One week to 4th of July, and here’s the chicken wings recipe you have to make! Grill it, bake it, cook it over the campfire. It doesn’t matter. What matters is this Spicy Miso Sauce that sticks to your fingers, tantalizes your tongue, and puts you in a state of lip smacking meditative bliss.
This deliciously sweet, spicy, savory miso-based sauce is as simple as whisking up red miso paste, along with some essential Asian ingredients, and our Spicy Korean Chili Seasoning. The miso paste gives the sauce a deep umami flavor, while our Spicy Korean Chili Seasoning ramps up the flavor and heat.
After you mix the Spicy Miso Sauce ingredients, heat it up in a wok or sauce pan until it gets hot and bubbly, and caramelizes to just the right sticky texture.
Then toss in the grilled or crispy baked chicken wings, and mix well with the sauce until each wing is nicely glazed.
When ready to serve, garnish the Spicy Miso Glazed Chicken Wings with freshly chopped scallions and a little more Spicy Korean Chili Seasoning.
Enjoy as a finger food at a small patio party, or make it the main course, along with a side of rice and a bright Asian coleslaw.
You may have some spicy miso sauce leftover (or you smartly planned ahead and made extra) because it makes a great dipping sauce for just about anything – satay chicken, grilled veggies, shrimp kebabs, steaks, and even an Asian-style sauce for burgers.
Spicy Miso Glazed Chicken Wings
by Season With Spice
About 16-20 wings
Ingredients:
2 lbs chicken wings
2 scallions – chopped
Marinade:
2 tbsp rice wine, or sake
1/2 tsp toasted sesame oil
Spicy Miso Sauce:
2 tbsp red miso
2 tbsp rice vinegar
2 tbsp mirin
2 tbsp rice wine, or sake
2 tbsp low sodium soy sauce
3 tbsp honey
1 tbsp toasted sesame oil
1.5 tbsp of Season with Spice’s Spicy Korean Chili Seasoning
Method:
1. Combine chicken wings with rice wine (or sake) and toasted sesame oil. Marinate for at least 15 minutes at room temperature. Remove the chicken wings from the marinade, and pat dry when ready to cook.
If using grill:
1.Preheat the grill. Brush the grates clean, and then lightly oil. Grill the wings over medium heat, turning occasionally until nicely browned – about 20 minutes.
If using oven:
1. Line a baking tray with foil. Brush the foil with a thin layer of oil, and place chicken wings on top. (For better results, brush oil onto a grill rack instead, place chicken on the rack, and then place the rack on top of the foil lined tray.)
2. Bake at 450F for 15 minutes. Then flip the wings and continue to bake for another 10 to 12 minutes, or until all sides turn golden brown and crisp.
To make the sauce:
1. Whisk together all the ingredients for the sauce. Keep whisking until the miso paste is mixed in well.
2. Pour the sauce into a wok or your sauce pan, and bring it to a boil. Then reduce the heat, and let simmer until the sauce thickens. Taste, and adjust any seasonings if needed.
3. Add in the grilled wings, and toss to coat well in the sauce. Transfer to serving dish, garnish with chopped scallions and Spicy Korean Chili Seasoning, and enjoy!
by Season With Spice
About 16-20 wings
Ingredients:
2 lbs chicken wings
2 scallions – chopped
Marinade:
2 tbsp rice wine, or sake
1/2 tsp toasted sesame oil
Spicy Miso Sauce:
2 tbsp red miso
2 tbsp rice vinegar
2 tbsp mirin
2 tbsp rice wine, or sake
2 tbsp low sodium soy sauce
3 tbsp honey
1 tbsp toasted sesame oil
1.5 tbsp of Season with Spice’s Spicy Korean Chili Seasoning
Method:
1. Combine chicken wings with rice wine (or sake) and toasted sesame oil. Marinate for at least 15 minutes at room temperature. Remove the chicken wings from the marinade, and pat dry when ready to cook.
If using grill:
1.Preheat the grill. Brush the grates clean, and then lightly oil. Grill the wings over medium heat, turning occasionally until nicely browned – about 20 minutes.
If using oven:
1. Line a baking tray with foil. Brush the foil with a thin layer of oil, and place chicken wings on top. (For better results, brush oil onto a grill rack instead, place chicken on the rack, and then place the rack on top of the foil lined tray.)
2. Bake at 450F for 15 minutes. Then flip the wings and continue to bake for another 10 to 12 minutes, or until all sides turn golden brown and crisp.
To make the sauce:
1. Whisk together all the ingredients for the sauce. Keep whisking until the miso paste is mixed in well.
2. Pour the sauce into a wok or your sauce pan, and bring it to a boil. Then reduce the heat, and let simmer until the sauce thickens. Taste, and adjust any seasonings if needed.
3. Add in the grilled wings, and toss to coat well in the sauce. Transfer to serving dish, garnish with chopped scallions and Spicy Korean Chili Seasoning, and enjoy!
