I awoke to the sound of chirping birds yesterday morning, which was a surprising and exciting sign that spring is right around the corner. It has been a long and particularly wintery winter this year; we’ve had a highly unusual amount of snowfall in a city that barely gets two inches a year. It’s been a dark, dreary winter, and while I love winter, it’s about time it packed up its bags and left.
Spring! Sunshine! Patios! Beer! Wings! Flip flops! Sunglasses!
I can’t wait.
I’m not sure why these sticky miso wings have me so eager for summer. Perhaps it’s the thought of grilling these on the BBQ (smokey char? Yes please!) and serving them beside a perfectly sweaty pint of lager. Or, perhaps it’s just because wings are such a summer food.
Wings are ordered at casual get togethers with close friends, where manners and mess are of no concern. Wings are the quintessential summer party/patio/game night food.
(Note: my “game nights” include board games, but hey, I hear sport-related game nights are fun for some. The greatness of wings applies to both scenarios.)
These beauty of these wings is their finger-licking umami flavour. The miso paste makes them perfectly salty, sweet, nutty, meaty, and just plain delicious.
Serve hot outta the oven with some chopped cilantro and a squeeze of fresh lime. Pint of beer optional, but highly recommended.
YUM.
One word of warning: miso paste is quite salty, so use low-sodium soy sauce in this recipe, or omit it completely.
| Sticky Miso Chicken Wings | | Print |
- 12 chicken wings, split with tips removed
- 2 Tbsp olive oil
- Salt & pepper
- ¼ cup white miso paste
- 2 tsp lime juice
- 1 tsp grated fresh ginger
- 1 tsp rice wine vinegar
- 1 Tbsp brown sugar
- Cilantro, to serve
- Limes, to serve
- Sesame seeds, to serve
- Preheat oven to 400°F. Line a baking sheet with aluminum foil and lightly grease; set aside.
- Toss wings with olive oil. Season with salt and pepper, then bake for 40 minutes until cooked through. Remove from heat and transfer wings to a large bowl.
- In a small saucepan over medium heat, combine the miso paste, lime juice, ginger, vinegar, sugar, and 3 Tbsp water. Bring to a low simmer and cook for 3-5 minutes until thickened. Pour miso mixture over top of the wings and toss to coat.
- Transfer wings back to baking sheet and cook for another 10 minutes.
- Serve immediately with cilantro, lime wedges, and a sprinkling of sesame seeds.
Wow, these look amazing! However, I’m a little confused – there’s no mention of garlic in the ingredients list! Should this read ginger?
What a silly mistake! After a few rounds of recipe testing (yum!) I forgot to update the title. Thanks for pointing this out, Mike! 🙂