These Miso Caramel Chicken Wings come courtesy of this months BBC Good Food magazine and they are really worth doing! I love recipes that take cheap cuts of meat or ingredients and elevate them to epic status and this recipe definitely does that. It is really quick and easy too. The wings only need a little bit of effort, just tossing in the oil/miso mixture before being transferred to the oven for 45 minutes. The miso caramel can be made easily in that time before being poured over the cooked wings and returned to the oven to glaze.
Miso is a salty Japanese paste that is used to make soups and is the Japanese equivalent of Korean doenjang so if you have that already, maybe from attempting one of my Korean recipes, just use it instead. They are both made along with soy sauce by salting and fermenting black soy beans and soaking them. The strained bean pulp is miso or doenjang and the collected black, salty water is soy sauce. So it is like a salty soy sauce paste. Miso caramel is a trendy take on salted caramel but more on the savoury side and is beautiful wrapped around this rich wing meat.
Miso Caramel Chicken Wings
- 1 Kg chicken wings
- 2 tbsp vegetable oil
- 4 tbsp miso paste
- 1 pinch of sea salt flakes
- 100g golden caster sugar
- 2 tbsp water
- 30g butter
- juice from half a lime
- 1 tbsp sesame seeds
- Mix together the oil and 2 tbsp of the miso paste. Pour it over the chicken wings and toss to coat the wings in the mixture.
- Lay the wings on a baking tray in a single layer and season with sea salt before transferring to a preheated oven at 200 degrees celsius for 45 minutes.
- In the meantime, add the sugar and water to a small pan and heat over a very low heat until the sugar has dissolved.
- Once dissolved and no longer grainy, turn the heat up to max to bring the mixture to the boil. Allow to boil and reduce for a few minutes until it takes on a nice amber caramel colour.
- Remove it from the heat and immediately whisk in the butter, remaining miso and lime juice until it is smooth and combined. Then set the caramel aside until the chicken is done.
- Once the chicken has had 45 minutes, take it out and pour the caramel over the wings brushing it into the chicken with a pastry brush.
- Sprinkle over the sesame seeds and return to the oven for another 5 minutes.
- Then take them out, transfer them to a serving plate, allow them to cool slightly and serve.