Miso Glazed Chicken Wings With A Ginger Scallion Dipping Recipes

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MISO-GLAZED CHICKEN WINGS WITH A GINGER SCALLION DIPPING



Miso-Glazed Chicken Wings With a Ginger Scallion Dipping image

From Susan Feniger's Street Food. You can make the glaze and dipping sauce ahead of time or while the wings bake in the oven.

Provided by Brookelynne26

Categories     Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 29

2 1/2 lbs chicken wings, drumsticks and tips removed
4 scallions, white and green parts, finely chopped
3 tablespoons peeled and minced fresh ginger
2 tablespoons spicy sesame oil
1 1/2 tablespoons kosher salt
3 -4 cups canola oil, for frying
1 1/2 cups korean miso barbecue glaze (see below)
1 cup ginger scallion dipping sauce (see below)
1/4 cup canola oil
1 medium red onion, finely chopped
8 garlic cloves, chopped
3 plum tomatoes, chopped
1 cup whole canned tomatoes, with juices
1 teaspoon harissa
1/2 cup rice wine vinegar
1/4 cup balsamic vinegar
3/4 cup sugar
1 1/2 teaspoons kosher salt
1/4 cup sweet soy sauce
3 tablespoons dark soy sauce
1/3 cup spicy korean miso
1 tablespoon olive oil
1 piece fresh ginger, peeled and minced (2 inches)
1 tablespoon chopped garlic
1 cup mayonnaise
3/4 cup sour cream
3 limes, juice of
1 tablespoon honey, warmed
3/4 cup chopped scallion, green and white parts (4 to 5 scallions)

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.

Nutrition Facts : Calories 1886.7, Fat 170.4, SaturatedFat 22.9, Cholesterol 170.8, Sodium 3747.3, Carbohydrate 54.7, Fiber 2.8, Sugar 37.5, Protein 40.1

GARLIC MISO CHICKEN WINGS



Garlic Miso Chicken Wings image

Baked chicken wings with a delicious garlic miso marinade. The combination of garlic, miso, soy sauce and mirin is simply amazing.

Provided by Namiko Chen

Categories     Main Course

Time 9h30m

Number Of Ingredients 5

10 chicken wings (flats/drumettes) ((you can use any parts of the chicken))
4 cloves garlic ((minced))
3 Tbsp miso ((I use koji miso or awase miso))
2 Tbsp soy sauce
2 Tbsp mirin

Steps:

  • Gather all the ingredients.

Nutrition Facts : Calories 213 kcal, Carbohydrate 5 g, Protein 16 g, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 60 mg, Sodium 631 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 8 g, ServingSize 1 serving

MISO-GLAZED SESAME CHICKEN WINGS RECIPE BY TASTY



Miso-Glazed Sesame Chicken Wings Recipe by Tasty image

Here's what you need: miso, Nakano® Sesame Rice Vinegar, soy sauce, honey, ginger, garlic, chicken wings, kosher salt, sesame seed, fresh cilantro

Provided by Nakano

Yield 4 Servings

Number Of Ingredients 10

¼ cup miso
2 ½ tablespoons Nakano® Sesame Rice Vinegar
4 teaspoons soy sauce
3 tablespoons honey
1 ½ tablespoons ginger, grated
2 cloves garlic, grated
3 lb chicken wings, party style (flats and drumettes separated)
kosher salt
sesame seed
fresh cilantro, for garnish

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!

Nutrition Facts : Calories 766 calories, Carbohydrate 23 grams, Fat 52 grams, Fiber 0 grams, Protein 53 grams, Sugar 20 grams

GINGER-GRILLED CHICKEN AND RADISHES WITH MISO-SCALLION DRESSING



Ginger-Grilled Chicken and Radishes with Miso-Scallion Dressing image

Yes, you should be marinating your chicken with soda! Here, a can of ginger beer is the secret ingredient for sweet-tart grilled chicken.

Provided by Anna Stockwell

Categories     Chicken     Dairy Free     Peanut Free     Ginger     Garlic     Vinegar     Green Onion/Scallion     Radish     Lettuce     Wheat/Gluten-Free     Memorial Day     Backyard BBQ     Entertaining     Spring     Grill

Yield 6-8 servings

Number Of Ingredients 12

3 lb. skinless, boneless chicken thighs
3 1/2 tsp. kosher salt, divided, plus more
1 (12-oz.) can ginger beer
6 garlic cloves, finely grated
3/4 cup plus 6 Tbsp. unseasoned rice vinegar, divided
3 Tbsp. plus 1 tsp. finely grated ginger (from about one 4" piece)
1 Tbsp. white miso
3/4 cup plus 1 Tbsp. vegetable or sunflower oil, plus more for grill
6 scallions, finely chopped
2 bunches radishes, preferably with greens, halved lengthwise
Freshly ground black pepper
3 heads Little Gem lettuce or romaine hearts, leaves separated

Steps:

  • Season chicken on all sides with 2 1/2 tsp. salt and place in a large bowl. Add ginger beer, garlic, 3/4 cup vinegar, and 3 Tbsp. ginger to bowl and toss to combine. Cover and chill at least 2 hours and up to 24 hours.
  • Meanwhile, whisk miso, 3/4 cup oil, 1 tsp. salt, and remaining 6 Tbsp. vinegar and 1 tsp. ginger in a small bowl. Mix in scallions. Let dressing sit at room temperature up to 1 hour, or chill up to 24 hours.
  • Prepare a grill for high heat; brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12-15 minutes. Transfer to a platter and tent with foil to keep warm.
  • Toss radishes with remaining 1 Tbsp. oil in a medium bowl; season lightly with salt and pepper. Grill, turning occasionally, until charred in spots, 8-10 minutes. Transfer to platter with chicken.
  • Toss lettuce with about one-third of dressing in a large bowl. Drizzle another third of the dressing over grilled radishes. Serve remaining dressing alongside.

MISO CHICKEN WINGS



Miso Chicken Wings image

Provided by Mark Bittman

Categories     easy, appetizer

Time 45m

Number Of Ingredients 6

3 pounds of chicken wings
1/2 cup miso
2 tablespoons honey
1 tablespoon rice vinegar
some freshly ground black pepper
a splash of hot water

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.

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