Miso-grilled hot wings
Item 1 of 1
- Side
- 4
- 3 hours 30 minutes
Scott Hallsworth's miso hot wings recipe is a real treat. Slow-cooked before crisping up on the barbecue and drizzled in a gochugang and miso based hot sauce to serve, you can scale up this recipe to serve a big crowd at a summer barbecue. This recipe is taken from Junk Food Japan by Scott Hallsworth, published by Absolute Press. Photography by David Loftus.
First published in 2017
Ingredients
Metric
Imperial
Chicken wings
- 20 chicken wings
- 2 tbsp of grapeseed oil
Master stock
- 1 garlic bulb, cut horizontally
- 2 spring onions
- 1 knob of ginger, around 6cm, cut into 4
- 1 red chilli, split in half
- kombu, 10 cm piece
- 1 onion, cut in half
- 500ml of dark soy sauce
- 5l water
Dashi (makes 500ml)
- kombu, 5cm piece
- 500ml of water, filtered or bottled
- bonito flakes, (katsuobushi) a small handful
Spicy miso sauce
- 160g of gochujang, (fermented chilli paste)
- 50g of rice vinegar, Japanese
- 15ml of sake
- 35g of sugar
- 50ml of dashi
- 25g of white miso
- 1 egg yolk
To serve
- lemon, cut into wedges
- sesame seeds
- spring onions
SAVE RECIPE
Equipment
- Muslin cloth
Method
1
First prepare your master stock. Add all of your ingredients to a large pan with 5l of water. Bring to the boil and simmer for 2 hours, skimming off any scum that comes to the surface
- 1 garlic bulb, cut horizontally
- 2 spring onions
- 1 knob of ginger, around 6cm, cut into 4
- 1 red chilli, split in half
- kombu, 10 cm piece
- 1 onion, cut in half
- 500ml of dark soy sauce
- 5l water
2
Prepare the chicken wings by removing the tip and disconnecting the centre from the part that looks like a mini drumstick
3
Rinse and pat the wings dry with kitchen paper, then place in a large pan with 3l of the room temperature stock (you can keep any extra stock in the freezer for future dishes). Bring up to a simmer and cook for 1½ hours, until the meat becomes soft
4
As the wings are gently poaching, make the hot sauce. Start by making a dashi – place the kombu and water in a pan and heat gently to 60°C. Skim away any scum and cook for about 10 minutes. Remove from the heat and allow to infuse for about 30 minutes
- kombu, 5cm piece
- 500ml of water, filtered or bottled
5
Remove the kombu, scatter the bonito flakes over the stock and infuse at 60°C for 15 minutes. After this time, strain through a muslin cloth
6
Take the muslin cloth that is now filled with the strained bonito and tie it up to form a big bonito tea bag. Place in the cooling dashi to add a bit more of an umami boost. The dashi will last 3 days in the fridge but is best served fresh
7
Add all the hot sauce ingredients (except the egg yolk) to a blender and blitz until smooth. Transfer the mixture to a saucepan and cook over a very low heat for 15 minutes – do not boil
- 160g of gochujang, (fermented chilli paste)
- 15ml of sake
- 35g of sugar
- 50ml of dashi
- 25g of white miso
8
Cool to room temperature then whisk in the egg yolk
- 1 egg yolk
9
When the chicken wings are cooked, remove the pan from the heat and allow the stock to cool down to room temperature. Carefully remove the wings from the stock, cover in cling film and refrigerate for at least 1 hour to firm up
10
Once your barbecue is nice and hot, toss the wings in a little oil then place them on the very hot barbecue. There isn’t a great alternative if you have no barbecue, but if that is the case, then you could use a grill to crisp them up
11
Get a nice barbecue-scorched colour on the wings and, at that point, drizzle some of the miso sauce over them. Jostle the wings around until the miso starts to caramelise. Take them off and plate them with a little more hot sauce, toasted sesame seeds, a wedge of lemon and some lightly barbecued spring onions
First published in 2017
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