Honey Miso Wings

Crispy Chicken wings coated in Honey and Miso Sauce

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Separate the wings into drums and flats and add into a bowl with water salt band the bicarbonate of soda, allow to soak for about 15-20 minutes. Remove the wings from the brine and pat dry with kitchen paper. In a small saucepan add in the sauce ingredients and mix. Heat the pan, and bring the pan to a boil while stirring, turn off the heat and allow the sauce to cool.

Step 2

Place the dried wings into another bowl add in the sesame oil and mix evenly coating the wings. Add in the coating ingredients apart from the cornflour and mix until the wings are evenly coated, add in the cornflour and mix well. Add in the egg and mix. Add the reserved cornflour to another bowl. Heat a pan of oil to about 150 degrees. Take a wing and add to the bowl and coat in cornflour, tap off the excess and place on a plate, repeat until all the wings are coated. Now gently place the wings into the hot oil and fry them until golden brown. Remove from the oil and rest on a wire rack until all of the wings are cooked. Turn up the heat until the oil is above 180 degrees add the wings back into the oil and cook for a further two minutes being careful not to burn them. Remove the wings and drain on a wire rack. Once drained add the wings to a pan and pour over the sauce and toss the wings until coated. Plate up, and garnish with sesame seeds and spring onion slices. Lick your lips and enjoy.