Try this Garlic Miso Chicken Wings recipe, or contribute your own.
- Carbohydrate 4.0858 g
- Cholesterol 0 mg
- Fat 0.064 g
- Fiber 0.321999992132187 g
- Protein 2.1074 g
- Saturated Fat 0.01044 g
- Serving Size 1 1 Serving (24g)
- Sodium 783.74 mg
- Sugar 3.76380000786781 g
- Trans Fat 0.01902 g
- Calories 23 calories
Step-by-step
- Rinse the chicken and pat it dry with paper towel. Prick the chicken with a fork and put them in a Ziploc bag.
- Mince the garlic (I use garlic press) and combine it with miso in a small bowl.
- Add the mixture into the Ziploc bag and rub it all over the chicken from outside the bag. Keep in the fridge for at least 4-6 hours (preferably overnight).
- About 3 hours before cooking, add soy sauce and mirin in the bag and mix well. Keep in the fridge until you are ready to cook.
- Line the bottom of broiler pan with aluminum foil (so that you don’t have to clean later) and oil the broiler rack. Place the chicken on the broiler rack skin side down first. Turn the broiler on high (no preheat) and place the broiler rack 6 inch away from the top (middle oven rack) and broil for 10 minutes, or until nicely browned. Then flip the chicken (now skin side is up) and broil for another 10 minutes. The cooking time will vary depending on the oven.
- If you use other parts of chicken like chicken thigh or breast, preheat oven to 425F. Line a baking pan with parchment paper and place the meat on top. Bake for 30 minutes or more depending on the part you use. Turn the chicken over half way during cooking process.
- Serve immediately.
Substituting white or red miso with hatcho miso alters the fermentation profile dramatically, yielding a much darker, punchier glaze that burns faster under direct heat. Deep umami flavors from fermented soybean pastes require careful balancing on the plate to avoid palate fatigue. Acidic and raw accompaniments cut through the concentrated salinity of the glaze effectively. Crisp daikon radish salads tossed in rice vinegar provide the necessary brightness against the rich poultry skin. Steamed Japanese short-grain rice absorbs excess marinade drippings when served directly underneath the wings. Marinating poultry for four to six hours allows sodium molecules to break down muscle fibers thoroughly, but introducing the soy sauce and mirin too early can draw out excess moisture before proteins denature properly. Staggering the liquid additions keeps the skin intact for broiling. Positioning the broiler rack precisely six inches from the heating element ensures the sugars in the mirin caramelize without carbonizing the minced garlic bits stuck to the surface. Watch for deep amber browning across the wing flats at the ten-minute mark before flipping.
