Fried Honey Miso Chicken Wings
Level: Intermediate
Makes: 6 portions
Nutrition Facts (Per Serving 1/6 of recipe):
- Calories: 1,037
- Total Fat: 84g
- Saturated Fat: 17g
- Carbohydrates: 26g
- Dietary Fiber: 1g
- Sugars: 24g
- Protein: 45g
- Cholesterol: 293mg
- Sodium: 1,053mg
Total time: 8 hr 55 min (includes chill time)
Hands-on: 35 min
Learn to make ultra-crispy fried wings tossed in a sweet-savory honey-miso glaze for a deliciously sticky finish.
Ingredients
- 3 to 3 pounds chicken wings (flats and drumettes; about 30 pieces)
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- Canola oil, for deep-frying
- cup honey
- 4 tablespoons unsalted butter
- 3 tablespoons white miso paste
- 2 tablespoons rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 2 teaspoons finely chopped fresh ginger
- 1 garlic clove, minced
- Sesame seeds, for garnish
Equipment needed: deep-frying thermometer
Instructions
Line two rimmed baking trays with foil and set a wire rack on each tray.
Thoroughly dry the wings with paper towels. In a large bowl, toss wings with baking soda and salt to coat evenly. Arrange wings in a single layer on the racks with space between each piece. Refrigerate uncovered for 8 to 24 hours.
Fill a large Dutch oven halfway with canola oil and heat over medium-high until it reaches 350F (175C).
Fry half the wings at a time, turning occasionally, until cooked through and crisp, about 1214 minutes. Transfer to a paper towellined plate to drain, then repeat with remaining wings.
While wings fry, make the glaze: in a small saucepan over medium heat combine honey, butter, miso, rice vinegar, gochujang, ginger, and garlic. Simmer gently, stirring, for about 34 minutes, then transfer to a large mixing bowl.
Toss the hot wings in the honey-miso sauce until evenly coated. Arrange on a serving platter, sprinkle with sesame seeds, and serve immediately while hot.
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