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Nagoya Style Fried Chicken Wings

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Nagoya Style Fried Chicken Wings | JustOneCookbook.com

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
Nagoya Style Fried Chicken Wings | JustOneCookbook.com
Print
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Course: Main Course
Servings: 4
Ingredients
Sauce:
  • 1 cup mirin
  • ½ cup soy sauce
  • 3 Tbsp sake
  • ⅓ cup granulated sugar
  • ¼ tsp Kosher salt
  • 2-3 ginger (sliced) (I put a little bit more today)
  • 2 cloves garlic (crushed or minced)
Instructions
  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)
    Nagoya Style Fried Chicken Wings 1
  2. Meanwhile, cut the wings at the joint. Rinse in cold water and pat dry with paper towel.
    Nagoya Style Fried Chicken Wings 2
  3. Dredge the chicken wings in potato starch and remove the excess.
    Nagoya Style Fried Chicken Wings 3
  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.
    Nagoya Style Fried Chicken Wings 4
  5. For the 2nd time, deep fry at 350F (180C) until the wings are crispy, about 5 minutes. The wings should be golden brown.
    Nagoya Style Fried Chicken Wings 4
  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 Notes

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!

    1
    Reply to Sylvia'> Reply

    • 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… 🙂

      97
      Reply to Nami'> Reply

  10. 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.

    10
    Reply to Vicki Bensinger'> Reply

  11. 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!

    11
    Reply to Kelly'> Reply

  30. 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!

    30
    Reply to Jean (Lemons and Anchovies)'> Reply

  32. 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.

    32
    Reply to Natalie'> Reply

  33. 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 🙂

    33
    Reply to Vishakha'> Reply

  37. 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!

    38
    Reply to Sissi'> Reply

  42. 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. 🙂

    44
    Reply to A_Boleyn'> Reply

  46. 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. 🙂

    48
    Reply to mjskit'> Reply

  47. 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 🙂 !!!!!

    49
    Reply to Eha'> Reply

  58. 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 😀

    60
    Reply to Charles'> Reply

  62. 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!

    64
    Reply to Lilly'> Reply

  75. 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! 🙂

    77
    Reply to Kristy'> Reply

  92. 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!

    94
    Reply to [email protected]'> Reply

  93. 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.

    96
    Reply to kitchenriffs'> Reply

  96. 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.

    100
    Reply to Nancy/SpicieFoodie'> Reply

  103. 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.

    107
    Reply to Tataya Kudo'> Reply

  105. 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.

    110
    Reply to shawna'> Reply

    • 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! 🙂

      111
      Reply to Nami'> Reply

  107. 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!

    114
    Reply to Eileen'> Reply

    • 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! 🙂

      115
      Reply to Nami'> Reply

  109. 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.

    118
    Reply to Wendy'> Reply

    • 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!

      119
      Reply to Nami'> Reply

    • Hi Teo! Just like any other deep fried food, there will not be as crispy as right after you deep fried. It’s just impossible with the humid in the air and how you keep the deep fried foods after you cook. So it really depends… As you go to the beach, with moist in the air, I think it’s probably harder to keep it crispy. But that’s the nature of deep fried food on picnic or beach etc… If you can reheat it over fire, you can remove the moist and make it crispy again at the beach, but… I’d say it’s best to eat right after deep frying, especially you seem like you want to keep it crispy. 😉

      123
      Reply to Nami'> Reply

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