Tebasaki are the wings that made Nagoya famous. They are fried without batter, just a light dusting of potato starch, then dropped back into the oil a second time so the skin turns glassy and crisp before being tossed in a sweet soy glaze.
What sets them apart from other sticky wings is the finish: a heavy shower of toasted sesame seeds and a good grind of black and sansho pepper. The sansho brings a bright citrus tingle that cuts straight through the sugar, and it is the reason a plate of these disappears so quickly alongside cold beer.
They are genuinely easy - no marinating, no batter - and the double fry is what does all the work. Fry them once in advance and give them their second fry just before your guests sit down.
