Sticky Miso Chicken Wings & Crunchy Cabbage Salad with Creamy Miso Dressing


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}

  • 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
  1. 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.
  2. Add the cumin and the yogurt, and stir again before finishing with the heavy cream.  Taste and adjust for salt & pepper, if needed.
  3. Cover the dressing and refrigerate.  Remove from refrigerator and let come to room temperature 1 hour before tossing into salad.

Creamy Miso Dressing 2

Next up…the  Crunchy Cabbage Salad  {I omitted the dressing and fried shallots from the original recipe}…

Cabbage Salad Ingredients

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
  1. 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.
  2. 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.
  3. 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.

Chicken wings

And the finished dinner plate…

Finished Dinner Plate 2

The baked wings were AMAZING and the salad dressing from Heidi at 101 was, as expected, SPECTACULAR!  I love when dinner is such a hit!

See you tomorrow…


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