Crispy Honey Miso Chicken Wings

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.