CRISPY OVEN WINGS WITH MISO DIP
Provided by Katie Lee Biegel
Categories appetizer
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- For the wings: Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
- Use a paper towel to pat the chicken wings dry. Sprinkle both sides of the wings with salt and pepper.
- Combine the flour, baking powder, chili powder, garlic powder, onion powder, paprika, 1 teaspoon salt and 1 teaspoon pepper in a large bowl. Add wings to the mixture and toss to coat. Shake the wings to remove any excess mixture and place on the prepared baking sheet. Drizzle with the melted butter.
- Bake, flipping halfway through, until browned and crispy, about 45 minutes.
- For the miso dip: Whisk together the sour cream, miso soup mix, chives, garlic powder, onion powder and some pepper in a small bowl until combined.
MISO BUTTER ROASTED CHICKEN
I love this recipe for its simple front-end prep. Spatchcock the chicken yourself or ask your butcher to spatchcock it for you. Then the only work left to do is to chop the veggies. Once it's in the oven, there's ample time to set the table and talk. -Stefanie Schaldenbrand, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Mix mushrooms, potatoes, Brussels sprouts and garlic; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Place in a shallow roasting pan. , Place chicken on a work surface, breast side down and tail end facing you. Using kitchen shears, cut along each side of backbone; discard backbone. Turn chicken over so breast side is up; flatten by pressing down firmly on breastbone until it cracks. Place chicken on a rack over vegetables. Twist and tuck wings under to secure in place. Combine butter and miso paste; spread over skin (mixture will be thick). , Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 1-3/4 hours, covering loosely with foil after 45 minutes of cooking. (Miso mixture on chicken will appear very dark while roasting.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken. If desired, top with additional fresh thyme.
Nutrition Facts : Calories 653 calories, Fat 37g fat (13g saturated fat), Cholesterol 170mg cholesterol, Sodium 912mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 4g fiber), Protein 54g protein.
MISO CARAMEL CHICKEN WINGS
Love salted caramel? Then you must try miso caramel. These chicken wings are coated in it to deliver the ultimate salty-sweet hit that's finger-licking good
Provided by Good Food team
Categories Buffet
Time 55m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the oil with 2 tbsp miso, toss the chicken wings in the mixture to coat, season well and spread out on a large baking tray. Put in the oven for 45 mins.
- Put the sugar in a pan with 2 tbsp of water and gently dissolve the sugar. When it's no longer grainy, turn up the temperature, keeping an eye on it, and boil until it's an amber caramel. Take off the heat and carefully stir in the remaining miso, the butter and lime juice. Set aside.
- Pour the caramel over the chicken wings, coating all of them. Sprinkle over the sesame seeds, then return to the oven for 5 mins.
Nutrition Facts : Calories 386 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 1.7 milligram of sodium
MISO CHICKEN
Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.
Provided by Sam Sifton
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
- Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.
Nutrition Facts : @context http, Calories 864, UnsaturatedFat 36 grams, Carbohydrate 19 grams, Fat 63 grams, Fiber 2 grams, Protein 54 grams, SaturatedFat 21 grams, Sodium 1525 milligrams, Sugar 11 grams, TransFat 1 gram
ROASTED MISO CHICKEN WINGS
Steps:
- Whisk together the soy, miso, honey, ginger, brown sugar and garlic until well combined. Put the wings into a resealable plastic bag and pour the marinade mixture over them. Seal the bag and squeeze it to coat the wings evenly. Refrigerate for at least 4 hours or preferably overnight, up to 12 hours.
- Preheat the oven to 375 degrees F. Line a baking sheet with a rack and spray it lightly with cooking spray.
- Remove the wings from the marinade, shake off any excess and spread them evenly on the baking sheet. Bake until golden brown and cooked through, 25 to 30 minutes.
- Transfer to a serving platter and sprinkle the sesame seeds and scallions over the top. Serve warm.
MISO CHICKEN WINGS
Steps:
- Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
- Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
- Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
- While the wings cook, combine 1/2 cup miso, 2 tablespoons honey, 1 tablespoon rice vinegar and some freshly ground black pepper in a large bowl. Whisk, adding a splash of hot water to thin it out, until smooth.
- When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until they're nicely browned on both sides.
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- Pat dry the chicken with paper towels and prick the wings with a fork. I recommend this extra step especially if you're using skin-on and bone-in chicken. Transfer the wings to a resealable plastic bag.
- Line the baking sheet with aluminum foil (so that you don’t have to clean later) and put an oven-safe wire rack on top. Place the chicken on the rack skin side down first. Remove the miso marinade as much as possible as miso gets burnt easily.
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.
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