【名古屋名物手羽先】の作り方を元店員に教わりました！！

This is how to make Nagoya's famous chicken wings. I learned the recipe from a former employee of a chicken wing restaurant. It takes some effort, but it's possible to make it at home, so please give it a try. [Seasonings]...Soy sauce, mirin, fresh garlic, salt, pepper, sesame seeds...That's it. [How to fry the chicken wings]...First, deep-fry in 160°C oil. Leave for about an hour. Then fry in 180°C oil until the bubbles subside. To finish, brush with the sauce and sprinkle evenly with salt, pepper, and sesame seeds. *As a side note, I made a lot of sauce for this video, but adjust the amount depending on the amount of chicken wings you're frying. The key is to stick to the soy sauce to mirin ratio (6:4). I hope this is helpful. #NagoyaFamousChickenWings #HowToMakeChickenWings #NagoyaFood #ChickenWingRecipe [Upgrade Your Sauce♪] Check out our recipe for Chicken Saute with Balsamic Sauce...    • お家で簡単！皮パリパリ【チキンソテー】バルサミコソース仕立て♪【格上げレシピ♪】   Crispy! Click here for fried rockfish...    • アイナメの捌き方【唐揚げ用】☆三枚おろし・骨切り☆ビールのお供に最高です♪   Click here for how to prepare octopus for sashimi...    • 活タコの捌き方【刺身用】簡単でキレイに皮をむくコツ教えます！（真蛸薄造り）   Click here for how to easily make tempura flowers...    • 【裏技】天婦羅で簡単に花を咲かせる方法！   Click here for fried foods with special batter...    • カダイフ（クナーファ）の取り扱いと揚げ方のこつ！   Click here for [How to remove scales without dirtying the sink]... (Updated 2019)    • 【裏技】絶対に飛びちらない小魚のウロコ取り❗️これでもうシンクが洪水になることはあり...   A compilation of flounder preparation and preparation (sashimi, tempura, fried fish, boneless fish) is available here... (recorded in 2018)    • キスの捌き方・調理まとめ　【刺身・天婦羅・フライ・骨せん】   Pearl Okada Tamotsu's blog is here... https://ameblo.jp/hidepeku Tamotsu's LINE stamps are here... https://line.me/S/sticker/19351726