- 6 whole chicken wings, cut in half at joints to make 12 pieces
- 1/4 cup miso paste
- 1/2 cup buttermilk or milk with a splash of white vinegar
- 1/4 cup honey
- 1/4 cup sriracha, plus more to taste
- 1 cup flour
- canola or other light oil, for frying
- cilantro, optional, for garnish
- Whisk the miso and buttermilk (or milk with a splash of vinegar) together in a large bowl until smooth. Add the chicken and toss to coat, then let sit while you heat the oil.
- While the chicken is marinating, fill a deep skillet or pot with about 3 inches of oil. Turn heat to medium-high and let heat up for 15 minutes. If you'd like to use a thermometer, the oil should be between 350F-375F. If you don't have a thermometer, the oil is ready when a bit of flour dropped into the oil sizzles.
- While the oil is heating (and the chicken is marinating), combine the honey and sriracha to form a sauce, then taste: add more sriracha to your preference.
- Pour the flour in to a small dish.
- When the oil is hot, remove the chicken from the miso mixture, letting any excess drip off. Dip the chicken in the flour, then place into the oil. The oil should bubble around the chicken but the chicken shouldn't turn brown immediately - adjust the heat if you need to. Working in batches so as not to crowd the pan, fry the chicken wings for about 4 minutes on each side until golden brown and cooked through.
- Remove the chicken to drain on paper towels and drizzle with the sriracha honey. Enjoy!
- Prep Time: 20
- Cook Time: 10
- Serving Size: 4