Miso Wings

We're having wings today!  

Fried wings with miso coating, to be perfectly frank about the situation.  

During the week it's all well and good to eat healthy foods, but sometimes weekends just CALL for fried animal limbs, yes?

Sorry I said limbs.  Don't be grossed out.  

But seriously, this chicken.  You could use the method with any chicken you like, but we dredge the chicken IN miso and buttermilk, then drizzle sriracha all over top like you would buffalo sauce.  NOTHING wrong with any of this that's going on.  Let's make these together right this very minute.  

You need chicken wings, miso paste, flour, sriracha, honey, and buttermilk OR milk with some white vinegar - same thing!  I bought whole wings and separated the wing tip from the drumette, but you can leave them whole for larger pieces and a really pretty presentation!  

First, make the buttermilk if you don't have any - for ½ cup of milk, a teaspoon of vinegar will be great.  Stir the milk and vinegar together. 

Then, squirt in the miso paste!  You can use any color you like - mine is a medium yellow.  

Whisk the miso into the buttermilk.  

Then, add the wings.  Toss the wings to coat completely in the buttermilk mixture, then set them aside while you heat the oil and prepare the sauce.  

Let's move onto the frying method!  Light oil, any kind you like.  I use a 3-ish inch tall skillet to fry, but you can fry in a countertop fryer if you have one or a soup pot with 2-3 inches of oil.  Begin to preheat the oil over medium heat for about 15 minutes.  If you have a thermometer, we're looking for 375 degrees for frying.  If you don't, the oil is ready when a little bit of flour sprinkled over the oil sizzles.  

While the oil heats up, add the flour to a little dish right next to the oil, then combine the honey and sriracha sauce together.  Taste, and add more honey OR sriracha to make the sauce taste right to you.  

When the oil is ready, gently dredge the wings in the flour, turning over on all sides to coat.  

Then, place the wings gently in the oil.  They should sizzle right away but not brown too quickly.  If the first wing you put in doesn't sizzle, take it out and let the oil heat for 10 minutes more.  If the wings turn brown immediately, turn the heat down just slightly.  

Working in batches, fry the wings for about 4 minutes on each side, being careful not to crowd the oil.  I fried 4 - 6 wings at once.  

When the wings are browned all over, remove them from the oil to paper towels.  I sprinkled them with salt, too - you can do that or not.  

Look at all the pretty wings!  These are DELICIOUS right out of the fryer, and don't forget to drizzle with the sriracha sauce!  You could also toss these in the sauce like you would buffalo wings, but I like them plain to show off the miso with just a bit of the sriracha drizzled over, plus extra for dipping.  

Make these soon, and ENJOY them!  The flavor of the miso is really unique without being overpowering, and the buttermilk helps keep the wings super duper juicy.  

Happy weekend!

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