This was my first foray into making chicken wings at home. The title is correct, these wings are coated in finger-licking sticky goodness and are delicious but messy. They are baked, so they are obviously not as crispy as fried wings, but I was happy with the results. This won’t be my last time making them! I’m thinking of trying good ol’ fried buffalo wings with chunky blue cheese next.
makes: 18 wings
adapted from: Food & Wine February 2013
18 chicken wings, tips discarded and wings split
3 tablespoons canola oil
salt & freshly ground pepper
½ cup shiro miso (light yellow) if you can’t find shiro use white miso-although the resulting color will be a paler chicken wing, as seen in my photos.)
3 teaspoons fresh lime juice
1 ½ teaspoons finely grated fresh ginger
1 ½ teaspoons Asian fish sauce
1 ½ Thai bird chiles, minced (or substitute Serrano peppers-I did)
4 ½ tablespoons turbinado or light brown sugar
cilantro leaves and lime wedges, for serving
Preheat the oven to 400. In a large bowl, toss the wings with the oil and season generously with salt and pepper. Transfer to a broiling pan or a rack set over a baking sheet. Bake for about 40 minutes, turning the wings halfway through, until they are golden, crispy and cooked through.
Meanwhile, in a small saucepan, combine the remaining ingredients except the cilantro and lime. Add 4 ½ tablespoons of water and cook over moderately low heat, whisking frequently, until the sugar is dissolved and the glaze is smooth and slightly thickened.
Brush the glaze all over the wings and bake for about 10 minutes longer, until the wings are golden brown and sticky. Transfer the wings to a platter, garnish with cilantro and serve with lime wedges.