Susan Feniger's Miso Glazed Chicken Wings with Ginger Scallion Dipping Sauce Recipe
Photo Credit: Jennifer May
Cook Time: 1 hour 45 min (total cooking)
Prep Time: 30 min
( Serves 6 )
2 1/2 pound chicken winges (preferably center cut)
1 1/2 tablespoon kosher salt
1 whole 2 inch thumb of ginger (peeled and minced, aprox 3 Tbsp)
4 whole scallions (white and green parts, finely chopped)
2 tablespoon spicy sesame oil
4 cup canola oil for frying
For Korean Miso Glaze (Can make ahead.)
1/4 cup canola oil
1 whole medium red onion (peeled and diced finely)
8 whole cloves of garlic (peeled and chopped)
1 1/2 teaspoon kosher salt
3 whole Roma tomatoes (chopped)
1 whole can whole peeled tomatoes
1 teaspoon harissa chile paste
1/2 cup rice wine vinegar
1/4 cup balsamic vinegar
3/4 cup granulated sugar
2 cup water
3 tablespoon dark soy sauce
1/4 cup sweet soy sauce
1/3 cup korean miso
For Ginger Scallion Dipping Sauce (Makes 2 1/2 cups)
1 tablespoon olive oil
1 whole 2 inch thumb of ginger (peeled and minced)
1 tablespoon chopped garlic
3/4 cup mayonaise
3 whole limes (juiced, about 6 tablespoons)
1 tablespoon warm honey
3/4 cup chopped scallions (green and white parts, about 4 scallions)
- Preheat the oven to 400°F.
- In a medium bowl, place the chicken wings, salt, ginger, scallions, and sesame oil. Toss gently until all of the ingredients are well combined and the wings are coated evenly with the scallions and ginger.
- Spread the wings out in a single layer on a non-stick cookie sheet, skin side up. Bake in center of top oven rack for 20 minutes and then rotate the pan 180ºF. Continue baking another 15 minutes, or until the wings start to brown slightly and are cooked through.
- Remove from the oven and let cool at room temperature for approximately 15 to 20 minutes, or until only slightly warm to the touch.
- Meanwhile, heat the canola oil in a deep saucepot. Remember that oil expands as it heats, so leave an ample 3 to 4 inches to the top of your pot for the oil to “grow”. Heat the oil over medium heat for approximately 5 minutes, or until you hear the oil start to crackle slightly. Do not let the oil smoke, that will mean the temperature is too high. If you are using a thermometer, heat to 350ºF.
- Have a cookie sheet lined with paper towels ready to drain the excess oil.
- Carefully drop the chicken wings in the oil, approximately 10 at a time, and cook for approximately 6 minutes, or until wings are crispy and browned. Lightly stir the wings occasionally while cooking so they don’t stick to the bottom of the pot or to each other.
- Remove from the oil with a slotted spoon or strainer and drop onto paper towels.
- Let the oil reheat for 2 minutes before cooking the next batch of wings. Repeat the process until all of the chicken wings are cooked.
- If you have made the Miso Glaze in advance, then heat it in a small saucepot for 3 to 4 minutes, or until the sauce is warmed through.
- In a medium bowl, place the chicken wings and Miso Glaze and toss thoroughly until all of the wings are coated.
- Serve with a side of the ginger scallion cream.
For Korean Miso Barbecue Glaze:
- Heat the oil in a heavy-bottomed stock pot on medium heat.
- Add the onion and cook for 5 minutes, stirring occasionally, until the onions start to color.
- Add the garlic and cook an additional 2 minutes, stirring frequently, being careful not to let the garlic brown.
- Add the fresh tomatoes, canned tomatoes, harissa, rice wine vinegar, balsamic vinegar, sugar, salt, and water. Cook for 15 minutes, stirring occasionally so that the ingredients do not sink to the bottom of the pot and burn. The liquid will reduce significantly.
- Reduce heat to low and add the dark soy, sweet soy, and Korean miso. Allow to simmer another 5 minutes.
- Remove from heat and set aside to cool slightly for 10 minutes.
- Puree in a blender until completely smooth. You may need to do this in batches depending on the size of your blender. To avoid burns when blending hot liquids, do not fill your blender more than halfway to the top, and always start by “pulsing” before turning the blender on high.
- Use immediately, or refrigerate for up to 4 days.
For Ginger Scallion Dipping Sauce:
- Place the oil in a small sauté pan over low heat.
- Add the ginger and the garlic and cook for 1 to 2 minutes, stirring occasionally, until fragrant.
- Remove from heat and transfer into a small mixing bowl. Set aside for 5 minutes to cool.
- Once cool, add the sour cream, mayonnaise, lime juice, honey and scallions and whisk to combine.