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.
- 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.
Drain the wings of any excess liquid and let cool. But serve them while they’re still pretty hot for best results.