Miso Chilli Wings

Serves: 2-4 people

Difficulty: Easy

These chicken wings pack a punch. I’m using my favourite chilli sauce, Sriracha, to add some heat, but use whatever you can get your hands on. Anything fiery will work amazingly.

Miso paste is available in most supermarkets in the Asian aisle. It’s a Japanese seasoning made from fermented soybeans and usually other ingredients such as rice and barley, and adds a savoury taste. You can find different types such as brown, black, red and white. each having their own flavour, but it doesn’t matter which one you use in this recipe.

Ingredients

  • 12 chicken wings, drumettes and/or wing tips
  • 1 tablespoon root ginger
  • 3 cloves garlic
  • 2 tablespoons miso paste
  • 2 tablespoons soy sauce
  • 2 tablespoons chilli sauce, I like Sriracha
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame oil

Method

1. Preheat the oven to 220°C / 425°F / gas 7.

2. Roast the wings on a baking tray for 15 minutes, until the skin starts to turn crispy and blisters.

3. In the meantime make the marinade by blitzing the remaining ingredients in a food processor to form a smooth sauce. Taste and adjust the heat, salt and sweetness accordingly.

4. Turn the oven down to 180°C / 350°F / gas 4. Baste the wings in half the marinade and return to the oven for around 20 minutes to cook through.

5. Baste the wings with the remaining marinade and return to the oven for another 5 minutes. Serve straight from the oven with a simple salad or steamed veggies.


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