00:00Nagoya's first famous chicken wing was sweet.
00:02Yamachan buried theirs in peppers instead.
00:05This is how you can make Yamachan-style Tebasagi a home.
00:09Patten chicken wings dry with paper towels,
00:12every surface working into the folds and under the skin.
00:15A wet wing spits in the oil and never gets properly crisp.
00:20Smash one garlic clove flat with the side of your knife,
00:24no grating, no chopping.
00:26Pour two tablespoons of soy sauce,
00:28two tablespoons of mirin,
00:30one tablespoon of sake,
00:32one teaspoon of sugar,
00:34and smash the garlic into a saucepan while it's still cold.
00:38The garlic warms up together with the liquid,
00:40so its oils come out slowly and spread through the whole glaze.
00:45Then heat to medium and bring it to a boil,
00:48then drop it to low and let it reduce by about a third.
00:53Now load the brush and lift it.
00:56It should still drip, a little looser than maple syrup.
01:00This is the step that protects the pepper later on.
01:03Right before you turn off the heat,
01:05stir in a pinch of dashed granules until they dissolve.
01:09Here they work as seasoning, set the pan aside where you can reach it.
01:14That's the glaze done.
01:16Tip half a tablespoon of ground black pepper into a mortar,
01:20with one teaspoon of ground white pepper,
01:23an eighth of a teaspoon of garlic powder,
01:26and a quarter teaspoon of Chinese Dao Chikin Go-Yong powder.
01:30Grind it all together until the pepper is fine,
01:33and the full powders look like a single seasoning.
01:37Pepper is the loudest flavour on this wing,
01:40and this blend is the last thing that touches it.
01:43Make it loud before the oil goes anywhere near the stove.
01:47Once the frying starts, there is no time to stop.
01:51Here's where you would expect salt, or a marinade.
01:55These wings get neither, and that is on purpose.
01:59Every bit of flavour goes on at the very end.
02:02Drop the wings into a lidded bowl with one tablespoon of potato starch,
02:07and one tablespoon of flour.
02:08Then shake.
02:09This way the coat comes out more even.
02:12You can also use a plastic bag for this if you prefer.
02:16Pour each wing out and shake off the excess.
02:19You want a thin haze of white on the skin, and nothing heavier.
02:24Here oil 260 degrees Celsius.
02:27We fry in two batches of five.
02:29Lower the first five wings in and fry them for 4 minutes on each side,
02:348 minutes in total.
02:35While they fry a little Naga history,
02:38Tebasaki Naga's fried chicken wing began by accident in 1963,
02:43an izakaya called fudaibo.
02:46They ran out of chicken for their signature dish,
02:49so they brushed house sauce onto wings,
02:52and cut that back then mostly went into the stockpot.
02:57That accident became the city's famous plate.
02:59Yamachan opened 18 years later.
03:02Its founder tried to copy the sweet fudaibo wing,
03:05never quite got there, and turned the other way,
03:08toward a fierce hit of pepper.
03:11That pepper road is the one we're on today.
03:14Lift wings out while they're still pale gold.
03:18The colour comes later.
03:19Leave them on the rack for at least 5 minutes.
03:23The rest lets the moisture under the skin escape.
03:26Skip it, and the wing goes back into hot oil with water still trapped inside,
03:31and it comes out golden but soft.
03:34Turn the heat up, and bring the oil to 190 degrees Celsius for the second fry.
03:40Slide the first batch back in for one minute on each side.
03:44Watch the colour, and listen to the pot.
03:47Pull them when the whole wing is an even golden brown,
03:51and the crackling calms down.
03:53Too pale, and the glaze soaks straight through the skin.
03:57Too dark, and the meat starts losing its juice.
04:01Set them back on the rack, and let the excess oil run off.
04:05Now the moment this whole dish is built around.
04:08The second the oil stops dripping, brush the glaze thinly over both sides of every wing.
04:15The wing is still pushing steam out through its skin,
04:18and that pressure holds the glaze up on the surface so it never sinks in.
04:24If glaze is running down onto the rack, you have used too much.
04:29Go straight in with pepper blend.
04:31Both sides, every wing covered evenly.
04:34Be generous here.
04:35Most people go easy on the first wing.
04:37Go heavier than feels right.
04:39Because the extra pepper is what makes it taste like nowhere.
04:44This glaze and blend work on far more than wings.
04:47Dry them on drumsticks, chunks of thigh,
04:51karaage, fried tofu, even potato wedges.
04:54Change the frying to suit whatever you cook,
04:57and keep the finish exactly the same.
05:00Brush it hot, and dust it right away.
05:03Pile the wings onto a plate, and eat them hot with your hands.
05:07All the flavour sits on the outside, so these go fast,
05:11and people around Nagoya are seriously quick at it.
05:15My wife loves these too.
05:17She calls it unfair because by the time she finishes her first wing,
05:21half the plate is already gone, mostly into me.
05:24It's a special regional skill.
05:27And this is my Yamachan style tebasaki.
05:30This is what Nagoya's pepper wing looks like in 35 minutes.
05:34Make this tonight.
05:35Google Yamachan chicken wing statue for the full printable recipe
05:39with exact measurements and timing.
05:41Want even more delicious recipes?
05:44Grab my free cookbook from the link in the description.
05:48Okay, let's go over the ingredients one more time.
05:50And if you're ready to cook, grab the written instructions
05:53by clicking the full recipe box with a picture that's about to pop up on your screen.
05:58Tap the recipe card on your screen for the full printable version
06:00with exact measurements, every timing, and noise for getting each step right.
06:04Next time, I'm making Nasu no Agumitashi.
06:07See you then.
