Name: Air Fryer Nagoya-Style Chicken Wings
Cuisine: 和食
Ingredients: 8 chicken wings; 1 tbsp sake (for seasoning); 1/3 tsp salt; 1 tbsp potato starch; 1 tbsp soy sauce; 1/2 tbsp mirin; 1/2 tbsp sake (for glaze); 1 tsp sugar; 1 tsp grated garlic; Table pepper, to taste

About "Air Fryer Nagoya-Style Chicken Wings"

These Nagoya-style chicken wings are made almost entirely hands-off using an air fryer. By seasoning the chicken wings with salt and sake, coating them in potato starch, and air-frying at 200°C (390°F) for 18 minutes, the skin becomes crispy and fragrant while the meat stays juicy. They are tossed in a sweet and savory glaze of soy sauce, mirin, sugar, and grated garlic, then finished with a kick of table pepper. This healthy, low-oil recipe is incredibly easy to make.

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Tips for Making "Air Fryer Nagoya-Style Chicken Wings"

Prep
- Poking holes in the skin and meat of the wings with a fork helps the flavors penetrate better.
Prep
- After seasoning with salt and sake for 10 minutes, it is crucial to thoroughly wipe off excess moisture with a paper towel.
Prep
- Shaking the wings in a plastic bag with potato starch ensures a thin, even coat. This locks in the juices and helps the glaze cling to the wings.
Heat control
- Air-fry at 200°C (390°F) for 18 minutes. No need to flip them—it's completely hands-off.
Heat control
- Check after 10 minutes; if there are powdery white spots on the surface, lightly spray with oil for a beautiful, even finish.
Seasoning
- Mix soy sauce, mirin, sake, sugar, and grated garlic well, then toss with the freshly cooked, hot wings.
Finishing
- The ultimate secret to authentic Nagoya flavor is to shake on a generous, almost excessive amount of table pepper.

Ingredients for "Air Fryer Nagoya-Style Chicken Wings"

10 items

* Tap ingredient names to find on Amazon

8chicken wings
1tbsp sake (for seasoning)
1/3tsp salt
1tbsp potato starch
1tbsp soy sauce
1/2tbsp mirin
1/2tbsp sake (for glaze)
1tsp sugar
1tsp grated garlic
Tablepepper, to taste

How to Make "Air Fryer Nagoya-Style Chicken Wings"

1
Poke several holes in the skin and meat of the 8 chicken wings using a fork.
2
Sprinkle with 1 tbsp sake and 1/3 tsp salt, and rub it in well.
3
Let sit for 10 minutes, then thoroughly wipe off any excess moisture from the surface with a paper towel.
4
Place the chicken wings in a plastic bag, add 1 tbsp potato starch, close the bag, and shake well to coat them evenly.
5
Arrange the chicken wings skin-side up on the air fryer rack in a single layer without overlapping.
6
Air-fry at 200°C (390°F) for 18 minutes. No need to flip them halfway through.
7
Check on them after about 10 minutes of cooking. If there are any powdery white spots, lightly spray them with oil.
8
Once cooked, insert chopsticks into the rack to lift and remove it.
9
Wipe away the excess oil from the bottom of the air fryer basket with a paper towel.
10
In the same basket, add 1 tbsp soy sauce, 1/2 tbsp mirin, 1/2 tbsp sake, 1 tsp sugar, and 1 tsp grated garlic, and mix well.
11
Add the freshly cooked, hot chicken wings to the basket and toss well to coat them in the glaze.
12
Transfer to a rack or plate, sprinkle generously with table pepper, and serve.

Food Science

Why This Dish Tastes So Good

Salting the chicken wings draws out excess moisture, while the potato starch locks in the juices. Air-frying at 200°C (390°F) triggers the Maillard reaction on the skin's surface, creating a savory aroma and crispiness. Additionally, the synergistic effect of inosinate in the chicken and glutamate in the soy sauce, combined with the sweet-savory glaze and the heat of the pepper, balances the five basic tastes to create a deep, complex flavor profile.

Moisture ControlTemperature & Heating ReactionsUmami CompoundsBalancing the Five Tastes

Detailed Commentary on "Air Fryer Nagoya-Style Chicken Wings"

* Content organized by topics from the video.

Air Fryer Nagoya-Style Chicken Wings

Hello everyone, I'm Katchan! Today, in response to a viewer's request for an air fryer chicken wing recipe, we're making Nagoya-style chicken wings that taste authentic without any deep-frying. I've uploaded a few videos of deep-fried Nagoya-style wings before, but this time we're trying a hands-off, super easy recipe using an air fryer. Since it uses almost no oil, it's healthy and cleanup is a breeze. Whether you love chicken wings or are thinking about buying an air fryer, I highly recommend giving this recipe a try!

Prep Work and the Magic of Potato Starch

First, let's start by prepping the 8 chicken wings. Poke several holes in the skin and meat of the chicken wings with a sharp tool like a fork. This helps the flavors penetrate better. Next, sprinkle with 1 tbsp sake and 1/3 tsp salt, rub it in well, and let it sit for about 10 minutes. After 10 minutes, thoroughly wipe off any excess moisture from the surface with a paper towel. Once dried, place them in a plastic bag and add 1 tbsp potato starch. Close the bag and shake it to coat them in a thin, even layer of potato starch. This potato starch is the key to locking in the meat's juices and helping the glaze cling to the wings.

Air-Frying to Crispy Perfection

Today, we're cooking with the large basket of the Epeios Air Fryer. Place the potato starch-coated chicken wings skin-side up on the rack in a single layer without overlapping. Once set up, air-fry at 200°C (390°F) for 18 minutes. There's no need to flip them halfway through. Check on them after about 10 minutes. If you see any powdery white spots on the surface, lightly spray them with an oil spray to help them brown beautifully. However, since the chicken wings release plenty of their own fat, you can just let them cook if there are no white spots. When done, the skin will turn a crispy, fragrant golden brown.

Coating in Glaze Without Extra Dishes

After cooking for 18 minutes, insert chopsticks into the rack to lift it out along with the wings. Looking at the bottom of the air fryer basket, you'll see a lot of excess fat has dripped down from the chicken wings. Wipe this oil clean with a paper towel, and we'll make the glaze right in the same basket. Add 1 tbsp soy sauce, 1/2 tbsp mirin, 1/2 tbsp sake, 1 tsp sugar, and 1 tsp grated garlic to the basket and mix well. Add the freshly cooked, hot chicken wings and toss them thoroughly in the glaze. By using the warm basket directly, you save on washing extra dishes and keep the cooking process efficient.

The Pepper Attack and Finishing Touches

Once coated in the glaze, transfer the wings to a rack or plate so they are easy to pepper. To finish, generously sprinkle table pepper over them. The ultimate secret to getting that authentic Nagoya flavor is to shake on way more pepper than you think you need. While shaking it vigorously, the intense spice might even make you sneeze—a true 'pepper attack'! Of course, if you're serving young children or those sensitive to spice, they are absolutely delicious with just the sweet-savory glaze and no pepper. Adjust to your liking, plate them up, and they're ready!

Taste Test! "Crazy Delicious" Wings

With the wings ready, I've prepared a drink made with 'Horoyoi no Moto (Lychee & White Grape)' mixed with sparkling water. Cheers! After a refreshing sip of the cold drink, it's time to dig into the wings. Snapping the wing tip and taking a big bite of the meat, it's so delicious I can't help but shout 'Doeryaa umyaa!' (Nagoya dialect for 'crazy delicious!'). By using the air fryer, excess fat drips away making it healthier, yet the meat remains incredibly juicy and the skin gets wonderfully crispy. The sweet-savory glaze and the kick of pepper match perfectly, making it the ultimate companion for a cold drink. Since it's hands-off and doesn't require using the stove, it's the perfect summer appetizer recipe!

About kattyanneru/かっちゃんねる

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