I love chicken wings. Those are easy to find, inexpensive, and fun to eat!Buffalo wings are so tasty and delicious too, but today I will show you how to give the Japanese twist!You are going go love it!

I loved the frozen fried chicken given as a present from Nagoya, so I tried to recreate the sauce by myself.I usually cut the joints of the chicken wings but you don't have to.Deep-fry the chicken slowly and make sure the temperature doesn't get too high. Recipe by Chiton

I wanted to come up with a way to eat inexpensive chicken wings in a delicious way.This is grilled on top of aluminum foil so your fish grill won't get sticky and burnt.The chicken is put into the sauce twice so it's very nutty and fragrant. For 3-4 servings. Recipe by Ayatan

This was my favorite dish at the izakaya (gastropub) that closed down.Make sure to break the joint completely so that it is easy to pull bones out.It will be less salty as you grill so I usually put extra salt and pepper. But you can adjust the taste later after you plate them.If you put less rice in the chicken wings, you don't need to secure with toothpicks. Recipe by 1630412

I loved the chicken wings served at a restaurant that specialized in chicken wings. I found another recipe that's similar but I've lost it, so I tried to recreate it.Bone-in meat is a bit hard to eat and your hands get dirty, but chicken thighs are filling and easy to eat. Chicken breasts are cheaper and low in calories, so they're perfect! Recipe by *3103*

Crispy, sweet and little bit spicy.This is the famous chicken wings in Nagoya, Japan.Let's try this recipe at home too : )Watch the video too:https://youtu.be/P5oMnhYwdJ4▷ Daruma CookingHappy Cooking:)#tebasaki #chickenwings #japanesefood

Shio-koji, a Japanese seasoning made from rice and salt, matches garlic very well. Try if you like.

I always have ketchup in my cupboard but never use it in anything other than Western cooking. So I combined the ketchup with plenty of sesame seeds and came up with this delicious sauce that somehow still tastes strangely Japanese but also lets the flavour of the ketchup shine.Chicken tends to shrink during cooking so please cut it into large bite-sized pieces. Recipe by Raby

These are the speciality of a famous restaurant in Nagoya, so I took on the challenge of recreating it at home.Cook the chicken wings all the way through. When you coat them with the sauce, if you let them sit for too long the sauce will get too oily, so work fast and take them out quickly. If you don't like spicy food, go easy on the black pepper. The wings are just as good with the sweet and salty sauce alone. Recipe by YU-RI

I got the idea for this recipe from a TV show that featured a chicken wings in an oden recipe. They didn't mention the amounts, so I had a guess and tried making it. It came out really nice! At first I was just adding ginger and green onion as condiments, but after someone in my family suggested adding grated daikon radish as well, so I tried it and it tasted even better!*The taste will improve as the meat browns so cook this over high heat.*If you feel that the taste is too weak, adjust it with a little salt. Recipe by Raby

I tried making chicken wings using shio-koji I got from my mother.It's best if you use bleached cloth for the gauze, but if you don't have it, then a gauze handkerchief works.  Please adjust the marinade time accordingly. Chicken wings should be crispy on the outside, glossy, and juicy on the inside. Recipe by Sakkomama

Yummy recipe my mom loves to make !