TEBASAKI (JAPANESE-STYLE DEEP FRIED CHICKEN WINGS)
An authentic Tebasaki recipe shared by the Nagoya International Center. Tebasaki are seasoned deep-fried chicken wings and are a specialty food of the Nagoya region of Japan. Honey can also be used instead of sugar. This doesn't make too much sauce, so make extra if you'd like. Also, mirin is a rice wine similar to sake. It has a lower alcohol content and consists of 40-50% sugar. There are a few kinds but any will do, and I'm sure most places will only sell one kind if any at all.
Provided by Cypress
Categories Japanese
Time 15m
Yield 8 wings, 2 serving(s)
Number Of Ingredients 9
Steps:
- Make a cut along the bone of each chicken wing.
- Lightly coat the chicken wings with the flour.
- Shallow fry (at 300°F) the chicken wings in 1cm of vegetable oil over a low heat for 8 minutes or until they are light brown.
- Remove the wings and turn up the heat on the pan (375°F). Add the wings and fry for a further 2 minutes until crisply. Remove and place on a paper towel.
- Mix the sake, mirin, soy sauce, sugar, and garlic powder and heat, either in a bowl in the microwave or on the stove in a pot. Coat the wings with the sauce.
- Season with salt and pepper, and coat with the white sesame seeds.
Nutrition Facts : Calories 563.3, Fat 33.7, SaturatedFat 9.1, Cholesterol 150.9, Sodium 1241.9, Carbohydrate 21.8, Fiber 1.2, Sugar 6.9, Protein 40.4
FRIED CHICKEN WINGS
Make and share this Fried Chicken Wings recipe from Food.com.
Provided by Miss-Alex
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl: Mix the flour, seasonings, and baking powder with a fork.
- Add milk, eggs and mix together until it's blended well, this is the batter.
- In a plastic bag add the Breadcrumbs.
- Add the wings into the batter and mix well, let sit for 3-4 minutes.
- Meanwhile, heat the oil.
- In a plastic ziplock bag, add few pieces at a time, and shake vigorously, *(If you don't have a platic bag, add breadcrumbs to a plastic bowl, add pieces and close the lid to shake)*.
- After shaking all the pieces, add them to the oil,(don't overcrowd it too much).
- Fry each side of the wing for 5 minutes.
- Add fried pieces to a bowl with paper towels, to absorb the oil.
- Enjoy, Usually served with Potato Salad, Coleslaw, French Fries or Biscuits.
Nutrition Facts : Calories 2112.7, Fat 208.8, SaturatedFat 35.1, Cholesterol 307.2, Sodium 585.9, Carbohydrate 9.8, Fiber 0.4, Sugar 0.5, Protein 52
JAPANESE CHICKEN WINGS
This is a recipe I often make for those special guests. They are always a big hit and a true favorite. We enjoy them cold as well
Provided by Dotty2
Categories Chicken
Time 1h20m
Yield 20 pieces, 5 serving(s)
Number Of Ingredients 9
Steps:
- Cut wings in half,cut off the tips and discard.
- Dip in beaten egg and then flour.
- Fry in oil until browned.
- put in casserole.
- Heat sauce ingredients and pour over wings.
- cook at 350F for about 50 minutes.
Nutrition Facts : Calories 886.6, Fat 33.6, SaturatedFat 9.4, Cholesterol 235.5, Sodium 1844.5, Carbohydrate 100.4, Fiber 0.8, Sugar 80.5, Protein 43.3
JAPANESE STYLE CRISP CHICKEN WINGS
This recipe comes from the Canadian Japanese Cookery dating back to 1983. A very simple but tasty chicken recipe.
Provided by William Uncle Bill
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Clip wing tips off and discard.
- Separate wings at joints.
- Wash and drain well.
- In a mixing bowl, whisk together salt, soy sauce, brown sugar, honey, grated ginger and minced garlic.
- Add chicken wing pieces into a large zip-loc bag.
- Pour soy sauce mixture over the wings, shake bag to coat well.
- Place bag in refrigerator and marinate for 3 to 4 hours or longer.
- When ready to use, drain well in a large sieve or a rack for at least 1/2 hour.
- In a mixing bowl, mix together flour and bread crumbs.
- Roll wing pieces in flour mixture until nicely coated.
- Deep fry in batches in hot oil in a WOK until nicely browned, about 3 to 4 minutes, stirring often.
JAPANESE CHICKEN WINGS
I have never had wings that taste as good as these and this is the only recipe I use to make wings with. My girlfriend Betty gave me this recipe and she got it from her neighbor so it's starting to get around. Everyone that I have served these to absolutely loves them and goes well with a nice rice dish. Great for a large crowd and tastes good warmed up if there are any left overs.
Provided by Katherine in Alberta
Categories Chicken
Time 1h10m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Cut wings in half and divide into 4 batches.
- Dip in slightly beaten egg and then in flour.
- Divide the butter into 4 batches.
- Melt the butter in a 2 cup measuring cup and pour only a 1/4 cup into a 10" non stick frying pan.
- Fry the wings in butter on medium heat until a deep brown and crisp.
- Continue with the next 3 batches and then put wings in a shallow roasting pan and pour sauce over top of wings.
- Bake at 350 for 1/2 hour.
- Spoon sauce over wings during cooking.
Nutrition Facts : Calories 166.9, Fat 11.3, SaturatedFat 5, Cholesterol 48.6, Sodium 182.1, Carbohydrate 8.3, Fiber 0.1, Sugar 5.6, Protein 7.7
CRUNCHY DEEP FRIED CHICKEN WINGS
These chicken wings remind me of KFC Extra Crispy chicken! A crunchy outside coating makes them great with or without sauce. I serve them "naked" with sauces on the side.
Provided by AzMelody
Categories Chicken
Time 50m
Yield 12 wings, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat deep fryer to 375 degrees, and oven to 250 degrees.
- Combine garfava bean flour, cornstarch, tapioca starch, sorghum flour and Stubbs seasoning in a plastic container with a lid. Shake to mix well.
- Combine egg and milk in a bowl and beat until mixed well. Put chicken in the container of flour, and shake to coat. Shake off extra flour, dip in egg mixture, then return to container of flour for another shake. Remove from flour, shake off excess, and move to plate. Continue to coat remaining pieces of chicken.
- Select largest pieces of chicken first. Dip chicken in flour one more time just prior to putting in fryer, and shake off excess flour. Fry chicken pieces for about 10 minutes, or until golden brown and juices are running clear. Do not cook all chicken at one time, or your oil will cool down too much. I cook "drummies" with "drummies" and "flatties" with "flatties".
- When finished frying, move to wire rack on cookie sheet, and put in preheated oven while frying other pieces.
- SERVING SUGGESTIONS:.
- Wings may be served "naked", with sauces (barbecue, honey mustard, hot sauce) on the side, or tossed in sauce. You could also tweak the seasonings and serve with sesame our sweet and sour sauce.
Nutrition Facts : Calories 531.1, Fat 34, SaturatedFat 9.9, Cholesterol 225.2, Sodium 181, Carbohydrate 14.4, Fiber 0.1, Sugar 0.1, Protein 39
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