Little fingers love chicken wings and this recipe from one of our favorite blogs Just One Cookbook, is bound to be a favorite at almost everyone’s home. It requires some special ingredients like miso and mirin, which everyone may not have at home. However, the great news is that several regular grocery stores are starting to carry both miso and mirin. If you are interested at all in any type of Japanese cooking, both these ingredients are staples in Japanese cuisine and a worthwhile addition to your pantry.
Miso is a traditional Japanese seasoning produced by fermenting rice, barley, and/or soybeans with salt and the fungus kōjikin, the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru, a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. There is a wide variety of miso available. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory.
Mirin is an essential condiment used in Japanese cuisine. It is a kind of rice wine similar to sake, but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate formed naturally via the fermentation process; it is not refined sugar. The alcohol content is further lowered when the liquid is heated.
We have just started experimenting with using miso and have so far used it on a broiled tofu for “Vegan Monday” and also a killer ginger miso dressing for salads.
These delectable wings were served as part of a rice bowl with vegetables, pickles, avocado and of course some Indonesian sambal for that spicy kick for the grown-ups.
Garlic Miso Chicken Wings
- 10 chicken wings (or any parts of chicken)
- 4 cloves garlic, minced
- 3 Tbsp. Miso – Nami uses awase miso (red & white mixed), we used just white miso
- 2 Tbsp. soy sauce
- 2 Tbsp. mirin
- Rinse the chicken and pat it dry with paper towel. Prick the chicken with a fork and put it in a Ziploc bag.
- Mince the garlic and combine it with miso in a small bowl.
- Add the mixture into the Ziploc bag and rub it all over the chicken from outside the bag. Keep in the fridge for at least 4-6 hours (preferably overnight).
- About 3 hours before cooking, add soy sauce and mirin in the bag and mix well. Keep in the fridge until you are ready to cook.
- Line the bottom of broiler pan with aluminum foil (so that you don’t have to clean later) and oil the broiler rack. Place the chicken on the broiler rack skin side down first. Turn the broiler on high (no preheat) and place the broiler rack 6 inch away from the top (middle oven rack) and broil for 10 minutes, or until nicely browned. Then flip the chicken (now skin side is up) and broil for another 10 minutes. The cooking time will vary depending on the oven.
- If you use other parts of chicken like chicken thigh or breast, preheat oven to 425F. Line a baking pan with parchment paper and place the meat on top. Bake for 30 minutes or more depending on the part you use. Turn the chicken over half way during cooking process. Serve immediately.
Some other yummy chicken wing recipes and a chicken wing food adventure from our blog….
Icky-sticky chicken wings
Wings from Hot Sauce and Panko in the Richmond
Soy Dijon Chicken Wings
Iam Knauer’s Sticky Balsamic-Glazed Drumettes