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Japanese Chicken Wings

Japanese Tebasaki Wings

Prep: 15 min
Ready: 45 min
2
meatspicygluten-free

Japanese-style double-fried wings with a peppery-sweet teriyaki glaze and gochugaru (Korean red chili) kick.

Ingredients

Wings

  • 24 chicken wings
  • Salt for seasoning
  • Beef Tallow + Avocado oil for frying (enough to submerge wings)

Spicy Teriyaki Sauce

  • ¾ cup teriyaki sauce
  • 1½ tbsp ground white pepper
  • 2 tbsp gochugaru (Korean red pepper flakes)
  • ¾ tsp peppercorn medley, crushed
  • 2 tsp sesame oil

Instructions

  1. Pat wings completely dry with paper towels. Season generously with salt.
  2. Heat beef tallow/avocado oil in a heavy-bottomed pot to 350°F.
  3. First fry - Cook wings in batches for 7-8 minutes. Don't overcrowd the pot. Remove and rest on a wire rack for 5 minutes.
  4. While wings rest, make sauce - Combine teriyaki sauce, white pepper, gochugaru, crushed peppercorns, and sesame oil in a microwave-safe bowl. Warm slightly (15-20 seconds) and whisk well.
  5. Second fry - Return wings to 350°F oil for 4-5 minutes until golden brown and crispy.
  6. Immediately toss hot wings with sauce in 2 batches to ensure even coating.
  7. Plate and sprinkle with additional gochugaru for color if desired. Serve hot.