Chef notes
Yes, you can have deliciously crispy chicken wings without frying them. These tasty bites get baked and then grilled for an extra crunchy finish.
Technique tip: Bake the chicken wings in the oven the day before and then heat them on the grill when you're ready to serve.
Ingredients
- 2 tablespoons lite soy sauce
- 4 cloves garlic, peeled
- 1 1-inch piece ginger, peeled
- 3 tablespoons honey
- 2 tablespoons toasted sesame oil
- 1 lime, juiced
- 1/3 cup miso paste
- 2 Fresno chilies, halved, stem, ribs and seeds removed, divided
- Kosher salt and fresh ground black pepper, to taste
- 2 pounds chicken wings, tips discarded
- 2 tablespoons canola oil
- 2 scallions, minced
- 2 tablespoons sesame seeds, toasted
Preparation
1.Preheat oven to 400°F.
2.Place the soy, garlic, ginger, honey, sesame oil, lime juice, miso paste and 1 of the Fresno chilies into a blender. Puree until smooth. Set aside 2 tablespoons of the miso puree.
3.Place the chicken wings in a large bowl and season with salt and pepper. Pour the remaining puree over the chicken and let marinate for 2 hours.
4.Remove the chicken from the bowl leaving any excess marinade behind and place the chicken on a sheet pan and into the oven. Bake for 30 minutes until cooked through.
5.Heat a grill or grill pan to medium-high heat.
6.Drizzle the chicken wings with oil and place on the grill. Cook just until the wings are caramelized on both sides, about 3 minutes per side, basting with the reserved glaze.
7.Remove to a platter and top with scallions, the remaining chile and sesame seeds.
