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Japanese Nagoya Tebasaki | Crispy Street Food Wings
(0)
50 min
Under an hour
Gurkerl Küche
Knusprige Hendlflügel auf japanische Art: Im Backrohr goldbraun gebacken, in süß-würziger Tare-Sauce glasiert und mit reichlich schwarzem Pfeffer und Sesam veredelt. Ein legendärer Streetfood-Hit aus Nagoya für zu Hause!
Ingredients
Preparation method
Preparation & Baking in the oven
Preheat the oven to 220 °C top/bottom heat and line a baking sheet with baking paper (optionally place an oven rack on top so the wings get extra crispy all around). Pat the chicken wings thoroughly dry with paper towels – this is the secret to maximally crispy skin.
Thoroughly toss the chicken wings in a large bowl with the fine salt and 2 tbsp sunflower oil. Then sift the cornstarch over them and toss the wings until they are evenly and thinly coated with starch all over.
Place the chicken wings on the prepared baking sheet with some space in between and bake in the preheated oven for approx. 35–40 minutes until golden brown and crispy, turning them once halfway through the baking time.
Chef's tip
For that distinctive Nagoya flavor, do not skimp on the freshly ground black pepper – the combination of sweet-sticky tare glaze and spicy pepper heat is what makes this street food so famous!
Patting the chicken wings dry before dusting with cornstarch is essential: only without excess moisture will the skin turn out wonderfully crisp in the oven.
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