Nagoya-style Fried Chicken Wings
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*
Nagoya-style Fried Chicken Wings
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*
Cooking Instructions
- 1
Heat the teriyaki garlic sauce and mix the ＊ ingredients when the sauce cools.
- 2
Put small cuts in the surface of the chicken along the bones.
- 3
Coat the chicken with katakuriko, shake the excess and deep-fry at 180°C.
- 4
Put the chicken wings in the sauce and coat with the sauce.
- 5
You may add ＊ at this point.
- 6
Pour the rest of the sauce over shredded cabbage.
- 7
Chicken mid-wings are easier to eat than wing tips.
- 8
Delicious Teriyaki Garlic Sauce
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