TUESDAY
Sticky Miso Chicken Wings | Crunchy Cabbage Salad | Creamy Miso Dressing | Jasmine Rice
Today, I spent most of my time getting ready for the girls’ trip to Paso Robles this weekend with their horses. I am not going {read here…STRESSING}. Part of their growing up is letting go…so, I don’t do that so well! Long-distance travel, horses, jumping…there is so much that can go wrong {yes…but even more that can go right}, you see my dilemma? When I am stressed, for some reason, I bake. I don’t want to eat, thank heavens, but I want to bake so someone else will eat! I have no idea what that means but this is the result…
Applecake...dessert for tomorrow night’s drive south to Paso Robles & then breakfast the next {cold, on-the-ranch, with-the-horses} morning. Check back tomorrow for the recipe.
Tonight we are together & enjoying Sticky Miso Chicken Wings, jasmine rice and an amazing Crunchy Cabbage Salad with a fabulous Creamy Miso Dressing. So much of this meal can be prepared ahead of time. I started with the dressing…
Creamy Miso Dressing {adapted from 101 cookbooks.com}
- 2 cloves garlic, smashed
- 2 tablespoons, white miso
- 2 tablespoons mirin {can substitute sweet marsala}
- 2 tablespoons brown rice vinegar
- 2 tablespoons ground cumin
- 2/3 cup plain organic yogurt
- 3 tablespoons heavy cream
- Smash the garlic into a paste using a mortar & pestle. Stir in the miso, then add the mirin {or sweet marsala} and vinegar & combine until smooth and creamy.
- Add the cumin and the yogurt, and stir again before finishing with the heavy cream. Taste and adjust for salt & pepper, if needed.
- Cover the dressing and refrigerate. Remove from refrigerator and let come to room temperature 1 hour before tossing into salad.
Next up…the Crunchy Cabbage Salad {I omitted the dressing and fried shallots from the original recipe}…
And now the Sticky Miso Chicken Wings …{I doubled this recipe for our 24 wings}
- 24 chicken wings & legs
- 4 tablespoons canola oil
- salt & freshly ground pepper to taste
- 2/3 cup miso
- 2 teaspoons freshly-grated ginger
- 2 teaspoons Asian fish sauce
- 1 teaspoon cayenne pepper
- 6 tablespoons light brown sugar
- Cilantro & lime wedges for garnish
- Preheat oven to 400°F. In a large bowl, toss the chicken wings & legs with the oil and season lightly with salt & pepper. Transfer to a rack set over a foil-lined baking sheet. Bake for approximately 50 minutes, turning the chicken pieces half-way through, until they are golden, crispy and cooked through.
- Meanwhile, in a small saucepan, combine the miso, grated ginger, Asian fish sauce, cayenne pepper & brown sugar. Add 6 tablespoons of water and cook over medium-low heat, whisking frequently, until the sugar is dissolved and the glaze is smooth and slightly thickened.
- Brush the glaze all over the chicken pieces and bake for about 15 minutes longer, until the chicken is golden brown and sticky. Transfer the chicken to a platter & garnish with cilantro & lime wedges.
And the finished dinner plate…
The baked wings were AMAZING and the salad dressing from Heidi at 101 Cookbooks.com was, as expected, SPECTACULAR! I love when dinner is such a hit!
See you tomorrow…
