When it comes to chicken wings, I used to make Japanese chicken wings or Buffalo chicken wings. But I wanted to eat tender chicken wings that can be easily removed from the bones.
In this recipe, you don’t need coating & deep-frying chicken wings!
It’s very simple and easy, but maybe a little cooking time required.
There is a classic chicken wings (or drums) dish called “Amakara-Ni” in Japanese home cooking, which is chicken wings by slow-stew them with soy sauce, sugar, mirin, and sake.
It’s tasty, but it’s a little boring, so I grilled them in the oven after slow-stewing. The glaze will be thicker and shiny.
Easy Steps: Japanese "Nagoya"-style Chicken Wings
Japanese-style chicken wings are the staple Izakaya menu- crispy and peppery, non-teriyaki sauce. Nagoya-style chicken wings are popular local food in Japan, which is coated with Teriyaki sauce after double-fried. Addictive sticky and crispy chicken wings! Easy steps with tips.
Tender Sweet & Spicy Japanese-Style Grilled Chicken Wings
Tender and fluffy, sweet and spicy, Japanese-style grilled chicken based on the classic Japanese home cooking recipe.
- 1.6 lb Chicken wings
- Water enough to cover wings or a little less.
- 1 Garlic clove Sliced
- 1/4 White onion Sliced
- 4 tbsp Dark soy sauce
- 6 tbsp Japanese sake or white wine
- 4 tbsp Sugar
- 1 Dried red hot chili pepper *Optional
- Add all ingredients to a pot and allow them to boil.
- Add chicken wings and pour water until the level sauce can just enough cover them or a little less.
- Cover wings with "otoshi-buta" or with kitchen paper. (Make some holes to release air.)
- Stew wings on low heat for 40 - 50 minutes. Check them once a while to make sure the sauce will not be boiled down, add water if it's gonna be burnt.
- Set an oven at 275F.
- After 40-50 minutes, place the wings on a baking sheet and glaze the surface with some of the sauce grill them for 20 minutes.