My recipe for miso butter chicken wings turned out even more delicious than I had hoped.
Much of the success behind this recipe has to do with the quality and type of butter. I used beurre demi-sel (slightly salted French butter) that I picked up when I was in Brittany. I highly recommend using a slightly salted butter for this recipe. If you don’t you may need to add a pinch or two of salt to yours. Mixing the butter with the miso brings out rich flavours – sweet and salty like a sea salt caramel with a hint of fruitiness and a touch of tang.
I grilled my miso butter wings over hickory chips for a super nice woody effect. But below are the instructions for cooking them in the oven.
MISO BUTTER WINGS Yum
Ingredients for the Wings (16 pieces)
- 8 wings (chopped at joint with tip removed);
- 3 tablespoons of slightly salted butter;
- 1 tablespoon of miso paste (I use and additive free miso)
- 2 tablespoons honey;
- 1 crushed garlic clove;
- Pinch of cayenne;
- Black pepper to taste;
- Black and white sesame seeds to taste;
- Diced chives to taste.
Method
- Preheat your oven to 250°C;
- Mix the butter, miso, honey, garlic, cayenne, and pepper together in a pot over low heat;
- When the mix is integrated and liquefied, taste for balance and adjust if necessary;
- Pour the mix over the wings;
- Add the sesame to the wings;
- Gently toss the wings for an even coating and place on a baking dish big enough for all the pieces to be spread as a single layer;
- Cook in the oven for about 45 minutes to 1 hour, checking them about 30 minutes in to see how they’re doing and turning them halfway through to make sure the wings are completely coated in the marinade;
- Garnish with chives.
Serve
Drain the wings of any excess liquid and let cool. But serve them while they’re still pretty hot for best results.
Read more tikichris recipes and be sure to check out all my #WingingIt chicken wing ideas.
