce into a large bowl.
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When the tebasaki are crisp, remove them from the oven and dump them into the bowl with the sauce. Toss to coat evenly and then sprinkle with the 2 teaspoons toasted sesame seeds to serve.
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