Miso Caramel Chicken Wings Recipes

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.

GARLIC MISO CHICKEN WINGS

Steps:

• Gather all the ingredients.

MISO CARAMEL CHICKEN WINGS

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the oil with 2 tbsp miso, toss the chicken wings in the mixture to coat, season well and spread out on a large baking tray. Put in the oven for 45 mins.
• Put the sugar in a pan with 2 tbsp of water and gently dissolve the sugar. When it's no longer grainy, turn up the temperature, keeping an eye on it, and boil until it's an amber caramel. Take off the heat and carefully stir in the remaining miso, the butter and lime juice. Set aside.
• Pour the caramel over the chicken wings, coating all of them. Sprinkle over the sesame seeds, then return to the oven for 5 mins.

SALTED CARAMEL WHISKEY CHICKEN WINGS

Steps:

• Place the chicken wings in a large bowl or gallon size plastic bag. Add the whiskey, sugar, salt, pepper, and crushed red pepper flakes. Toss until evenly coated. Marinate in the fridge several hours or overnight.
• Line a baking sheet with foil or parchment paper. Place a wire baking rack over the baking sheet. Lay the wings in a single layer on the baking rack.
• Bake the wings in a 425 degree oven for 45-50 minutes, flip them halfway through.
• Remove from oven and toss them in the Salted Caramel Whiskey Sauce and top with sea salt.
• In a saucepan add caramel sauce, whiskey, Frank's Red Hot Sauce, soy sauce, and sea salt. Bring to boil and reduce heat to medium low. Simmer for 15 minutes, stirring occasionally.
• Add the sugar and cornstarch. Whisk until evenly mixed and simmer an additional 5 minutes.Note: If the sauce is still too thin, add more cornstarch and simmer an additional minute or two.
• Let the sauce come to room temperature to thicken before tossing the chicken wings in the sauce.

ROASTED MISO CHICKEN WINGS

Steps:

• Whisk together the soy, miso, honey, ginger, brown sugar and garlic until well combined. Put the wings into a resealable plastic bag and pour the marinade mixture over them. Seal the bag and squeeze it to coat the wings evenly. Refrigerate for at least 4 hours or preferably overnight, up to 12 hours.
• Preheat the oven to 375 degrees F. Line a baking sheet with a rack and spray it lightly with cooking spray.
• Remove the wings from the marinade, shake off any excess and spread them evenly on the baking sheet. Bake until golden brown and cooked through, 25 to 30 minutes.
• Transfer to a serving platter and sprinkle the sesame seeds and scallions over the top. Serve warm.