Description
Fried in miso, these wangs are.
Ingredients
- ¼ cups Miso Paste
- ½ cups Buttermilk (Or The Same Amount Of Milk With A Splash Of White Vinegar)
- 6 whole Chicken Wings, Cut In Half At The Joint To Make 12 Pieces
- ¼ cups Honey
- ¼ cups Sriracha, Plus More To Taste
- 1 cup Flour
- Cilantro For Garnish (optional)
- Canola Or Other Light Frying Oil (enough For About 3 Inches In Your Frying Pot)
Preparation
Whisk the miso and buttermilk (or milk with a splash of vinegar) together in a large bowl until smooth. Add the chicken wings and toss to coat, then let them sit while you heat the oil.
While the chicken is marinating, fill a deep skillet or pot with about 3 inches of oil. Turn heat to medium-high and let oil heat up for 15 minutes. If you’d like to use a thermometer, the oil should be between 350 F-375 F. If you don’t have a thermometer, the oil is ready when a bit of flour dropped into the oil sizzles.
While the oil is heating (and the chicken is marinating), combine the honey and Sriracha in a small bowl to form a sauce. Then taste and add more Sriracha to your preference.
Pour the flour into a small dish.
When the oil is hot, remove the chicken from the miso mixture, letting any excess drip off. Dip the chicken in the flour to coat both sides then place chicken into the oil in a single layer (don’t crowd the pot). The oil should bubble around the chicken but the chicken shouldn’t turn brown immediately—adjust the heat if you need to. Working in batches so as not to crowd the pan, fry the chicken wings for about 4 minutes on each side until golden brown and cooked through.
Remove the chicken from the hot oil using tongs and let it drain on paper towels. Finish frying the rest then drizzle with the Sriracha honey. Garnish with cilantro. Enjoy!
