With picnic and potluck season in full swing, I’m always looking for new ways to prepare old favorites. Buffalo Wings are a perennial hit because they’re compact and tasty, but deep frying can be a hassle, and it’s not exactly a make-ahead dish.
These miso glazed wings are a delicious alternative that can be prepared a day or two in advance. Even if you do chose to make them on the spot, your guests will be greeted with the mouth-watering aroma of brown sugar, miso and ginger rather than the heavy smell of stale grease.
Because they’re slowly braised, the meat becomes fall-off-the bone tender and the savory sweet miso seasons the chicken all the way through. They can be prepared and kept warm in a crock pot, but the meat will stay tender at room temperature making them perfect for a potluck or picnic.
I like to french the drumettes to make them easier to eat, but it’s not necessary (especially if you’re making a lot). To french drumettes, use a sharp paring knife to cut around the neck of each drumette and then use the knife to scrape the meat down to the thick end of the drumette turning it into a chicken lollipop. If you feel like getting fancy you can scrape the cap of skin and cartilage off the other end of the bone to complete the look.
Perhaps the best part of this dish is the the leftover sauce you’ll end up with. It can be reduced to a richly chicken flavored miso paste that makes for a delicious dip for fresh vegetables, or a flavor boosting ingredient for sauces and soups.
Sweet Miso Chicken Wings
- 90 grams miso (1/3 cup)
- 55 grams dark brown sugar (about 1/4 packed cup)
- 20 grams fresh ginger
- 1/2 cup sake
- 1/2 cup water
- 350 grams chicken wings (about 12 wings)
- 1 scallion, green part only
- Add the miso, sugar, ginger, sake and water to a saucepan and bring the mixture to a boil over medium heat. Once the sugar has melted, add the chicken wings so that they are submerged in the liquid, cover with a lid, and reduce the heat to maintain a gentle simmer.
- Cook the wings for 30 minutes with the lid on, and then remove the lid and move the chicken around so any areas that were not submerged are covered in liquid. Cook for another 30 minutes, or until the sauce is thick, and the chicken is tender.
- Gently toss the chicken to coat in the sauce and serve. Garnish with scallion greens.
Yield: 12 wings
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.