Crispy and succulent twice baked chicken wings
Chicken wings baked in the oven over a rack and finished with a brief bake in ginger yuzu miso sauce. This method makes the wings crispy & flavorful without heaviness/greasiness.Can be served as an appetizer of a main dish with a variety of vegetables and kale dip.NOTE: the actual fat content is significantly lower then the nutritional calculation because the wings are baked on an oven rack which allows some fat to drips down.
Ingredients
- 3.5 lbs chicken wings about 2 packages or 16 whole wings
Light dry-rub for 1st bake
- 1/2 tsp salt
- 2 tsp garlic powder
- 2 tsp ginger powder
- 2 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp maple sugar can use brown sugar as well
- 1 tbsp olive oil
Ginger (yuzu) miso sauce
- 3 tbsp light soy sauce
- 1-1/2 tbsp miso
- 3 tbsp sake
- 2 tbsp maple sugar can use brown sugar as well
- 3 stalks scallion
- 3 cloves garlic
- 1 tbsp grated ginger from about 1/2-inch piece
- 1 tsp yuzu juice optional
- 2 tsp sesame oil
- 1 tbsp toasted sesame seeds
Kale dip
- 3 oz crème fraîche can use sour cream or crema
- 3 oz whole milk yogurt
- 1 cup dino kale
- 1 tsp lemon juice
- 2 tbsp fresh thyme can use oregano, other herb, or mixed herb
- 1/4 tsp salt
- 1/2 tsp cayenne pepper can use paprika or other peppers
- 1 piece boiled egg
Side vegetables (whatever you like)
- 2/3 head cauliflower
- 1 head broccoli
- 1 piece orange bell pepper
- 2 pieces golden beets
- 2 cups dino kale
Instructions
Prep chicken
- Pat dry chicken wings and wrap in paper towels in a single layer, and let them rest in a fridge for several hours or overnight
- Heat the oven to 400F
- Mix the dry-rub spices and lightly coat the wings evenly, and let it rest for 15 min.
- Right before baking, coat the wings with 1 tbsp of oilve oil, and arrange them on an over rack in a single layer.
1st bake
- Bake the wings in the middle rack first for 20 min. and then flip and bake for another 20 min. If they are not yet golden brown, and bake for another few minutes.
Mix ginger yuzu miso sauce (while the wings are baking)
- Mix soy sauce, sake, and maple sugar in a small sauce pan and put on a low heat for a few minutes until the sugar dissolves. Add miso and continue to stir over the stop top for another few minutes, until the sauce slightly thickens.
- Grate ginger, press or finely chop garlic cloves, and thinly slice only white/light green parts of scallions.
- Mix ginger/garlic/scallion and sesame seeds into the sauce. If you have a yuzu juice, add at the end.
Prepare side vegetables (you can use whatever/however you like)
- Golden beets - peel the skin, cut in half, and slice them into thin pieces. To eliminate its bitter taste, wash them and let rest in a lightly salted water for about 10 minutes, towel dry thoroughly.
- Lacinato/dino kale - wash about 6 large kale leaves, and split them in about 3-inch pieces. Set aside about 1/3 for kale dip.
- The rest - slice bell peppers, break apart cauliflower and broccoli, etc. In spring/summer, sugar snap peas will take great.
Prepare kale dip (you can use food processor if you'd like)
- Finely chop the kale leaves you've set aside.
- In a medium bowl, mix crème fraîche, yogurt, and lemon juice, and add salt, herb(s) and spices.
- Mix in chopped kale.
- (optional - if you have one handy) finely chop a peeled boiled egg and mix into the dip.
Finish the wings with ginger (yuzu) miso sauce
- Line a large baking sheet with parchment paper
- After the first bake of wings is done, transfer them over in a single layer to the baking sheet.
- While they are still hot, drizzle the sauce over and thoroughly coat the wings.
- Bake for about 7-8 minutes in the 400F oven. If there is a time lapse between the two bakes, add a few more minutes to finish up.
Nutrition
Calories: 763kcalCarbohydrates: 34gProtein: 52gFat: 48gSaturated Fat: 14gPolyunsaturated Fat: 10gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 225mgSodium: 1558mgPotassium: 1492mgFiber: 8gSugar: 15gVitamin A: 4526IUVitamin C: 253mgCalcium: 434mgIron: 6mg
Tried this recipe?Let us know how it was!