Tebasaki (Japanese Fried Chicken) These Nagoya-style Tebasaki (Japanese chicken wings) are crisp on the outside with a sweet and savory glaze that's that's redolent of garlic with a spicy black-pepper kick. Tebasaki(手羽先) literally translates to “wing tips” and refers to the cut of chicken as well as to a dish popular in izakayas around the city of Nagoya. Unlike the other Japanese fried chicken , Tebasaki is always made with bone-in chicken wings, has little to no breading, and is seasoned after it’s fried. Despite the absence of any significant crust, the wings are fried until the skin is rice cracker crisp before being dunked in a sweet and peppery soy sauce based glaze. Think of it as the Japanese cousin of Buffalo wings, and Korean fried chicken. So how does one go about making chicken so crispy without a batter or breading, and then maintain the crisp crunch after being drenched with a glaze? There are a few tricks to getting these restaurant-good without an indus
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