Miso-Honey Glazed Chicken Wings
As my belly gets bigger, I am able to spend less time on my feet in the kitchen. Between my waddling from one counter to another and the belly bumping into things, I think it's safer for everyone if I just get out of the way. Still, I try to get in he kitchen here and there to make simple things like smoothies or oatmeal for breakfast. I have also been able to muster the strength to make these miso-honey glazed chicken wings a couple of times, much to my husband's delight. They are sticky, sweet, salty and oh-so-easy. And did I mention they are baked? Well, they are. And that makes them even better and healthier and more appealing.
Here's what happens: the wings get brown and crispy skin thanks to a 475 degree oven before being brushed with a flavor explosion of miso, honey and a touch of rice vinegar. They are baked for a few more minutes to make the glaze extra sticky before one last coating is brushed on before serving. Done and done.
I've mentioned in previous posts that I'm not much of a football fan unless there is delicious food involved. These wings are helpful for getting anyone and everyone through a game. They are also delicious as an appetizer while playing a fierce game of Chutes & Ladders with a 3 year old.
Now, if I could devise a plan to eat this entire plate of wings and suffer no pregnancy-heartburn-side-dish-of-tums, I'd really be winning at life.
NOTES:
As you can see, I did not break these wings down. You don’t have to! If you do want to, the recipe still works as written, so you do you! If you do break them down, save the wing tips in a freezer bag to use in homemade stock if you feel so inclined.
You can totally grill these. Just grill instead of putting them in the oven!
If you are struggling to get your miso paste to whisk into the honey and rice vinegar smoothly, pop the miso and the honey in the microwave for 10-15 seconds to soften it all up a bit. DO NOT add water- the glaze won’t be as sticky!
Miso-Honey Glazed Chicken Wings
Makes 6-8 servings
3 pounds chicken wings
2 teaspoons kosher salt
2 tablespoons miso paste (anything you have is fine- I used shiro)
3 tablespoons honey
1 1/2 teaspoons rice vinegar
Preheat the oven to 475˚F. Pat the chicken wings dry with paper towels and arrange them on two large, parchment-lined baking sheets. Brush them with some canola or avocado oil and season with salt.
Bake for 15 minutes or until the skin is golden brown and crisp. Meanwhile, whisk the miso paste, honey and rice vinegar together in a bowl.
Remove the wings from the oven, toss them in a large bowl with the glaze. Turn on the broiler so it can heat while you place the wings back on the baking sheets. This time, broil them for 3-5 minutes, turning occasionally. It is ok if the skin gets dark brown in places- that’s where you’ll get the most flavor.
Serve as is immediately, or sprinkle with some mint leaves or sesame seeds to a little color and texture.
