Miso-grilled hot wings

  • Side
  • 4
  • 3 hours 30 minutes
Not yet rated

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




Chicken wings

Master stock

Dashi (makes 500ml)

  • kombu, 5cm piece
  • 500ml of water, filtered or bottled
  • bonito flakes, (katsuobushi) a small handful

Spicy miso sauce

To serve


  • Muslin cloth


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
Prepare the chicken wings by removing the tip and disconnecting the centre from the part that looks like a mini drumstick
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
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
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
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
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
Cool to room temperature then whisk in the egg yolk
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
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
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

As head chef at the acclaimed Nobu for six years, Australian-born Scott Hallsworth has mastered the ins and outs of Japanese cuisine, which he now showcases in his fun, playful dishes at Freak Scene.

Get in touch

Please sign in or register to send a comment to Great British Chefs.