Chicken Wings with Miso-Honey Sauce
Cook time: 45 minutes
Serves: Makes about 2 dozen wings
INGREDIENTS:
- 2lbs chicken wings, drumettes and flats separated, wingtips reserved for later use
- 2 tsp baking powder
- 4 tbs butter
- ¼ cup red miso
- ¼ cup honey
- 2 cloves garlic, grated
- 1 tsp red pepper flakes
- kosher salt
- toasted sesame seeds for garnish
PREPARATION:
Place the chicken wings in a large bowl and toss with 2tsp baking powder and 2tsp kosher salt.
Line a rimmed baking sheet with foil and set a cooling rack on top. Transfer the chicken wings to
the cooling rack in a single layer, spaced evenly. Allow the wings to rest in the refrigerator,
uncovered, for 8-24 hours before baking.
Preheat the oven to 450°. Keeping the wings on the same cooling rack and baking sheet as
they rested, transfer directly to the oven. Allow to cook for 20 minutes before flipping the wings
and cooking for 10 minutes more. Flip the wings again and then continue to cook for 5 minutes
more, until the skin is crispy and the wings are fully cooked.
During the last 5 minutes of cooking time, place the butter, miso, honey, garlic, red pepper flakes
and ½ tsp kosher salt in a small saucepan. Warm over medium low heat until the butter has
melted, whisking to combine. Set aside.
Remove the wings from the oven and transfer directly to a large bowl. Pour all but ¼ cup of the
sauce on the wings and toss to coat very well. Return the wings to the cooling rack on the
baking sheet and place back in the oven. Cook for an additional 3-5 minutes, allowing the sauce
to brown and the sugars from the honey to caramelize. Remove from the oven, place on a
serving dish, drizzle wings with remaining ¼ cup sauce, and garnish with toasted sesame
seeds. Serve immediately.