Nagoya tebasaki

Method

1. 1 Wash the chicken wings, pat them dry, and marinate them with a little salt and pepper for 15 minutes.
2. 2 Simmer soy sauce, mirin, sake, sugar, and minced garlic over low heat for 5 minutes until the sauce thickens slightly, then set aside to warm.
3. 3 Coat the chicken wings with a thin layer of tapioca starch, then brush off any excess to ensure a crispy but not thick crust.
4. 4 Deep-fry at 160 degrees for 6 minutes, remove and let drain for 5 minutes, then deep-fry again at 190 degrees for another 2 minutes until the crust is crispy.
5. 5 Quickly dip the hot chicken wings into the sauce, tossing well so that the sauce coats each piece.
6. 6 Sprinkle with black pepper and roasted sesame seeds, then serve immediately while hot and crispy.

With an appliance

• Air fryer 44 min

  Replace step 4: spray the battered chicken wings with oil, fry at 180 degrees for 15 minutes, then increase to 200 degrees for another 4 minutes, flip at the 10th minute; dip in sauce immediately while the chicken is still hot in step 5.