Japanese-Style Chicken Wings

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Japanese-Style Chicken Wings (Teba No Karaage)


Japanese-Style Chicken Wings (Teba No Karaage)

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.

  • Author: Sylvan Brackett
  • Total Time: 270


  • 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


  1. 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.
  2. 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.


  • Serving Size: 4



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