These are delicious - crispy and sticky in equal measure, as all proper chicken wings should be. These are so good that the Colonel's famous slogan applies, so extra napkins are a requirement. Quite frankly, I probably could have made the recipe as is but I changed it a bit since I lacked some of the required ingredients of the original.
This recipe is for 16 wings, enough for 3 adults as a snack or one teenage boy as part of a picnic dinner.
16 chicken wings
1 Tbsp olive oil
1/4 cup red miso
2 tsps rice wine vinegar
1 tsp fish sauce
1 tsp soy sauce
2 Tbsps dark brown sugar
Shichimi togarashi or white pepper
Preheat oven to 400. Line a baking tin with foil.
Toss the chicken wings with the oil and the shichimi togarashi or pepper. Lay in a single layer on the lined baking tin.
Bake for 40 minutes, turning at the half way mark and discarding any pan juices or fat that has rendered into the pan.
While the chicken is cooking, measure the other ingredients into a small saucepan and cook over medium heat until the sugar has melted and the mixture is bubbling away merrily. Cook for about 5 minutes until the mixture has thickened slightly. Set aside until the chicken has cooked.
After the 40 minutes are up, brush the chicken generously with half the sauce and bake for 5 minutes more. Turn the chicken over and brush with the remaining sauce before baking for a final 5 minutes.
I served these for dinner with scallion pancakes but they are also quite delicious on their own as a snack.
Inspiration recipe, here.