Description
Ingredients
Chicken & Marinade
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2 lbs chicken wings, split, tips removed
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3 tbsp soy sauce (or tamari)
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1 tbsp sake (or rice vinegar)
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1 tbsp fresh ginger, grated
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2 garlic cloves, minced
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½ tsp sugar (optional)
Coating & Frying
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½ cup potato starch (preferred) or cornstarch
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Neutral oil for frying (canola, peanut, vegetable)
To Serve
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Lemon wedges
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Optional: flaky sea salt
Instructions
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Marinate
In a bowl, mix soy sauce, sake (or vinegar), ginger, garlic, and sugar.
Add wings and toss to coat well.
Marinate 30 minutes at room temp or up to 2 hours refrigerated. -
Heat Oil
Heat oil in a heavy pot to 350°F / 175°C, about 1½ inches deep. -
Dry & Dredge
Remove wings from marinade and pat very dry with paper towels.
Lightly coat in potato starch, shaking off excess. -
Fry
Fry wings in batches for 6–8 minutes, turning occasionally, until deep golden and crisp.
Maintain oil temperature between batches. -
Drain
Transfer wings to a wire rack (not paper towels) to stay crispy. -
Serve Immediately
Finish with lemon wedges and optional flaky salt.
Notes
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Extra Crunch: Potato starch gives the lightest, crispiest shell
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Air Fryer: Toss dredged wings with 1 tbsp oil, cook at 400°F for 20–25 min, flipping halfway
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Best Dip: Kewpie mayo + lemon + shichimi togarashi