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Easy and delicious, these baked Tebasaki wings are a crispy, satisfying snack or appetizer.

Tebasaki (Crispy Baked Wings)

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 16 hours 55 minutes
Yield 4 servings

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

  • 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.
    Wings get sprinkled with salt and pepper before resting in the refrigerator overnight.
  • Toss the wings thoroughly to ensure the seasonings are evenly distributed.
    Chicken wings sprinkled with salt and pepper.
  • 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.
    Wings get air-dried in the refrigerator overnight.
  • To bake the wings, place your oven rack in the middle position and preheat to 375°F (190°C).
  • Sprinkle the wings with 1 tablespoon potato starch and then toss them to give them a thin, even starch coating.
    Potato starch-dusted chicken wings.
  • 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.
    Wings ready for the oven.
  • 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).
    Oiling the wings.
  • 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.
    Boiling the sauce to reduce it.
  • Turn off the heat and stir in the 1 tablespoon black vinegar. Pour the sauce into a large bowl.
    Black vinegar adds zing to the sauce.
  • 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.
    Wings are coated in Tebasaki sauce.

Nutrition

Calories 418kcalCarbohydrates 14gProtein 27gFat 26gSaturated Fat 7gPolyunsaturated Fat 7gMonounsaturated Fat 10gTrans Fat 0.3gCholesterol 104mgSodium 1000mgPotassium 291mgFiber 1gSugar 9gVitamin A 205IUVitamin C 2mgCalcium 39mgIron 2mg
Course Appetizer, Entree, Snack
Cuisine Japanese