Karaage Wings Recipe

Prepare wings

Rinse and pat dry the 24 chicken wings. If not already split, cut at the joint so you have drumettes and flats; discard wing tips or save for stock.

Combine marinade

In a large bowl, whisk together 1 cup light soy sauce, 3 tbs mirin, 2 tbs sake, 2 tbs grated fresh ginger, 2 tsp grated garlic, 2 tbs shio koji, 1 tsp sugar, and 1 tsp freshly ground black pepper until sugar dissolves.

Marinate

Add the wings to the marinade and toss to coat thoroughly. Cover and refrigerate for 3–6 hours for best flavor. For more pronounced koji fermentation note, marinate up to 12 hours but no longer than 18 hours to avoid textural breakdown.

Drain and pat

Remove wings from the marinade and place on a wire rack or tray lined with paper towels. Pat each wing dry with paper towels to remove excess moisture—this ensures the coating crisps properly. Reserve marinade for another use or discard.

Mix coating

In a shallow bowl or large zip-top bag combine 1.5 cups potato starch, 1/4 cup all-purpose flour, 2 tsp fine sea salt, and 1/2 tsp ground white pepper. Whisk to distribute evenly.

Coat wings

Working in batches (6–8 pieces), dredge the wings in the starch-flour mix, pressing lightly so the coating adheres. Shake off excess and set coated wings on a clean rack for 10 minutes—this rest helps the coating bond and dry slightly for crisping.

Heat oil

In a deep pot or heavy-bottomed fryer, pour about 1.5 liters of neutral oil and heat to 325°F (160°C) for the first fry. Use a thermometer for accuracy. Maintain enough space so wings can move without crowding.

First fry (cook through)

Fry wings in batches for 5–6 minutes at 325°F (160°C) until pale golden and cooked through (internal temperature ~75°C / 165°F). Do not over-brown. Remove to a wire rack and rest for 5 minutes. Meanwhile bring oil up to 360°F (182°C).

Second fry (crisp)

Return rested wings to the now hotter oil (360°F / 182°C) and fry for 1.5–3 minutes until deep golden and very crisp. Work in batches to avoid temperature drop. Drain on a wire rack or paper towel-lined tray.

Season while hot

Immediately after frying, sprinkle the wings lightly with the reserved 1 tsp flaky salt (or kosher salt) and, if using, 1 tsp shichimi togarashi for a spicy finish. Toss gently to coat.

Arrange the hot karaage wings on a platter. Garnish with 2 tbs finely chopped scallions and serve with lemon wedges. Encourage squeezing fresh lemon over the wings just before eating to brighten the shoyu and koji flavors.

Notes: If you used liquid shio koji, it contributes saltiness—adjust extra finishing salt to taste. Leftovers keep in the fridge up to 2 days; re-crisp in a 400°F (200°C) oven for 8–10 minutes.