Miso-Glazed Sesame Chicken Wings
¼ cup miso (60 mL)
2 ½ tablespoons Nakano® Sesame Rice Vinegar
4 teaspoons soy sauce
3 tablespoons honey
1 ½ tablespoons ginger, grated
2 cloves garlic, grated
3 lb chicken wings (1.3 kg), party style (flats and drumettes separated)
fresh cilantro, for garnish
How to Make It
Preheat oven to 425ºF.
In a small bowl, combine miso, Nakano® Sesame Rice Vinegar, soy sauce, honey, ginger, and garlic. Stir until miso is broken down and sauce is relatively smooth (a few small clumps are fine).
Place wings in a bowl and season with kosher salt. Pour approximately two-thirds of the miso sauce over the wings (reserve the rest of the sauce). Toss to combine.
Spread out coated wings on a parchment-lined sheet tray.
Bake wings for 20 minutes.
Remove from oven and spoon a bit of the reserved sauce over each wing. Sprinkle each wing with sesame seeds.
Place tray back in oven and cook for 5 more minutes, or until wings are golden brown and cooked through.
Garnish wings with minced cilantro before serving.
*Note: if Nakano® Sesame Rice Vinegar cannot be found, substitute Nakano® Seasoned Rice Vinegar with a dash of sesame oil.
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