Crispy Honey Miso Chicken Wings
Recipe: #44186
February 16, 2025
Categories: Chicken, Appetizers, Game/Sports Day, New Years, Deep Fry, High Protein, Spices, Wings, more
"The method noted in this recipe turns the wings into crispy, crispy. NOTE: The overnight refrigeration sitting time, is not included in the overall prep. time."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (282.3 g)
- Calories 417.9
- Total Fat - 16.4 g
- Saturated Fat - 6.6 g
- Cholesterol - 564.7 mg
- Sodium - 967.2 mg
- Total Carbohydrate - 25.9 g
- Dietary Fiber - 0.5 g
- Sugars - 23.2 g
- Protein - 41.8 g
- Calcium - 109.9 mg
- Iron - 7.3 mg
- Vitamin C - 9.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Line two rimmed baking sheets with foil and set a wire rack inside each.
Step 2
Pat the wings dry with a paper towel, then add to a large bowl and sprinkle the baking soda and salt over the top. Toss until thoroughly coated, then divide evenly between the two baking racks, leaving a little space between each wing. Refrigerate, uncovered, from 8 hours to 24 hours.
Step 3
Fill a large Dutch oven halfway with oil and heat over medium-high heat to 350 degrees F.
Step 4
Add about half of the chicken to the hot oil and fry, flipping occasionally, until cooked through and crispy, 12 to 14 minutes. Transfer the wings with a slotted spoon to a paper towel lined plate to drain. Repeat with the remaining batch.
Step 5
Meanwhile, in a small saucepan over medium heat, add the honey, butter, miso, vinegar, gochujang, ginger and garlic. Bring to a simmer, stirring often, for 3 to 4 minutes. Transfer to a large bowl and set aside.
Step 6
While the wings are still hot, add them to the bowl with the honey-miso sauce and toss to coat. Transfer to a serving platter and sprinkle with the sesame seeds. Serve hot.
Tips
No special items needed.
1 Reviews
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