Asian Style Miso Wings

Miso Wings 2

I have the right to life, liberty, and chicken wings.
Mindy Kaling

Marisa and Jacob are here for a week and of course, the menus are ever-changing according to their individual likes one of which is Marisa’s chicken wing dinner and a good opportunity for me to share a giant package of wings and a new to me recipe from Donna Hay.  For the second time this week, I am dipping into the miso container, red miso that is as I have vowed not to get more until this one is gone and I always have a use for wonderful miso.  The side bonus is a small pot of chicken stock made with the usual ingredients and all of the wingtips trimmed from whole wings.

Simply cut the wing tips off  2-3 pounds of wings and then cut through the joint for two pieces, wash and pat dry the wingtips, and set aside.  In the meantime thoroughly blend 1/3 cup red or white miso, 2 tablespoons vegetable oil, 1/4 cup honey, 1/4 cup soy sauce or tamarin, 2 cloves of minced garlic, and 1 tablespoon of grated ginger.  Quarter a couple of limes to squeeze over the finished wings.  Toss the wings into the marinade and thoroughly coat.  

Just a note if you like your wings spicy consider adding a bit of Sriracha chili sauce to the marinade.

Heat the oven to 400º Lightly oil a sheet pan and spread the wings in one layer.  Roast for 20-30 minutes, turn and roast for another 20 minutes, serve hot with lime wedges and your favorite hot sauce.

Link to Donna Hay recipe: