Smoked Miso Wings Recipe
Tried this recipe?Tell others what you thought of it and give it a star rating below.
This is a great smoked wing featuring an Asian-inspired marinade that deftly balances sweet, salty, and savory flavors.
Serve with: Japanese beer such as Kirin or Sapporo.
Course: ,
Appetizer
Snack
Cuisine: , ,
American
Asian
Japanese
Makes:
Servings: servings
Takes:
Ingredients
- 1 cup white or yellow miso paste
- 1/4 cup rice vinegar
- 2 tablespoon mirin
- 1 tablespoon honey
- 1 teaspoon fresh ginger, minced
- 1 teaspoon toasted sesame oil
- 1/2 cup water
- 4 pounds chicken drumettes and flats
- 1 teaspoon sesame seeds (optional)
- 1 tablespoon chopped cilantro (optional)
Notes:
About the rice vinegar. This is less strong, about 4% acetic acid, than most commercial white vinegars or even cider vinegar, which are often 6% or more. Most good groceries sell it as either plain or seasoned. Get the plain. If you must use white vinegar or cider vinegar, add a couple of tablespoons more water.
About the mirin. Mirin is a mild, slightly sweet very mild white rice wine. It is usually in the international section of good groceries. If you can't find it, sake will do or a dryish white wine like chenin blanc or American riesling (not late harvest).
About the sesame oil. There is no substitute for this amazing aromatic extract from toasted sesame seed. If you see clear or yellow sesame oil, keep looking. The toasted stuff is dark amber to brown. It is also stocked by better groceries.
About the sesame seeds. Sometimes you can buy toasted sesame seeds, but most of the time they aren't toasted. Even if they are toasted, toasting them again just before serving, as described below, brings out the oils and aromas.
Metric conversion:
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Prep. Combine the miso paste, rice wine vinegar, mirin, honey, ginger, sesame oil, and water in a mixing bowl and blend well to combine.
- Place the wings in a large re-sealable freezer bag and add the marinade. Seal the bag while removing as much air as possible. Use fingers to work the wings inside the bag to ensure that they are evenly covered with the marinade.
- Refrigerate the wings for a minimum of two hours, overnight is better.
- Fire up. Prepare a smoker or a grill for 2-zone indirect cooking. Adjust the smoker or grill to bring the temperature to about 225°F (107.2°C) in the indirect zone and place 2 to 3 chunks of your favorite smoking wood on the fire.
- Once the smoker or grill is ready, remove the wings from the marinade and pat dry with paper towels.
- Cook. Place the wings on the indirect heat side of the main cooking grate. Allow the wings to smoke for approximately 1.5 hours until they are tender and have reached a minimum internal temperature of 160°F (71.1°C) on an instant-read thermometer such as the Fireboard Spark.
- While the wings are cooking, pour the sesame seeds into a dry frying pan and turn the heat to medium. Let them sit there and toast until the get fragrant and golden brown, about 30 to 60 seconds. Remove them quickly so they don't burn.
- Serve. Remove the wings from the smoker and garnish with the toasted sesame seeds and cilantro before serving.