Garlic Miso Chicken Wings

Garlic Miso Chicken Wings is a gluten free and dairy free recipe with 2 servings. For $2.39 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This main course has 629 calories, 49g of protein, and 40g of fat per serving. 74 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 30 minutes. If you have chicken wings, soy sauce, mirin, and a few other ingredients on hand, you can make it. It is brought to you by Just One Cookbook. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is good. If you like this recipe, you might also like recipes such as Miso-Honey Glazed Chicken Wings - Set the TableSet the Table, Garlic Miso Chicken Bento, and Ginger Miso Wings.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Rinse the chicken and pat it dry with paper towel. Prick the chicken with a fork and put them in a Ziploc bag.Mince the garlic (I use garlic press) and combine it with miso in a small bowl.Add the mixture into the Ziploc bag and rub it all over the chicken from outside the bag. Keep in the fridge for at least 4-6 hours (preferably overnight).About 3 hours before cooking, add soy sauce and mirin in the bag and mix well. Keep in the fridge until you are ready to cook.Line the bottom of broiler pan with aluminum foil (so that you don’t have to clean later) and oil the broiler rack. Place the chicken on the broiler rack skin side down first. Turn the broiler on high (no preheat) and place the broiler rack 6 inch away from the top (middle oven rack) and broil for 10 minutes, or until nicely browned. Then flip the chicken (now skin side is up) and broil for another 10 minutes. The cooking time will vary depending on the oven.If you use other parts of chicken like chicken thigh or breast, preheat oven to 425F. Line a baking pan with parchment paper and place the meat on top. Bake for 30 minutes or more depending on the part you use. Turn the chicken over half way during cooking process. Serve immediately.

 

Step by step:

1. Rinse the chicken and pat it dry with paper towel. Prick the chicken with a fork and put them in a Ziploc bag.Mince the garlic (I use garlic press) and combine it with miso in a small bowl.

2. Add the mixture into the Ziploc bag and rub it all over the chicken from outside the bag. Keep in the fridge for at least 4-6 hours (preferably overnight).About 3 hours before cooking, add soy sauce and mirin in the bag and mix well. Keep in the fridge until you are ready to cook.Line the bottom of broiler pan with aluminum foil (so that you don’t have to clean later) and oil the broiler rack.

3. Place the chicken on the broiler rack skin side down first. Turn the broiler on high (no preheat) and place the broiler rack 6 inch away from the top (middle oven rack) and broil for 10 minutes, or until nicely browned. Then flip the chicken (now skin side is up) and broil for another 10 minutes. The cooking time will vary depending on the oven.If you use other parts of chicken like chicken thigh or breast, preheat oven to 425F. Line a baking pan with parchment paper and place the meat on top.

4. Bake for 30 minutes or more depending on the part you use. Turn the chicken over half way during cooking process.

5. Serve immediately.

Nutrition Information:

covered percent of daily need