Friday, January 30, 2015

Honey Miso Chicken Wings

When you try a brand new recipe for the first time, it’s hard not to have mixed feelings. Firstly, you’re not sure how well it will turn out, or taste. And then there’s the question of reception. Will the family like it? Will this dish take a permanent place in the list of family must-haves?

Yesterday, I tried a new dish while having those exact feelings. The kids seemed to know I was doing something special; their sixth senses can be uncanny at times. That gave me more jitters. The greatest satisfaction was to have them like the new dish. No, not just like, but love it.  And boy, love it they did! Their verdict? They absolutely loved it, and wanted me to cook it again. Ahhh… the feeling of achievement couldn’t be more wonderful.

So what did I whip up? Honey Miso Chicken Wings, inspired by The Domestic Goddess Wannabe’s Garlic Miso Chicken

It was such a success, I just had to share it here.

Honey Miso Chicken Wings

Honey Miso Chicken Wings
Makes 10

10 chicken wings
3 tablespoons miso (I used organic white miso)
2 cloves garlic, minced finely
3 tablespoons honey
1 tablespoon light soy sauce
1 tablespoon water

1. Wash and clean the chicken wings.
2. Mix the miso and minced garlic in a bowl. 
3. Rub 2/3 of the miso mixture on to the chicken.
4. Place the chicken wings into a container to marinate in the fridge. Marinate for as long as possible.
5. With the remaining miso mixture, add 2 tablespoons honey, light soy sauce and water. Mix thoroughly. Set aside.
6. About 2 to 3 hours before cooking, add the honey miso mixture to the chicken wings and place them back into the fridge.
7. Just before cooking, line a baking tray with aluminum foil, and preheat the oven at 200°C. Arrange the chicken on the foil.
8. Bake the chicken for about 20 to 25 minutes. 
9. Glaze the chicken with the remaining honey, and put it back into the oven for 3 to 5 minutes. Do keep a close eye.
10. The chicken wings are ready once they turn golden.

We had our chicken wings with rice and Baby Bak Choy with vermicelli soup. But really, it’s good with everything. I’m sure kids, and adults, will keep asking for it over and over again. 

Yes, I’m super proud of myself. You would too, if something you cooked for the first time met with such overwhelming response.


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