Tebasaki is the signature fried-chicken dish of Japan’s Nagoya region, traditionally made from chicken wings.
The Japanese word tebasaki means wing tip or wing section, and the dish is typically fried, seasoned, and served as a finger food. Nagoya-style versions commonly have a crisp surface, a savory-sweet seasoning, sesame, and black pepper.
Tebasaki is closely associated with izakaya dining and with specialized chicken restaurants in Nagoya. It is served with the bones intact, which distinguishes it from many boneless fried-chicken dishes.
Tebasaki should not be confused with karaage, the broader Japanese technique of frying marinated bite-sized pieces, or toriten, the Ōita specialty made with a tempura-like batter. These dishes can all involve chicken, but their regional identities and coatings differ.