Glaze chicken wings with a quick mixture of miso and honey.
Martha's chicken wings tip: Buy whole wings, with the tips intact. Besides making a better presentation, the tips give you something to hold onto while eating the wings, and they turn wonderfully crunchy in the oven (for the last bite).
- Safflower oil
- 3 pounds whole chicken wings (about 32), patted dry
- Coarse salt and freshly ground pepper
- 2/3 cup honey
- 1/2 cup white or yellow miso
Preheat oven to 450º F. Lightly oil 2 rimmed baking sheets, and divide wings between sheets in a single layer; season with salt and pepper. Bake until golden brown and cooked through, flipping chicken and rotating sheets halfway through, about 35 minutes.
Combine honey and miso in a small bowl, and season with pepper. Brush wings with glaze; bake 3 minutes more. Remove from oven, brush with more glaze, and serve.
Recipe reprinted from Martha Stewart's Appetizers: 200 Recipes for Dips, Spreads, Snacks, Small Plates, and Other Delicious Hors d'Oeuvres, Plus 30 Cocktails.