Japanese tebasaki wings are crispy, flavorful, and coated in a rich soy-based glaze that perfectly balances sweet, savory, and umami flavors. Unlike American-style wings, tebasaki wings are fried or baked without a batter, giving them an irresistibly crispy texture while keeping the inside juicy.
This recipe will guide you through the history of Japanese chicken wings, equipment needed, variations, storage tips, and serving ideas. Whether you’re hosting a Japanese-themed dinner or simply craving delicious wings, this recipe delivers authentic tebasaki wings every time!
Table of Contents
- The History of Japanese Chicken Wings (Tebasaki)
- Equipment Needed
- Ingredients
- How to Make Japanese Chicken Wings
- Serving Suggestions
- Variations and Unique Twists
- Storage and Reheating Tips
The History of Japanese Chicken Wings (Tebasaki)
Tebasaki (手羽先) literally translates to “chicken wing tip” in Japanese. Unlike Western-style buffalo wings, which are often breaded and deep-fried, Japanese tebasaki wings originated in Nagoya and are known for their crispy skin and umami-packed glaze. 
Tebasaki became popular in the 1960s and 70s, when Nagoya restaurants started experimenting with different ways to cook chicken wings. Instead of discarding the wing tips, chefs in Nagoya izakayas (Japanese pubs) fried them whole, seasoned them generously, and coated them in a sticky soy-based glaze.
Since then, tebasaki has become a staple dish in izakayas across Japan, known for its sweet and salty flavors with a hint of spice. Today, you can find regional variations of tebasaki throughout Japan, but Nagoya-style remains the most famous.
Equipment Needed For This Japanese Chicken Wings Recipe
Before starting, make sure you have the right equipment:
Preparation
- Cutting board – To trim and prepare the chicken wings.
- Sharp knife – For separating drumettes and wingettes if needed.
For Cooking
- Large mixing bowl – To season the wings before cooking.
- Tongs – For flipping the wings while cooking.
- Wire rack & baking sheet – Essential for oven-baked wings to ensure even crispiness.
- Air fryer – For the crispiest non-fried wings.
- Deep fryer or wok – For traditional deep-fried tebasaki wings.
The Sauce
- Small saucepan – To simmer the glaze.
- Whisk – For mixing the sauce ingredients evenly.
Ingredients
Chicken Wings
- 2 lbs chicken wings (whole or separated into drumettes and wingettes)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon cornstarch (for crispier skin)
The Glaze Of Japanese Chicken Wings
- ¼ cup soy sauce (low sodium preferred)
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 ½ tablespoons honey
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- ½ teaspoon chili flakes (optional)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For The Garnish
- 1 tablespoon sesame seeds
- 1 green onion, sliced
How to Make This Japanese Chicken Wings Recipe
1: Prepare the Chicken Wings
- Pat the wings dry using a paper towel. This removes excess moisture, helping them crisp up.
- Season with salt, black pepper, and garlic powder.
- Lightly coat in cornstarch. This helps create an ultra-crispy exterior.
2: Make the Glaze For Japanese Chicken Wings
- In a saucepan, mix soy sauce, mirin, sake, honey, ginger, garlic, chili flakes, and sesame oil.
- Bring to a gentle simmer over medium heat, stirring occasionally.
- Add the cornstarch slurry and continue to simmer until slightly thickened.
3: Cooking Methods
Oven-Baked Method
- Preheat oven to 425°F (220°C).
- Arrange wings on a wire rack over a baking sheet.
- Bake for 40-45 minutes, flipping halfway.
Air Fryer Method
- Preheat air fryer to 400°F (200°C).
- Cook for 20-25 minutes, shaking the basket halfway.
Traditional Deep-Fried Method
- Heat oil in a deep pan or wok to 350°F (175°C).
- Fry wings in small batches for 7-8 minutes until golden brown.
4: Coating the Wings
- Toss wings in the warm tebasaki glaze.
- Garnish with sesame seeds and green onions.
Serving Suggestions
- Serve with steamed rice.
- Pair with Japanese cucumber salad.
- Enjoy with a cold Japanese beer (Asahi, Sapporo).
Variations and Unique Twists Of Japanese Chicken Wings
Spicy Tebasaki Wings
- Add 1 tablespoon sriracha for extra heat.
Sweet & Tangy Version
- Add 1 tablespoon rice vinegar for tanginess.
Gluten-Free Version
- Use tamari instead of soy sauce.
Soy-Free Alternative
- Replace soy sauce with coconut aminos.
Storage and Reheating Tips
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months.
- Reheating: Warm in an oven at 375°F (190°C) for 10 minutes.
Frequently Asked Questions
How do I make wings extra crispy?
- Pat dry completely.
- Use cornstarch.
- Cook at high heat.
What’s the difference between teriyaki and tebasaki wings?
Tebasaki wings have a thicker, caramelized glaze, while teriyaki sauce is lighter and thinner.
Japanese tebasaki chicken wings are a delicious, umami-packed dish that’s easy to make at home. Whether you bake, air-fry, or deep-fry, they’re guaranteed to be finger-licking good.
