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.
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)
Preheat your oven to 400 degrees.
On a sheet pan, liberally salt and pepper the chicken wings and drizzle with oil
Put the wings into the hot oven and set a timer for 15 minutes
In a separate saucepan, melt the butter on medium until liquid and bubbly
Turn the heat down low and whisk in the garlic, miso, honey, and sriracha until you have a thick, golden sauce
Combine well, take off the heat, and set aside in a bowl
After 15 minutes, flip the chicken wings with a pair of tongs or a spatula and bake them for another 15 minutes
After the wings have cooked for a total of 30 minutes, take them out of the oven and preheat the broiler to 485 degrees.
If your chicken wings aren’t pre-cut, slice them in half (here’s a guide) and save the wing tips for snackin’
Thoroughly coat each wing in the miso butter mixture and place them back on the sheet pan
Broil for 5-7 minutes or when a nice char starts to form on the wings
Serve the wings on top of sliced radishes in the vinegar, and garnish with green onion