Nagoya Tebasaki (Chicken Wings With Miso Sauce) Recipe by Santy Coy
Cooking Instructions 30 minutes 1 Cut each chicken wing at its 2 joints, resulting in 3 parts for each wing. Discard the ‘wing tip’ part of the wings (that is, the entire third part, which will burn when deep frying). 2 Lightly season the chicken with salt and pepper. Transfer to a large bowl and set aside. 3 Add the tobanjan, garlic, sugar, miso, soy sauce, sake and mirin to a saucepan and place over a high heat. Cook, stirring constantly until the sugar and miso dissolve and the sauce comes to the boil. Transfer the sauce to a large mixing bowl and set aside. 4 Place a deep cast iron frying pan on the hop. Fill the pan with vegetable oil to a height of at least 2.5 cm. Attach a kitchen (or sugar) thermometer to the side of the pan. On a work surface neat the pan, set up tray lined with kitchen paper to drain the cooked wings. Turn the heat on to high. Heat the oil to 180ºC. 5 While the oil is heating, add the potato starch to the bowl with the chicken wings and toss until all the wings are evenly coated. 6 When the oil has heated to 180ºC, shake off the excess potato starch from the wings and lay them in the oil. Depending on the size of the pan, cook the wings in batches. 7 Be careful not to overfill the pan, which will lower the cooking temperature; use at most half of the surface area of the oil to cook. While the wings are cooking, check the oil temperature with a thermometer. Regulate the heat to maintain a constant 180ºC oil temperature. 8 Cook the wings for about 7 minutes, until they are cooked through and turn golden. The wings will float to the surface when they’re done. When they are ready, transfer the wings to the paper lined to drain. 9 When all the wings have been cooked, add them to the bowl with the sauce. Toss for about 1 minute, until the wings are evenly coated with the sauce. 10 Transfer the wings to a serving platter, garnish with the sesame seeds and serve immediately. 11 Enjoy 1 Cut each chicken wing at its 2 joints, resulting in 3 parts for each wing. Discard the ‘wing tip’ part of the wings (that is, the entire third part, which will burn when deep frying). 1 Cut each chicken wing at its 2 joints, resulting in 3 parts for each wing. Discard the ‘wing tip’ part of the wings (that is, the entire third part, which will burn when deep frying). 2 Lightly season the chicken with salt and pepper. Transfer to a large bowl and set aside. 2 Lightly season the chicken with salt and pepper. Transfer to a large bowl and set aside. 3 Add the tobanjan, garlic, sugar, miso, soy sauce, sake and mirin to a saucepan and place over a high heat. Cook, stirring constantly until the sugar and miso dissolve and the sauce comes to the boil. Transfer the sauce to a large mixing bowl and set aside. 3 Add the tobanjan, garlic, sugar, miso, soy sauce, sake and mirin to a saucepan and place over a high heat. Cook, stirring constantly until the sugar and miso dissolve and the sauce comes to the boil. Transfer the sauce to a large mixing bowl and set aside. 4 Place a deep cast iron frying pan on the hop. Fill the pan with vegetable oil to a height of at least 2.5 cm. Attach a kitchen (or sugar) thermometer to the side of the pan. On a work surface neat the pan, set up tray lined with kitchen paper to drain the cooked wings. Turn the heat on to high. Heat the oil to 180ºC. 4 Place a deep cast iron frying pan on the hop. Fill the pan with vegetable oil to a height of at least 2.5 cm. Attach a kitchen (or sugar) thermometer to the side of the pan. On a work surface neat the pan, set up tray lined with kitchen paper to drain the cooked wings. Turn the heat on to high. Heat the oil to 180ºC. 5 While the oil is heating, add the potato starch to the bowl with the chicken wings and toss until all the wings are evenly coated. 5 While the oil is heating, add the potato starch to the bowl with the chicken wings and toss until all the wings are evenly coated. 6 When the oil has heated to 180ºC, shake off the excess potato starch from the wings and lay them in the oil. Depending on the size of the pan, cook the wings in batches. 6 When the oil has heated to 180ºC, shake off the excess potato starch from the wings and lay them in the oil. Depending on the size of the pan, cook the wings in batches. 7 Be careful not to overfill the pan, which will lower the cooking temperature; use at most half of the surface area of the oil to cook. While the wings are cooking, check the oil temperature with a thermometer. Regulate the heat to maintain a constant 180ºC oil temperature. 7 Be careful not to overfill the pan, which will lower the cooking temperature; use at most half of the surface area of the oil to cook. While the wings are cooking, check the oil temperature with a thermometer. Regulate the heat to maintain a constant 180ºC oil temperature. 8 Cook the wings for about 7 minutes, until they are cooked through and turn golden. The wings will float to the surface when they’re done. When they are ready, transfer the wings to the paper lined to drain. 8 Cook the wings for about 7 minutes, until they are cooked through and turn golden. The wings will float to the surface when they’re done. When they are ready, transfer the wings to the paper lined to drain. 9 When all the wings have been cooked, add them to the bowl with the sauce. Toss for about 1 minute, until the wings are evenly coated with the sauce. 9 When all the wings have been cooked, add them to the bowl with the sauce. Toss for about 1 minute, until the wings are evenly coated with the sauce. 10 Transfer the wings to a serving platter, garnish with the sesame seeds and serve immediately. 10 Transfer the wings to a serving platter, garnish with the sesame seeds and serve immediately. 11 Enjoy 11 Enjoy More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chewiest chocolate chip cookies Coconut Macaroons, so simple. Only 3 ingredients Ricotta Cheese Ziti 🍝 Sugarfree Kasi Halwa Potato dinner rolls Chewiest chocolate chip cookies Coconut Macaroons, so simple. 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