Tebasaki Wings — Nagoya's Crispy-Spicy Chicken Specialty

**Yamachan vs. Furaibo:** Nagoya's two tebasaki giants opened within months of each other in 1963, sparking a 60-year rivalry. Yamachan uses more black pepper, creating sharper heat and bolder flavor — preferred by those who want aggressive spice. Furaibo's sauce is sweeter with lighter pepper, appealing to those who find Yamachan too intense. Both fry twice for crispness, but Yamachan's wings arrive hotter and crispier (higher final frying temperature). Try both if time permits — locals have fierce allegiances. **Eating technique:** Tebasaki requires hands-on commitment. Break the wing at the joint into two pieces (drummette and flat). The drummette has more meat — twist the bone to separate meat, then pull clean with teeth. The flat section has two bones — bite between them and scrape meat with teeth. Sucking sauce from bones is encouraged (not considered rude in izakaya setting). The sticky sauce will coat fingers — oshibori (wet towels) are provided liberally. **Izakaya context:** While wings are available for takeout, experiencing them in the izakaya environment is ideal. Yamachan and Furaibo locations buzz with salarymen, students, and families shouting orders, clinking glasses, and playfully competing over wing bone piles. Order in rounds of 5 wings (one serving) — they arrive fast and hot. Pair with edamame, cold tofu, and beer. English menus available at main locations. Budget ¥2,000–3,000 per person for wings, sides, and 2–3 drinks.