Miso Glazed Chicken Wings
The original recipe: Miso Glazed Chicken Wings by Simply Recipes
Yes, I know. For a chicken wing recipe, there don't appear to be many wings above. I'll admit, I used an online grocery purchasing service (did you know pick-up is free from Save On Foods??) and though I ordered a pack with the wings and drums, these drums were all I got and didn't realize until I got home.
INGREDIENTS
DIRECTIONS
~2.5lbs chicken wings (or drumettes if your online shopper doesn't know how to differentiate between the two)
3 tbsp white miso plaste (AKA soy bean paste)
3 tbsp teriyaki sauce
3 tbsp unseasoned rice wine vinegar
2 tbsp sriracha (I like it with a little more kick)
Green onions, sliced (optional garnish)
1. Preheat oven to 425F and line a baking sheet with aluminum foil before topping with a wire rack.
2. Pat the chicken wings with paper towel to get it as dry as possible, then arrange on the wire rack.
3. In a small bowl, mix together the glaze: miso, teriyaki sauce, rice wine vinegar, and sriracha.
4. Using a brush, apply the glaze to the chicken wings, reserving about 1/4 of the glaze for later.
5. Bake for 20 minutes, then remove from the oven and apply the remaining glaze.
6. Bake for another 9 minutes, or until chicken is cooked through.
7. Garnish with green onions if desired.
My Changes & Notes:
1. The wings (or drumettes, whatever).
We were working with just under 2.5lbs of chicken, so I bumped up the glaze amounts by 50%:
3 tbsp white miso paste (also known as soy bean paste, they're the same thing)
3 tbsp teriyaki sauce
3 tbsp unseasoned rice wine vinegar
2 tbsp sriracha
2. Bake time.
The first time I made these wings, I followed the original recipe and ended up leaving the wings in longer than 22 minutes for their first trip in the oven because they didn't seem to be crisping up much (despite thoroughly patting them dry before baking). Eventually we gave up (I didn't want to overcook the wings) and glazed the wings before returning into the oven another 8 minutes. They turned out delicious!
While I'd like to say we decided to experiment with the baking procedure, the truth is I totally messed up and proceeded to baste the chicken with 3/4 of the sauce before realizing that wasn't the correct process. Welp, too late at that point. I put the remaining 1/4 of the sauce aside and baked the glazed wings at 425F for 20 minutes. Then I took the chicken out, glazed with the remaining sauce, and baked an additional 9 minutes. At the 9 minute mark, some of the tips were starting to get charred so I didn't leave them in any longer, nor did I try broiling them to crisp the skin.
Since the skin never crisped up on the first try, either method appears to work, so don't fret if you mess up the instructions like I did.