Ingredients
- 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)
How to Make
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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.
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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.
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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.
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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!
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