Street food at home: Korean miso-glazed chicken and more

For wings:

1. Put the oven rack in the top third of the oven, and preheat the oven to 400 F.

2. In a medium bowl, combine the chicken wings, scallions, ginger, sesame oil and salt. Toss gently until the wings are coated evenly with the scallions and ginger. Spread the wings out, skin side up, in a single layer on a nonstick cookie sheet.

3. Bake in the oven for 20 minutes. Then rotate the cookie sheet 180 degrees and bake for 15 minutes, or until the wings are starting to brown slightly and are cooked through. Remove from the oven and let cool at room temperature for 15 to 20 minutes, until only slightly warm to the touch.

4. Meanwhile, heat the canola oil in a deep saucepan set over medium heat for about 5 minutes, or until you hear the oil start to crackle slightly and a deep-frying thermometer registers 350 F. Do not let the oil smoke; that will mean the temperature is too high. Set a baking sheet lined with paper towels near the saucepan.

5. Working with about 10 chicken wings at a time, carefully drop the wings into the oil and cook for about 6 minutes, until they are crispy and browned. While they are cooking, lightly stir the wings occasionally so they don’t stick to the bottom of the pan or to one another. Remove them from the oil with a slotted spoon or strainer, and drop them onto the paper-towel-lined baking sheet. Let the oil reheat for 2 minutes before cooking the next batch of wings. Repeat the process until all of the chicken wings are cooked.

6. If you have the miso glaze in advance, reheat it in a small saucepan for 3 to 4 minutes, until the sauce is warmed through.

7. Transfer the miso glaze to a medium bowl, add the fried chicken wings, and toss thoroughly until the wings are well coated. Serve with ginger scallion dipping sauce.

For Korean miso barbecue sauce:

1. Heat the oil in a heavy-bottomed stockpot set over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until it starts to color. Add the garlic and cook for 2 minutes, stirring frequently, being careful not to let it brown. Add the fresh tomatoes, canned tomatoes, harissa, rice wine vinegar, balsamic vinegar, sugar, salt and 2 cups water. Cook for 15 minutes, stirring occasionally so that the ingredients do not sink to the bottom of the pot and burn. The liquid will reduce significantly.

2. Reduce the heat to low and add the sweet soy sauce, dark soy sauce and Korean miso. Simmer for 5 minutes. Then remove the pan from the heat and set it aside to cool slightly for 10 minutes.

3. Puree the mixture in a blender until completely smooth. (You may need to do this in batches, depending on the size of your blender. To avoid burns when blending hot liquids, do not fill your blender more than halfway to the top, and always start by pulsing before turning the blender on high.)

4. Use immediately, or store in an airtight container in the refrigerator for up to 4 days.

For ginger scallion dipping sauce:

1. Heat the oil in a small sauté pan set over low heat. Add the ginger and garlic and cook, stirring occasionally, for 1 to 2 minutes, until fragrant. Transfer the mixture to a small bowl and set us aside for 5 minutes to cool.

2. Add the mayonnaise, sour cream, lime juice, honey and scallions to the cooled mixture, and whisk to combine. Use immediately, or store in an airtight container in the refrigerator for up to a week.

1. Start by cutting up the melons: Trim off the rind of all 3 melons, remove any seeds, and cut the flesh in to ½-inch dice. Put all of the diced melon in a large mixing bowl.

2. In a separate bowl, combine the ginger, sesame seeds, lime juice, soy sauce, ¼ cup of the olive oil, 2 tablespoons of the sugar and ½ teaspoon of the salt. Mix well and pour over the melon. Toss, and let marinate at room temperature while you prepare the rest of the salad.

3. Put the lentils and 4 cups cold water in a small saucepan set over high heat, and bring to a boil, about 5 minutes. Reduce the heat to low and simmer for 15 minutes. Add 1 teaspoon of the salt and cook for 5 minutes, or until the lentils are tender but not mushy. Drain, rinse with cold water to chill, and then stir into the melon mixture.

4. Combine the coconut, peanuts, kaffir lime, remaining 1 teaspoon sugar, remaining ¼ cup olive oil, and remaining ¼ teaspoon salt in a large sauté pan. Toast the peanut mixture over medium-low heat, stirring it constantly, until the coconut and peanuts have toasted, somewhat unevenly, to a golden brown, 3 to 4 minutes. Remove from the heat and set aside to cool.

5. Just before serving, add the peanut mixture to the melon mixture and stir gently to combine. Serve in a large bowl, preferably at room temperature.

1. In a pitcher, combine 3 cups of cold water with the lime juice, kaffir lime leaves and salt.

2. Peel, seed and cut the melon into small pieces. In a blender on high speed, puree small batches of the melon with some of the cucumbers, some of the lime water, and the sugar, blending until smooth, about 3 minutes. Pour into a large pitcher or container. Continue pureeing the ingredients until you have used them all up. Stir well, and chill in the refrigerator for at least 1 hour.