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Japanese Miso Chicken Wings

Great food to nibble on whilst watching the footy or pass round with drinks at a party.

October 12, 2018

Japanese Miso Chicken Wings

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rECIPE Japanese Miso Wings

ingredients for six
chicken

1.2kg chicken wings
1Tbsp vegetable oil
1tsp salt flakes
2 pinches cracked black pepper
1 x spring onion
2 tsp white sesame seeds
2 tsp black sesame seeds

miso

3Tbsp white miso paste
1Tbsp white rice vinegar
1½Tbsp honey
2tsp hot water

METHOD

  1. Pre-heat BBQ to 200ºC.
  2. Toss chicken wings with salt pepper and oil.
  3. Place on BBQ and cook for about 3 minutes each side. Keep your eye on them and if heat too high then turn down.
  4. While chicken is cooking, toast white sesame seeds lightly in pan for a couple of minutes, until golden. Mix with black sesame seeds.
  5. Finely slice spring onion, green and white parts. Set aside with sesame seeds to use on serving.
  6. Place miso, vinegar and honey in bowl and using small flat whisk, mix to combine. Add hot water and stir.
  7. Once chicken is nearly cooked through, remove from BBQ and toss through miso mix to coat well.
  8. Turn BBQ down to medium low and allow to cool for a couple of minutes with the lid open.
  9. Replace chicken back on BBQ grill, close lid and continue cooking for a further couple of minutes per side.
  10. Once cooked through, remove from BBQ and rest on covered plate for 3 to 4 minutes.
  11. Serve whilst warm scattered with sesame seeds and spring onion.

COOKS NOTES

  • All salt used in our recipes is Murray River Salt Flakes, if using granular salt, cut down amounts accordingly.
  • Spatchcocked chicken (backbone and wish bone removed and chicken flattened out), marylands or drumsticks can be cooked this way.
  • If cooking larger pieces, BBQ first to get colour and flavour into chicken for about 10 minutes. Then toss in miso mix and bake at 170ºC for about 30 minutes until cooked through.
  • The wings in the image were prepared by our butcher into little drumettes. The wing tip was removed and the rest of the wing cut in half through the joint.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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