Nagoya, which sits in the central part of Japan, and also current home to yours truly, features an amazing array of dishes that are famous all over Japan and beyond. Lucy at byfood.com wrote a wonderful blog about Nagoya cuisine that is well worth checking out.
Nagoya-style wings are called Tebasaki and they actually come in two styles, which are named after the shops where they originated.
Furaibo style Tebasaki is made with the center portion of the chicken wing. The wings are double fried without any coating, tossed in a sweet sauce, and topped with sesame seeds. Yamachan style Tebasaki used the center and tip of the wing, the wings are coated with cornstarch before frying, the sauce contains lots of pepper and there are no sesame seeds on top. Neither style used the drumettes portion of the wing- but check out my recipe for Buffalo Chicken Wings if you have a craving for drumettes. This recipe is for Furaibo-style wings. Yamachan just require a few tweaks so check out the notes if you want to cook up a batch!
These tasty wings can be eaten by the dozen and go great with a beer or as an appetizer. They are super easy to prepare and the sauce is sweet, delicious, and goes a long way.
Nagoya Tebasaki, Furaibo Style