If we looked at a Venn Diagram of people who love chicken wings vs. people who make chicken wings at home for themselves, there wouldn’t be a lot of overlap. I’m here to fix that with a fool-proof recipe packed with rich, umami flavor that will help restore belief in your chicken-making abilities. You see, over the past few weeks I’ve been chipping away at this miso, garlic, and honey butter and I’ve finally got the proportions in a good place. I’ve tried it on an awfully scrawny roast chicken, I’ve tried it on salmon (confirmed: deelish), I’ve tried it on steak, and now we’ve got it on wings. You can put this beautiful golden concoction on anything you’d like, just proceed with caution because it’s finger-lickin. I urge you to try this on a bed of vinegar-y radishes! They’re a nice tangy cool-down and offer the same relief as those darned celery sticks they always serve with wings…except better.

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INGREDIENTS:

  • About 6 whole chicken wings, or 12 drumettes and flats

  • 2 c thinly-sliced radishes

  • 1/2 c rice wine vinegar (mirin)

  • 1 c scallions, thinly sliced

  • 4 oz unsalted butter

  • 2 tbsp yellow miso paste

  • 2 tbsp honey

  • 2 tbsp minced or paste garlic

  • 1 tbsp neutral oil

  • 1 tsp sriracha (optional)

  • coarse salt

  • white pepper

INSTRUCTIONS:

  1. Preheat your oven to 400 degrees.

  2. On a sheet pan, liberally salt and pepper the chicken wings and drizzle with oil

  3. Put the wings into the hot oven and set a timer for 15 minutes

  4. In a separate saucepan, melt the butter on medium until liquid and bubbly

  5. Turn the heat down low and whisk in the garlic, miso, honey, and sriracha until you have a thick, golden sauce

  6. Combine well, take off the heat, and set aside in a bowl

  7. After 15 minutes, flip the chicken wings with a pair of tongs or a spatula and bake them for another 15 minutes

  8. After the wings have cooked for a total of 30 minutes, take them out of the oven and preheat the broiler to 485 degrees.

  9. If your chicken wings aren’t pre-cut, slice them in half (here’s a guide) and save the wing tips for snackin’

  10. Thoroughly coat each wing in the miso butter mixture and place them back on the sheet pan

  11. Broil for 5-7 minutes or when a nice char starts to form on the wings

  12. Serve the wings on top of sliced radishes in the vinegar, and garnish with green onion

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