Nagoya-Style Chicken Wings (Tebasaki)

These were quite good--9.5/10, will definitely make again sometime!  Served with plain basmati rice, to which we added some of the wing sauce.

Link to original recipe: https://www.finecooking.com/recipe/nagoya-style-fried-chicken-tebasaki

Ingredients:

1 T. peeled fresh ginger, thinly sliced

2 large cloves garlic, minced

1/4 c. mirin

1/4 c. sake

1/4 c. soy sauce

1 T. sugar

3 1/2 to 4 lbs. whole chicken wings

2 tsp. kosher salt

canola oil, for frying (I filled my Fry Daddy to about 3" deep of oil)

coarse ground black pepper

3 T. toasted sesame seeds

Directions:

1. Combine ginger, garlic, mirin, and sake in a small saucepan over medium-low heat.  Bring to a boil, stirring occasionally, and continue to boil for 1 minute.

2. Stir in soy sauce and sugar, then let simmer for 3 minutes, stirring occasionally. (Original recipe said to transfer to a bowl, but it's not necessary.)

3. Prepare wings by making a small slit between the drumette and wingette--careful to not cut all the way through.  Place wings in a large bowl and toss with the salt.  Let rest for 15 min.

4. Meanwhile, place a rack over a large rimmed baking sheet and set aside.  Heat oil in a Fry Daddy (or a large Dutch oven) to 310°F.

5. Fry chicken in batches until outside is deep golden (around 5 min).  Transfer chicken to prepared rack to drain off.

6. Increase temperature of oil to 370°F, then fry wings a second time for 5 additional minutes.  Transfer back to rack and let drain for a few min.  

7. Place wings in a large bowl and season with pepper.  Pour prepared sauce over wings, add sesame seeds, and toss to coat.  Enjoy!