Nagoya Style Fried Chicken Wings

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Nagoya Style Fried Chicken Wings |

One of my husband’s favorite Japanese meals that he always requests to eat when we are in Japan is Yakitori.  Yakitori means “grill (yaki) chicken (tori)” in Japanese and Yakitori restaurants typically serves their delicacies on a wooden skewers.

Nagoya Style Fried Chicken Wings | Just One Cookbook

With “chicken” in the name, you guessed right, the main ingredients are mostly from chickens.  Typical chicken parts served on skewer include thighs, meatball, skin, hearts, wings, cartilage, and gizzards.  Based on your preference and chicken parts, you pick seasonings – either shio (salt) or tare (yakitori sauce) – for each skewer.  Other popular skewers besides chicken parts are bacon asparagus, shiitake mushrooms, fried tofu, bacon quail egg, and pork cheek meat.

When a Japanese Yakitori restaurant Kokko opened close to our home a few years ago, my husband requested to go on nearly every special occasion.  One of our family’s favorite items on the menu is their Nagoya style chicken wings.  These are sooooo good!  One order is not really enough for our family.

These chicken wings are deep fried to perfection and then coated with sweet soy sauce.  This style of deep fried chicken (we call it Karaage) with the sweet sauce is referred to as Nagoya style because they were originated from there (Nagoya is located in central part of Japan).  Every time when these chicken wings are served, our family would need to divide the pieces into equal shares so our children wouldn’t fight over who had more or less pieces.  Since my family loves this dish so much, I knew I had to come up with something similar, and finally I was able to come close to duplicating the flavor.

I hope you enjoy these finger-licking chicken wings.  Have a great weekend!

Nagoya Style Fried Chicken Wings | Just One Cookbook

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Nagoya Style Fried Chicken Wings
Prep time
Cook time
Total time
Serves: 4-6
  • 2 lb Chicken wings (we only used 5 wings/1 lb today)
  • Potato starch (or corn starch)
  • Oil for deep frying
  • White sesame seeds
  • 1 cup mirin
  • ½ cup soy sauce
  • 3 Tbsp. sake
  • ⅓ cup sugar
  • ¼ tsp. salt
  • 2-3 sliced ginger (I put a little bit more today)
  • 2 garlic cloves, crushed or minced
  1. In a small saucepan, heat all the ingredients for Sauce to a boil. Then reduce the heat and simmer for 15-20 minutes until the sauce thickens and reduced (the sauce will get thicker as the temperature cools down)
  2. Meanwhile, cut the wings at the joint. Rinse in cold water and pat dry with paper towel.
  3. Dredge the chicken wings in potato starch and remove the excess.
  4. Deep fry the wings at 320F (160C) until 80% cooked, about 10 minutes. Drain oil on wire rack or paper towel for 3-5 minutes.
  5. For the 2nd time, deep fry at 350F (180C) until the wings are crispy, about 5 minutes. The wings should be golden brown.
  6. Using a tong, coat the chicken wings in the sauce or serve the wings on a plate and pour the sauce over. Sprinkle white sesame seeds and serve immediately.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.


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  1. Sylvia

    I really didn’t know that yakitori means grilled chicken!!! I just thought that it meant anything grilled on a stick. How i wish i could visit that restaurant too but am sure your beautiful looking dish taste as good as if not better than theirs!

  2. donna mikasa

    I’m drooling, Nami! Thank you for sharing your perfected sauce recipe! This recipe is a definite “must try”!

  3. Oh my, Nami! This is a great weekend treat and no wonder your kids love this. Mine already love your ginger pork and so this is a must. Do you think it would also go well with BBQ chicken? I love how you upped the ginger too. Finger-licking indeed!

    • Hmm, come to think of it, maybe you can grill the chicken first and dip in this sauce. Because the sauce is thick (and little syrupy), I’d suggest to grill the chicken first and coat with the sauce later, instead of marinading the chicken in the sauce first… :-)

  4. Nami is t it wonderful when you can recreate a dish at home that your family loves? This sauce looks and sounds delicious. I wonder how it would taste if added to boneless, skinless chicken breasts and then baked in the oven or even to grilled chicken breasts? I may try have to try that. Thanks for sharing.

  5. That looks delicious! I’d imagine if I just marinate the wings with the sauce and bake them they would also turn out nice (albeit makes a complete different dish I guess)

    Oh btw I made the grilled lemongrass chicken you’ve recently posted. It was AMAZING!! Going to make that again soon as I always have some lemongrass around. Thanks so much!

    • Yes, I’ve heard of Furaibo (風来坊) but I had never had a chance to eat there before. Yes, I think they are in LA? Do you like their chicken Kat?

      • I do like their chicken Nami, I used to ask my husband to bring some home for me whenever he went to Nagoya. Now I found a place in my shotengai that makes something similar :)

  6. Ira Rodrigues

    Lip smacking! I want them now.
    I can imagine how delicious the overall dish, it can tell from the looks and it sauce ingredients just rock!

  7. Totemo Oiishi desu! Finger licking good. I also would need to make at least 5 pounds of wings for my hungry teenage boys. On second thought maybe 10… Ja Mata, BAM

  8. One of my weaknesses is chicken wings–it’s my favorite part of the chicken. When I received my new issue of Saveur mag this week with chicken wings on the cover, I decided I should make some, too. Now your version is making my mouth water at 8 a.m.! Yum, I think chicken wings are in my very near future. I have all the ingredients for your yummy version. And…I need to check that place out by your house!

    Have a great day, Nami!

  9. Natalie

    Omg Nami I love chicken wings and these are seasoned to my liking! Only part I am thankful is that I am not there to eat them because I have been told I eat wings like a savage. So at least I am not embarrassing you haha.

  10. Thanks to one of my close friends who is Japanese, I’ve been introduced to Karage and enjoyed it thoroughly .. though I have mostly had the Pork ones. The sauce was on the side mostly. It’s helpful to get to know the background on all the terminology of Japanese food and its origins. Helps to understand Japanese food and culture better. Thanks :)

  11. Finger licking good is right… it looks absolutely delicious!! I wish I could lick the screen. :) I can see why this is your hubby’s favorite. Really fantastic dish… have a great weekend Nami! :)

  12. These wings look gorgeous! I am not surprised your family fought over them 😉 Crunchy and with a sticky flavourful glaze… It sounds like teriyaki glaze, but with a garlic and ginger kick. I am keeping the idea and will certainly use it very soon (I must remember to buy chicken wings).
    You are so talented to reproduce a restaurant dish! Congratulations!

  13. I’ve done a chicken Yakatori on my blog and we love it but it’s totally different than this – your’s looks amazing! I love that there can be so many variations of the same dish, just like every artist would paint a totally different picture of the same scene!

  14. I am thawing a 12 pound turkey right now and intend to cut the legs and wings off and then roast the breast/carcass do different things to the wings and legs. I would LOVE to try this method on the 2 turkey wings I have but don’t think I have the time to make the sauce etc when I have to do the rest of the turkey, make giblet stuffing, butter tarts for dessert etc. But I will DEFINITELY save this recipe for the future and a batch of chicken wings. :)

  15. No napkins allowed! With that wonderful sauce you must lick your fingers! I love chicken wings and don’t make them near enough! Frying a whole chicken is such a pain, but these wings would be perfect! I could make Bobby really happy with a plate of these. :)

  16. Eha

    Have loved yakitori since my first trip to Japan. Yours look scrumptious :) ! At the same time I agree with Vicki Bensinger and quite a few others: haven’t really deep fried anything for many years – baking would of course affect flavour, but this would be my way to go too. Normally I take every skerrick of fatty skin off chicken pieces; with wings it is simply too labour-intensive – so have to lose and not gain fat :) !!!!!

  17. Whenever we order Japanese, I always order Yakitori. It’s a favourite of mine too. I just love the look of these wings. They must have sensational flavour. Love the colour on the skin xx

  18. These wings look very crunchy-delicious and the glazing from the sauce is just perfect. I am afraid that when I start eating these wings, I won’t be able to stop. Looks so good, Nami. I’m sure my family would love them too.

  19. Yay Nami, I think this chicken wing recipe might be very close to the ones we LOVE at Thai Cottage, I know they serve Thai food, but the sauce over their “Wings of Paradise” is sweet with a hint of spiciness, it’s also soysauce based. I am going to have to try this very soon!

  20. Huh, I didn’t know tori meant chicken either – I thought it meant “what you like” or something, though maybe I’m thinking of (yaki)niku?

    I’m not a big fan of chicken, but you’d sure done a good job of making these look amazingly appetising to me… I could probably be tempted to have a wing or 10 😀

  21. Yummyyy!!!! I remembered watching ケンミンショー (my favorite show here) where it showed how most people in Nagoya can suck the meat from the chicken wing leaving the bone completely clean in a blink of an eye! Amazing!

  22. I bet the family is fighting over these as well! At least since you can make it at home you can double the portion! Good to see you kept the wing tip…I love to nibble on those.
    Hope you’ll have some great plans for this weekend!

  23. I love wings, especially fried one..:)) So addictive! Even though I am trying so hard to stay away from fried food, sometimes it’s really impossible! :)
    Your recipe is amazing, Nami! Great pics..I want that plateful!:))

  24. These look very good Nami. I have no doubt that my son would enjoy them immensely. He’s all about soy sauce with chicken. Your presentation is beautiful and the chicken just looks gorgeous. Incidentally we found some eel and are planning to make your eel udon this week! :)

  25. Oh my these are delicious. No one is home this weekend. I could make a batch myself, polish it off and no one would be the wiser. One of my favorite chicken wings.

  26. Beautiful chicken wings. My husband will love these, he like the sweet soy flavor in wings. Funny I was just talking about my favorite food in Epcot…the yakitori in Japan. So I guess if you call it chicken yakitori it’s redundent :)

  27. My hubby loves deep-fried chicken wings too. But, I’m the opposite. So, he seldom gets a chance to eat them at homemade. Maybe I should give this dish a try as a surprise treat for him. 😉

  28. I love yakitoris as well, they match well with beer. I love the gizzard and heart but in Philippines we have the intestine yakitori, not sure if there is in Japan, they taste great too

  29. I also love these Nagoya-style wings, so I will be making these wings. They look delicious. My hubby travels to Nagoya often for work and he loves the food in that region… in particular their red miso soup. :) Thanks for sharing.

  30. Nami – Hugs from London! Looks like I’ve missed out quite a few mouth-watering treats which you prepared for the past week while we are traveling. I get a few minutes here to check in & my appetite has immediately come back after the heavy, carb-loaded meals we have had for one week. Oh, how I miss Asian food!! Your fabulous wings are calling out for me. Absolutely love the idea of the sauce. Will definitely try it out when we settle in. Ahh…I need to have my own kitchen soon!

  31. A lot of good stuff going on in this recipe – really nice looking sauce, frying the chicken twice. I’ll bet that sauce goes with a lot of things – I’ll have to think how to use it! (Other than with chicken wings, of course!) Terrific stuff. And a terrific post – thanks.

  32. I thought I had commented here already…but then I am always confused 😉
    These are so wonderful, and my boys would go crazy for them! And for me, this sauce is AMAZING, I could use this with so many dishes :)
    Lovely and informative post, as always!

  33. This is perfect Nami! My family and I love chicken wings. Come to think of it, I have never really blog on savoury dishes. Love the sauce and that it’s thick and syrupy makes is perfect for coating. I bet it will go well with pork ribs too.. Delish!! Finger licking good ;).

  34. My husband also really, really loves Yakitori. There was a great Japanese restaurant in Paris we used to go to often for them. But they never had any of the gizzard or organ meat ones, probably to appeal to westerners. We both love chicken wings and these look so so good. My mouth is watering and I just ate lunch:) Thanks for sharing Nami.

  35. That looks like very good finger licking food! I love good chicken wings in any form or taste but your recipe has really got me mouth watering! I wish there was a yakitori restaurant near where I live. :( We’ve had to make our own, not that it’s not good. :)

  36. Thank you Nami, for a good chicken recipe! I never can do step by step photos, it is so hard to cook and photograph at the same time. You are very talented.

  37. We eat tons of chicken wings, so I’m always looking for a new recipe to change it up a bit. Yours sounds fantastic!!! I hope you are having a great week!

  38. Hi Nami
    My husband and my kid don’t like chicken wings but I DO. I always bought these Nagoya fried chicken wings from supermarkets and ate them alone. They were so good even when they were cold. I never know they are so easy to make. Thanks for the recipe.

  39. shawna

    Recently discovered this recipe site. Last night I tried this recipe for my family. Everyone loved it! Especially my picky 3 yr old! I chose to use potato starch, it came out really delicious. I think the double frying is a must… it really makes the outside crunchy… without so much oil taste since you are draining it after the initial fry. love it, can’t wait to try more of your recipes. thank you so much for sharing.

    • Hi Shawna! Thank you for trying this recipe and I am so happy you and your family liked it! Thank you so much for hour feedback! I love potato starch for deep frying! Hope you find some recipes you like to try from my site! :)

  40. Alana

    Tried making these today… It was a hit with both adults and children! Thanks so much for sharing this recipe Nami!

  41. Eileen

    Nami, thank you so much for this recipe! First, I was drawn in by the mouthwatering photo and then when I tried the recipe last night it was a huge hit! The wings were crispy and the sauce with a hint of ginger (I put extra) and garlic was amazing! My son put his chicken over a bowl of rice and drizzled some of the sauce over it – he must have eaten about 9 wings! I love your recipes!

    • Hi Eileen! I’m so happy to hear you and your family enjoyed this dish. Thank you so much for writing the kind review/feedback! Thank you for trying this recipe, and following my blog! :)

  42. Wendy

    I tried this the other day: it was delicious, as expected!
    But that’s not all! We had a lot of sauce left over, and may I share that it’s the Best. Marinade. Ever. I used it on grilled beef chuck for Valentine’s Day and on chicken and rice bake just yesterday. A little goes a long way, and it’s amazing! Thanks so much for sharing the recipe.

    • Hi Wendy! I’m so happy to hear that! Thank you for trying this recipe! Yeah the sauce is pretty addicting. I love having extra sauce around and dip my chicken… :) Thanks so much for your kind feedback!