Nagoya Bar Food · Double-Fried Wings
Tebasaki
Photo: Geographer / Wikimedia Commons · CC BY-SA 3.0
The story goes that in 1963 a supplier delivered wings by mistake; wings were then used mostly for soup stock, so Furaibo's founder fried them and brushed them with a sweet soy sauce, and a Nagoya specialty was born.
Chicken wings are double-fried until the skin turns shatteringly crisp, then tossed in a sweet-savory soy and mirin glaze and dusted heavily with black pepper and sesame seeds, eaten with the fingers as a beer-hall staple.
Why it's made this way: Furaibo, the Atsuta Ward restaurant that created the dish in 1963, is still credited as its birthplace, and a second Nagoya restaurant, Sekai no Yamachan, took a spicier version of the same wing nationwide starting in 1981.
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Part of World of Street Food — 3443 dishes from 118 countries.
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