Fried Chicken Wings with Sweet Soy Glaze
手羽揚げの甘辛だれ
Crisp wings are tossed in a sticky sweet-savory sauce.
Servings and Time
Serves 2-3 as a shared small plate. 10 minutes prep; 20 minutes cooking. Times are approximate; use the doneness checks below.
Ingredients
- 600 g chicken wing flats and drumettes, separated
- 1/4 teaspoon salt
- 3 tablespoons potato starch
- Neutral oil for frying
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 2 tablespoons water
- 1 teaspoon toasted sesame seeds
- Black pepper
Tools Used
Deep frying pot, saucepan, tongs, rack, and food thermometer.
Steps
- Pat wings dry, season with salt, and coat lightly with potato starch.
- In a small saucepan, simmer soy sauce, mirin, sugar, and water for 2-3 minutes until slightly syrupy; set aside.
- Heat oil to 170 C / 340 F in a deep pot no more than half full. Fry wings in small batches for about 8-12 minutes, turning as needed.
- Check each batch with a thermometer: the thickest meat, away from bone, must reach 74 C / 165 F. Drain on a rack.
- Toss the hot wings in the glaze and finish with sesame and pepper.
Serving Notes
Serve immediately. Keep the glaze separate from utensils used for raw wings.
Nutrition Note
Enjoy a few wings with cabbage, cucumber, or another vegetable side.