Nagoya Fried Chicken Wings

Japanese Nagoya Fried Chicken Wings

I first experienced the most out-of-this-world chicken wings at a Japanese restaurant on Guam, which immediately became one of my favorite restaurants for authentic Japanese cuisine. Tucked away in the heart of Tumon, but not as well-known as other Japanese restaurants, Wara was like a hidden gem and a mini Japan getaway. My husband and I enjoyed many date nights there -- watching Japanese game shows and admiring the walls decorated with Japanese keepsakes. I just HAD to have these every time I ate there! After all, who can resist something so crispy with a coating of salty, sweet glaze and topped with crunchy sesame seeds!? These wings are addicting, so proceed with caution! 

Japanese Nagoya Fried Chicken Wings

Servings: 3-4

Prep: 10 mins

Cook: 40 mins

Total time: 50 mins


  • 2 lbs chicken wings
  • Potato starch
  • Oil for deep frying
  • White sesame seeds
  • Salt and black Pepper

Glaze Ingredients

  • 1/3 cup mirin
  • 1 1/2 Tbsp sake (sub. white wine)
  • 2 Tbsp soy sauce
  • 1/4 cup sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp ginger powder
  • Pinch of salt


  1. In a small saucepan, bring the ingredients for the glaze to a boil. Reduce heat to medium low and simmer for 15 minutes, or until sauce has thickened to form a glaze. Set aside when done.
  2. Pat chicken wings dry with paper towels to remove any excess moisture. Coat evenly with potato starch and sprinkle with a dash of salt.
  3. Deep fry wings in oil until they are crispy and golden brown - about 7-8 minutes. Drain well and let cool.
  4. Place wings in a container and drizzle evenly with glaze, then cover and shake until well coated. Sprinkle evenly with sesame seeds and sprinkle with black pepper.


  • Serve with steamed, white rice.


Itadakimasu いただきます ! (Let's eat!)