Easy Grilled or Broiled Asian Chicken Wings Recipe

"Simple and easy to prepare. I know someone sent these to me, but I can't find the original source. This is NOT my recipe; but, it is definitely one recipe worthy of passing on. These for me, are best grilled (indoor or outdoor); however, they can also be prepared in the oven under the broiler. You want to get a a nice crisp skin on them. Miso and mirin are key for this dish; and are available at most grocery stores in the Asian or Ethnic aisle these days. Just plan ahead, so you can marinate the wings before cooking them. This makes 60 wing pieces which sound like a lot, but that is only about 6-8 people. Prep time does not include time to marinade."

Original is 7 servings

Metric US

I've Tried It

Ingredients

Add to Shopping List

30 chicken wings (I like the small tips removed, then the wing cut in 2 parts; this will give you 60 wings)
3 scallions, diced (white and green parts)
12 garlic cloves, minced (I love garlic, but you can go less if you don't; honestly, it isn't too much)
9 tablespoons Miso (I use a miso paste)

6 tablespoons soy sauce (use a lite or low sodium soy)
6 tablespoons mirin
1 teaspoon sesame oil
1 tablespoon oil (vegetable oil)

Nutritional

Serving Size: 1 (196 g)
Calories 231.3
Total Fat - 7.6 g
Saturated Fat - 1.5 g
Cholesterol - 340.2 mg
Sodium - 2287.6 mg
Total Carbohydrate - 10.3 g
Dietary Fiber - 1.6 g
Sugars - 1.9 g
Protein - 29.7 g
Calcium - 45.6 mg
Iron - 4.4 mg
Vitamin C - 8 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Marinade ... Add all the marinade ingredients to a large ziploc bag, seal, and shake to combine. Add the chicken, close, 'shake and squish' to make sure all the chicken is well coated; then, refrigerate and marinate 4-8 hours - I usually let it go all day. This can also be done in a non-reactive (glass) bowl, but the ziploc bag is so much easier.

Step 2

Wings ... I really prefer the grill for these, but; if you don't have that available, you can broil them. Both the grill and broiler will take about the same time; approximately 7-10 minutes er side. You want them to get a nice golden crisp skin.

Step 3

A couple of notes about grilling and broiling. They can and will burn if you are not careful. I like to broil them on the second shelf down; and, on the grill ... start off on indirect heat until some of the fat burns off; then, transfer to a hotter portion of the grill. You do need to keep an eye on them.

Step 4

Serve ... NO dip and NO garnish for these - simple and delicious. I usually serve these for dinner; but, they make a great party food or appetizer too. ENJOY!