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+ servings
tebasaki fried chicken

Tebasaki: Nagoya-style Fried Chicken Wings

Course Appetizer
Cuisine Japanese
Servings 4
Author Lucy Seligman


  • 8-12 chicken wings or mini-drum sticks
  • vegetable oil for frying
  • 1/2+ cup unagi-tare sauce, a thick, sweet, soy-based sauce often used for grilled eel
  • ground white pepper to taste
  • sansho pepper to taste


  • shredded cabbage


  • Deep-fry the wings and or drumsticks in the oil until golden brown and fully cooked. Drain briefly.
  • Generously brush both sides of the chicken with the unagi sauce and dust generously all over with both of the peppers.
  • Place the chicken against a mound of cabbage and serve immediately.


There are endless seasoning variations to try and taste, and that's part of the fun. Everyone has their own favorite. Remember to balance out a sweet base with a spicy topping as my recipe does.
Here are some other flavor ideas to try:
Make your own favorite soy-based marinade for the chicken: Some ingredients to add in could be minced garlic, wasabi, mustard, curry powder, sesame oil, paprika, white sesame seeds, vinegar, and so on.
Sprinkle cooked chicken with white sesame seeds,  shichimi togarashi (7 taste pepper including red pepper), or coarsely cracked black pepper.