Chicken wings glazed with miso and shio kōji
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 lb wings (about 8-10)
Marinade:
  • 2 tbsp shiro (white) miso
  • 1 tbsp mirin
  • 1 tbsp shio kōji
  • 1 tsp soy sauce
  • Pinch of ground black pepper
Instructions
  1. Mix all the marinade ingredients in a small bowl.
  2. Rinse and pat dry with a paper towel the chicken wings. With a sharp paring knife, make a few cuts across the meat and place in a large bowl. Pour the marinade over the wings and stir to coat evenly. Cover with plastic wrap and refrigerate 7-8 hours or overnight, turning over the wings once if you can. Remove from fridge 30 minutes before cooking.
  3. Place a broiler pan over a foil-lined baking pan to catch drippings. Grease lightly with canola oil and spread the wings on top. Turn on broiler and cook with the wings 3-4 inches away from the flames. Broil about 4-5 minutes or until the meat turns golden brown. Then turn over and cook another few minutes until done.
  4. Garnish with scallions and serve hot. You don't really need dipping sauce with these wings, but if you'd like to spice things up (or do your bit for Japan-Korea relations) try them with gochujang.
Recipe by Oishii Rasoi at https://www.oishiirasoi.com/chicken-wings-glazed-with-miso-and-shio-koji/