Spicy Nagoya-Style Chicken Wings

Spicy Nagoya-Style Chicken Wings

The spiciness of black pepper combined with the sweet and salty sauce is so good with beer or rice. It's hard to stop eating!

Ingredients: 2-3 servings

Chicken wings - the midsection and the tip
Salt and pepper
to taste
about 3 tablespoons
★ Soy sauce
2 to 3 tablespoons
★ Mirin
2 tablespoons
★ Sake
1 tablespoon
★ White sesame seeds
1 tablespoon
★ Coarsely ground black pepper
1 1/2 tablespoons (or to taste)
Vegetable oil
For frying


1. Wash the chicken wings with water and pat dry. Season with salt and pepper and massage the seasonings in well.
2. Put the katakuriko in a plastic bag and add the seasoned chicken wings. Shake and massage the bag to coat the wings evenly.
3. Shake off any excess flour and take the chicken out of the bag. Heat up some frying oil in a pan to over medium-high heat.
4. Deep fry the chicken wings at around 170°C to 180°C for about 8 minutes. (Adjust the frying time depending on the size of the wings.) If you are frying the wings in a frying pan, put about 1 cm of oil in and fry the wings over low-medium heat one side at a time, taking care not to let them burn.
5. Make the sauce while you are frying the wings. Put the ingredients marked ★ (soy sauce, mirin, sake, sesame seeds, black pepper) in a large bowl and mix together. Put just half the amount of black pepper in, and reserve the rest to sprinkle on the wings.
6. Sprinkle the freshly fried wings with the reserved black pepper.
7. Dip the wings one at a time into the mixed sauce. Coat the wings thoroughly with the sauce and put on a serving plate.
8. Done!

Story Behind this Recipe

These are the speciality of a famous restaurant in Nagoya, so I took on the challenge of recreating it at home.