Best 3 Miso Chicken Wings Recipes

MISO-GLAZED SESAME CHICKEN WINGS RECIPE BY TASTY

Steps:

• Preheat oven to 425ºF.
• In a small bowl, combine miso, Nakano® Sesame Rice Vinegar, soy sauce, honey, ginger, and garlic. Stir until miso is broken down and sauce is relatively smooth (a few small clumps are fine).
• Place wings in a bowl and season with kosher salt. Pour approximately two-thirds of the miso sauce over the wings (reserve the rest of the sauce). Toss to combine.
• Spread out coated wings on a parchment-lined sheet tray.
• Bake wings for 20 minutes.
• Remove from oven and spoon a bit of the reserved sauce over each wing. Sprinkle each wing with sesame seeds.
• Place tray back in oven and cook for 5 more minutes, or until wings are golden brown and cooked through.
• Garnish wings with minced cilantro before serving.
• *Note: if Nakano® Sesame Rice Vinegar cannot be found, substitute Nakano® Seasoned Rice Vinegar with a dash of sesame oil.
• Enjoy!

MISO CHICKEN WINGS

Steps:

• Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
• Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
• Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
• While the wings cook, combine 1/2 cup miso, 2 tablespoons honey, 1 tablespoon rice vinegar and some freshly ground black pepper in a large bowl. Whisk, adding a splash of hot water to thin it out, until smooth.
• When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until they're nicely browned on both sides.

MISO-GLAZED CHICKEN WINGS WITH A GINGER SCALLION DIPPING

Steps:

• For wings: Put the oven rack in the top third of the oven, and preheat the oven to 400°F.
• In a medium bowl, combine the chicken wings, scallions, ginger, sesame oil and salt. Toss gently until the wings are coated evenly with the scallions and ginger. Spread the wings out, skin side up, in a single layer on a nonstick cookie sheet.
• Bake in the oven for 20 minutes. Then rotate the cookie sheet 180 degrees and bake for 15 minutes, or until the wings are starting to brown slightly and are cooked through. Remove from the oven and let cool at room temperature for 15 to 20 minutes, until only slightly warm to the touch.
• Meanwhile, heat the canola oil in a deep saucepan set over medium heat for about 5 minutes, or until you hear the oil start to crackle slightly and a deep-frying thermometer registers 350°F Do not let the oil smoke; that will mean the temperature is too high. Set a baking sheet lined with paper towels near the saucepan.
• Working with about 10 chicken wings at a time, carefully drop the wings into the oil and cook for about 6 minutes, until they are crispy and browned. While they are cooking, lightly stir the wings occasionally so they don't stick to the bottom of the pan or to one another. Remove them from the oil with a slotted spoon or strainer, and drop them onto the paper-towel-lined baking sheet. Let the oil reheat for 2 minutes before cooking the next batch of wings. Repeat the process until all of the chicken wings are cooked.
• If you have the miso glaze in advance, reheat it in a small saucepan for 3 to 4 minutes, until the sauce is warmed through.
• Transfer the miso glaze to a medium bowl, add the fried chicken wings, and toss thoroughly until the wings are well coated. Serve with ginger scallion dipping sauce.
• For Korean miso barbecue sauce: Heat the oil in a heavy-bottomed stockpot set over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until it starts to color. Add the garlic and cook for 2 minutes, stirring frequently, being careful not to let it brown. Add the fresh tomatoes, canned tomatoes, harissa, rice wine vinegar, balsamic vinegar, sugar, salt and 2 cups water. Cook for 15 minutes, stirring occasionally so that the ingredients do not sink to the bottom of the pot and burn. The liquid will reduce significantly.
• Reduce the heat to low and add the sweet soy sauce, dark soy sauce and Korean miso. Simmer for 5 minutes. Then remove the pan from the heat and set it aside to cool slightly for 10 minutes.
• Puree the mixture in a blender until completely smooth. (You may need to do this in batches, depending on the size of your blender. To avoid burns when blending hot liquids, do not fill your blender more than halfway to the top, and always start by pulsing before turning the blender on high.).
• Use immediately, or store in an airtight container in the refrigerator for up to 4 days.
• For ginger scallion dipping sauce: Heat the oil in a small sauté pan set over low heat. Add the ginger and garlic and cook, stirring occasionally, for 1 to 2 minutes, until fragrant. Transfer the mixture to a small bowl and set us aside for 5 minutes to cool.
• Add the mayonnaise, sour cream, lime juice, honey and scallions to the cooled mixture, and whisk to combine. Use immediately, or store in an airtight container in the refrigerator for up to a week.