Nagoya-Style Fried Chicken Wings with Sweet Soy Glaze and Pepper

What you need

• 12 chicken wing pieces
• 30 g (1/4 cup) plain flour
• 400 ml neutral oil
• 3 tbsp soy sauce
• 3 tbsp mirin
• 1 tbsp sake
• 1 tbsp sugar
• 1 clove garlic, grated
• 1 tsp black pepper, freshly ground, coarse
• 1 tbsp white sesame seeds
• salt, to taste

Method

Restated from the original video

1. 1

   Pat the wings dry. Make a lengthwise cut along the bone of each piece so it cooks evenly.

2. 2

   Toss the wings with the flour until lightly coated.

3. 3

   Pour the oil into a wide frying pan to a depth of about 1 cm and heat to 150 °C (300 °F).

4. 4

   Fry the wings in batches, turning now and then, until light golden, about 8 min.

5. 5

   Raise the heat to 190 °C (375 °F). Fry the wings again until deep golden and crisp, about 2 min. Drain on paper towels.

6. 6

   Stir the soy sauce, mirin, sake, sugar and garlic in a small pan. Simmer for 2-3 min until slightly syrupy.

7. 7

   Toss the hot wings in the glaze until evenly coated. Check that the thickest piece is cooked through, with no pink inside (74 °C / 165 °F).

8. 8

   Sprinkle with the black pepper, sesame seeds and a little salt. Serve hot.

Imported from food.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.