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Hero shot of Furaibou-style fried chciken wings on a plate served with cabbage pieces.
Nagoya-style Fried Chicken Wings
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins

Nagoya-style Fried Chicken Wings is called ‘Nagoya no Tebasaki’ and it is a famous dish in Nagoya, Aichi prefecture. The sweet savoury sauce coated over the deep-fried chicken wings is so tasty. The spiciness from the generous amount of pepper makes this dish so unique.

My recipe contains two different styles of Nagoya no Tebasaki from the two famous restaurant chains – Furaibou and Sekai no Yamachan. Their Fried Chicken Wings are different in appearance, cooking method and spices. But you can mix and match two different methods.

Cook Time assumes that the chicken pieces are deep-fried in two batches.

Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Recipe Type: Main
Cuisine: Japanese
Keyword: fried chicken, karaage chicken
Serves: 2
Author: Yumiko
Ingredients (tbsp=15ml, cup=250ml)
Furaibou Wings
  • 12 chicken wings (only wingettes, note 1)
  • Oil to deep fry (note 2)
  • Roasted white sesame seeds
  • Pepper
Sekai no Yamachan Wings
  • 12 chicken wings (without drumette, i.e. wingettes with tips, note 1)
  • 2 tbsp corn flour
  • Oil to deep fry (note 2)
  • Ground white pepper
Sauce (note 3)
  • 1 tbsp cooking sake
  • 2 tbsp mirin
  • 2 tbsp soy sauce
  • 2 tsp garlic grated
  • 1 tsp ginger grated
  • 2 tsp sugar (optional, note 4)
Serving (optional)
  • Bite-size cabbage pieces
  • A lemon wedge
  1. Put all the Sauce ingredients in a small saucepan and bring it to a boil. Leave it until required.

  2. Pat dry chicken pieces with kitchen paper.

  3. If making Sekai no Yamachan wings, coat the wings with corn flour.

1st Frying
  1. Heat oil to 160°C / 320°F (note 5). Carefully place chicken in oil – do not crowd the oil with chicken. Fry in batches.

  2. Cook for about 5 minutes until the chicken becomes only slightly golden, turning them over few times while frying. (note 6)

  3. Transfer the wings to a rack lined with kitchen paper. Leave for 10-15 minutes.

2nd Frying
  1. Bring the temperature of the oil up to 180°C / 356°F.

  2. Carefully place the chicken (do not crowd the oil) and cook for 3-4 minutes until golden brown. The oil bubbles and splashes a lot initially, then the chicken starts floating. When it’s done, the bubbles around the chicken are smaller and the oil does not splash.

  3. Transfer the chicken to a rack lined with kitchen paper. Repeat for the rest of the batches.
  4. Place a rack on a tray and put the fried chicken pieces on the rack facing the inside of the wing up.

  5. Brush the surface generously with the sauce. If you would like a very spicy flavour like Yamachan-style, sprinkle generous amount of pepper over the chicken pieces.

  6. Turn the chicken pieces over and baste them generously with the sauce. Put pepper over the chicken pieces (adjust the amount of pepper to your liking).

Serving Furaibou Style Wings (note 7)
  1. Put cabbage on the side of a serving plate and a lemon wedge next to it.

  2. Place the wingettes next to each other with the inside of the wing facing up.

  3. Sprinkle sesame seeds over the wingettes.

Serving Sekai no Yamachan style Wings (note 7)
  1. Pile all the chicken wings up high on a plate.

Recipe Notes

1. A dozen of my wingettes weighed 350g / 0.8lb, while a dozen of Yamachan-style wings (wingette + tip) weighed 650g / 1.4lb.

If you bought full chicken wings, i.e. drumette + wingette + tip, please refer to Nagi’s recipe, Truly Crispy Oven Baked Chicken Wings, which includes how to cut chicken wings into three portions with a step-by-step photo.

2. You will need to fill a pan with enough oil to submerge the chicken wings.

If your pan is small, you can fry the chicken in batches. I fried the Furaibou-style chicken pieces in two batches and the Yamachan-style chicken in three batches.

3. The quantity of the sauce is just right for the Yamachan-style chicken wings. If you are making the Furaibou-style wings, you will use about 2/3 of it.

4. Adding sugar makes the sauce closer to the Furaibou sauce. You can slightly increase or decrease the quantity to suit to your palate.

5. The oil bubbles and splashes a bit when chicken is put in the oil, so use a deep thick frying pan or a thick bottomed pot.

6. The Furaibou-style chicken may stick to the bottom or stick to each other as they have no flour coating. Hold the pan with an oven mitt and gently separate the chicken.

7. I copied the typical way of serving wings from both stores. Furaibou comes with shredded cabbage but I felt that bite-size pieces are easier to eat by hand, since you are most likely to use your hands to eat the wings.

8. Nutrition per serving (Furaibou version). It assumes that meat of the wings is 60% of the total weight, the oil absorption rate is 5% (less than other fried dishes due to no coating on the chicken wings).

serving: 171g calories: 566kcal fat: 41g (63%) saturated fat: 11g (55%) trans fat: 0.3g polyunsaturated fat: 9.3g monounsaturated fat: 19g cholesterol: 86mg (29%) sodium: 1294mg (54%) potassium: 353mg (10%) carbohydrates: 24g (8%) dietary fibre: 2.9g (12%) sugar: 6.9g protein: 22g vitamin a: 9% vitamin c: 6.1% calcium: 14% iron: 21%