Japanese Chicken Wings

Japanese Tebasaki Wings

PREP: 15 MIN / READY: 45 MIN

2

Meat Spicy Gluten-Free

Japanese-style double-fried wings with a peppery-sweet teriyaki glaze and gochugaru (Korean red chili) kick.

Ingredients

wings

spicy teriyaki sauce

Instructions

  1. Pat wings completely dry with paper towels. Season generously with salt.
  2. Heat beef tallow/avocado oil in a heavy-bottomed pot to 350°F.
  3. First fry: Cook wings in batches for 7-8 minutes. Don't overcrowd the pot. Remove and rest on a wire rack for 5 minutes.
  4. While wings rest, make sauce: Combine teriyaki sauce, white pepper, gochugaru, crushed peppercorns, and sesame oil in a microwave-safe bowl. Warm slightly (15-20 seconds) and whisk well.
  5. Second fry: Return wings to 350°F oil for 4-5 minutes until golden brown and crispy.
  6. Immediately toss hot wings with sauce in 2 batches to ensure even coating.
  7. Plate and sprinkle with additional gochugaru for color if desired. Serve hot.

Note: For extra thick sauce, reduce in a saucepan over medium-low heat until desired consistency, or whisk in 2 teaspoons cornstarch mixed with 2 teaspoons cold water while sauce is warm.