In honor of the beginning of football season, I figured it was time to make some tailgate food. Although I have already made candied bacon once this season for the Clemson-UGA game (go ACC!), I didn’t deem it blog-worthy and I plan to make it again when I get it completely right. To be fair, it disappeared from the platter pretty quickly, but I like the idea of candied bacon so much that I want to make sure I have a perfect recipe for it.
So tonight, for NFL kickoff, I made some wings that were recently in the New York Times. They don’t have the novelty or trendiness factor of candied bacon, but they did have a non-traditional miso-based sauce. These wings were delicious, super simple and I didn’t have to use a grill. I made a few changes other than cooking these in the oven – I used fewer wings for the sauce, added some extra vinegar and threw the other half of the wings in some Sweet Baby Ray’s wing sauce. I don’t care that it was store bought, I might end up drinking that stuff from a funnel at a Georgia Tech tailgate later this year. Anyway, if you want to make these, I’d recommend almost doubling the amount of miso wing sauce you make or halving the amount of wings. Don’t chicken out and use a different sauce for the other half of the batch like I did – the miso stuff is really, really good.
About 1 1/2 pounds of chicken wings
1/2 cup miso
2 tablespoons honey
2 tablespoons rice wine vinegar
Lots of fresh ground pepper, or to taste
- Preheat oven to 400 degrees. Separate chicken wing by chopping through the joints of each wing, removing and discarding the tips and separating the flat from the drumstick. Line two baking sheets with tin foil to prevent sticking.
- Bake chicken wings for 30 minutes, until all the fat has rendered from the wings and the skin is crispy. While the wings are baking, whisk together the rest of the ingredients in a large bowl. You may need to add a little bit of warm water to thin the sauce.
- Remove wings from oven and toss with sauce in bowl. Switch your oven to a high broiler setting and add sauced wings back to cookie sheet. Broil wings about 4 inches from flame on each side for 3-5 minutes, or until each side browns a little.
- Remove wings from oven and toss in the sauce that remains in your original bowl. Try not to accidentally swallow a bone while you eat these.