Tebasaki

The outer tip of the wing, rich in gelatin and fat. Thin meat wraps around the bone, so the crisp skin and the soft gelatin underneath come through in the same bite. The bone itself also goes into chicken stock. Joint cartilage comes along with it too, which is part of why this cut carries such a wide range of textures in one piece. A thin layer of fat sits between the skin and bone, so savoriness seeps out with every bite.

It appears in dishes from deep-fried karaage to hot pot; frying crisps the skin while the fat and gelatin inside stay soft, and that contrast is much of the appeal. With so little meat relative to bone, scoring along the bone before cooking helps the seasoning reach further in. A single cut along the bone is also said to keep the meat from shrinking too much as it fries. Brushing on a second coat of sweet-savory glaze right after frying is said to balance the crisp skin against the glaze's shine.

Nagoya's sweet-spicy fried style is the best-known version nationally, and a bold sweet-savory glaze has become the standard way to carry all that fat and gelatin. Eating it bone-in, straight off the fingers, is how this cut's richness comes through best. Bone, cartilage, skin, and meat all in one bite give it a range of texture few other cuts can match. As a cut you can eat without worrying about messy hands, it's stayed an izakaya staple for exactly that reason.