Japanese-Style Chicken Wings, known as Teba no Karaage, are a crispy, savory, and irresistibly addictive dish that showcases the incredible depth of Japanese home cooking. Unlike American fried wings that rely heavily on breading or thick sauces, Japanese wings celebrate simplicity: clean flavors built through careful marinating, balanced seasoning, and expert frying technique. These wings are marinated in a fragrant mixture of sake, mirin, soy sauce, garlic, and ginger—classic staples in Japanese kitchens that infuse every bite with layers of umami. The result is wings that are deeply seasoned all the way through, not just on the surface.
What truly makes this dish stand out is sansho pepper, a spice similar to Sichuan peppercorns but uniquely Japanese. Sansho delivers a tingling, citrusy heat that wakes up the palate without being overwhelmingly spicy. It adds a signature kick that sets Teba no Karaage apart from other fried wing recipes. A simple squeeze of fresh lemon over the hot wings before serving brightens the flavors even further, cutting through the richness and offering perfect contrast.
These wings are ideal as a party appetizer, game-day snack, or flavorful dinner option. They cook quickly, use only accessible ingredients, and can be marinated ahead of time for maximum convenience. Serve them with sticky rice, a cold beer, or alongside other Japanese-inspired dishes such as cucumber sunomono or edamame for a full meal experience.
If you love fried chicken but want to explore something new, Japanese-Style Chicken Wings offer a gourmet twist with minimal effort. Crispy edges, juicy centers, bold aroma, and crave-worthy seasoning make this recipe a guaranteed crowd-pleaser. Whether you’re familiar with Japanese cooking or trying it for the first time, this recipe delivers unforgettable flavor with every crunchy bite.
A very tasty recipe for Japanese-Style Chicken Wings (Teba No Karaage). Sansho, the Japanese equivalent of Sichuan pepper, adds kick to these sake-and-mirin-marinated wings. A fresh squeeze of lemon brightens them up for serving. Super tasty!
Not what you are looking for? Try these other wing variations: Air Fryer Chicken Wings, Gina’s Honey Mustard Kiss Wings, Dijon Chicken Wings or Turmeric Chicken Wings.
PrintJapanese-Style Chicken Wings (Teba No Karaage)
- Prep Time: 1:20
- Marinade: 4:00
- Cook Time: :20
- Total Time: 5:40
- Yield: 4-6 1x
- Category: Appetizer
- Method: Stove Top
Ingredients
- 4 lb. chicken wings, separated at the joint, wing tips removed
- 1 cup plus 2 tbsp. mirin
- 1 cup plus 2 tbsp. sake
- 2 tbsp. sesame oil
- 1 tbsp. granulated sugar
- 1 tbsp. kosher salt
- 10 cloves garlic, minced
- 1 (6″) piece ginger, peeled and minced
- 1 cup soy sauce
- 1⁄2 cup turbinado sugar
- Canola oil, for frying
- 3⁄4 cup potato starch
- Ground sansho, for garnish
- Lemon wedges, for serving
Instructions
- Toss wings, 2 tbsp. each mirin and sake, the sesame oil, granulated sugar, salt, garlic, and ginger in a bowl; cover and chill 4 hours.
- Combine remaining mirin and sake, the soy sauce, and turbinado sugar in a 4-qt. saucepan over medium heat; cook until reduced by half, about 1 hour.
- Transfer sauce to a large bowl and cover with plastic wrap; keep warm.
- Heat 2″ canola oil in a 6-qt. saucepan over medium until a deep-fry thermometer reads 320°.
- Toss wings with potato starch, shaking off excess; working in batches, fry wings until crisp, about 4 minutes. Transfer wings to paper towels to drain.
- Toss wings with reserved sauce; transfer to a platter and sprinkle with sansho. Serve with lemon wedges.