Keeping it short and simple
Some things are better kept simple, like buffalo wings, and better yet, this post!
This recipe is as easy as it gets. The addition of miso is subtle but no doubt takes it to the next level. If you need me, I’ll be here adding miso to everything.
Team Empty Plate Club 4eva.
Miso Buffalo Wings
A simple addition of red miso bumps these buffalo wings from "YES" to "YAS" (Is that too corny? Oh well!).
Ingredients
- 3 lbs. chicken wings
- 2 Tbsp. red miso paste
- 2 Tbsp. unsalted butter
- 3/4 cup Frank's hot wing sauce
- celery, for serving
- ranch or bleu cheese dressing, for esrving
Instructions
for the wings
-
Preheat an oven to 450°F. Bring a pot of water to a boil. Parboil the chicken wings for 7 minutes (see note) then pat the wings with paper towel until they're bone (ha) dry. Sprinkle the parboiled wings with salt and pepper. Line a baking sheet with parchment. Bake the wings for 20 minutes, turn over, then bake for another 20 minutes until crispy and brown.
for the sauce
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In a sauce pan, melt the butter over medium heat. Whisk in the red miso paste until fully incorporated. Add the Frank's sauce and whisk until combined. Remove from heat and set aside and toss with wings.
Recipe Notes
- Parboiling the wings helps rid the wings of some of its extra fat. If you've ever baked wings before, you'll notice that sometimes the wings will sit in a pool of their own fat, making it hard for them to crisp up. Parboiling gets rid of that without cooking the chicken through so you can still season it! If you decide to fry the wings, don't do this!
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