Sticky Miso Honey Chicken Wings
Do Sticky Miso-Honey Chicken Wings qualify as a Rosh Hashanah recipe? I mean, it has honey in it...Either way, I am hanging on by a freaking thread over here and if eating a tray of these gets us any closer to the sweet new year that we all desperately need then sign me up to take one for the team. Oh, and these crispy wings are baked NOT fried but TASTE fried so you’re gonna wanna learn this technique ASAP.
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PSA: family-owned, local and naturally harvested Golden Road Honey takes these wings to another level. Check out their page to order!
STEP BY STEP PICTURES:
Yield: 4
Sticky Miso Honey Wings
Prep time: 1 HourCook time: 40 MinTotal time: 1 H & 40 M
Ingredients:
Wings:
- 2lbs chicken wings, cut into drumettes and flats
- 1 ½ teaspoon kosher salt
- 2 teaspoons baking powder
Miso Honey Sauce:
- 4 garlic cloves, minced or grated on a microplane
- 2 teaspoons pureed ginger (I like People’s Organic or Gourmet Garden)
- ⅓ cup reduced sodium soy sauce or tamari
- ¼ cup mellow white miso
- 2 tablespoons honey
- 2 tablespoons sweet thai chile sauce
- 1 teaspoon sambal olek, chile garlic sauce or sriracha
Garnish:
- toasted sesame seeds
- minced scallions
Instructions:
Wings:
- Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Blot the chicken wings totally dry with paper towels. In a large bowl, combine the wings with baking powder and salt and toss until thoroughly and evenly coated. Place in three rows on the rack, leaving a slight space between each wing.
- Place the baking sheet in the refrigerator, uncovered, for at least an hour or up to 24 hours. This time resting in the salt brine will keep the wings juicy, tender and well seasoned. It also dries the skin which helps it to get crispy in the oven.
- Adjust oven rack to upper-middle position and preheat oven to 450°F. Place the chicken wings in the oven and cook for 20 minutes. Flip and continue to cook until crisp and golden brown, about 17 to 20 minutes longer.
Miso Honey Sauce:
- Place all ingredients in a small saucepan and simmer on a very low flame until it has a thick and syrupy consistency, about 3-5 minutes. Stir occasionally. Be careful not to walk about from this sauce, as honey will burn quickly and easily.
To serve:
- To serve, toss wings in the sauce making sure they are well coated and serve sprinkled with toasted sesame seeds and minced scallion.
Equipment:
Large sheet tray lined in aluminum foil
Large bowl
Small saucepan