These sticky, crispy and delicious Asian Chicken Wings with Miso Honey Butter Sauce are tossed in a flavorful Miso Honey Butter sauce, for a fun and umami packed air fried or deep fried wing for any party!JUMP TO RECIPE
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Umami packed Asian Chicken Wings with Miso Honey Butter Sauce
If you're looking for a crispy little wing to sink your teeth into, look no further than these Asian Chicken Wings with Miso Honey Butter. Double fried or Air fried, and tossed in a SUPER FLAVORFUL Miso Honey Butter, these wings are ADDICTIVE. And dare I say it, they need no sauce or accompaniment. They might be pure wing perfection. Miso glazed chicken wings for the WIN.
What goes into the Asian Chicken Wings?
- 2 lbs party wings, or whole wings, trimmed and split.
- 4 tbsp butter, melted.
- 2 tbsp miso paste. I love this Marukome Organic Miso, but any miso will work. I like to pick mine up at the local Asian Grocery store.
- 2 cloves garlic, crushed.
- 4 tbsp honey.
- 3 tablespoon low sodium soy sauce or coconut aminos.
- A dash of toasted sesame oil. I love Kadoya Toasted Sesame Oil.
- ½ tablespoon unseasoned rice vinegar.
- 2 dashes Maggi seasoning (optional but HIGHLY recommended). A little bit goes a long way, and it adds the perfect touch of umami goodness to the wing sauce.
Cooking the wings
To air fry the wings, you'll start by drying the wings well with paper towels. Once dried, toss the wings in a bit of olive oil, salt and pepper to taste, and some baking powder. Toss well to coat.
Preheat the air fryer to 400 degrees for 4 minutes. Add the coated chicken wings in an even layer, being sure they are not overlapping/touching. Cook for 10 minutes at 400 degrees. Flip the chicken wings over, and cook an additional 8 minutes until cooked through and crispy.
The double (deep) fried method
To fry the wings, you will need:
- Good quality chicken wings; party style, or trimmed and split. I highly recommend Cooks Venture wings. They are pasture raised, juicy and delicious.
- Canola oil, or similar neutral oil, for frying. I fry my wings on the stove in a deep pot, but you can also use a deep fryer if you have one! The key is ultra-hot oil, so a neutral oil like canola is needed.
- Cornstarch, to ensure a crackly, crunchy exterior.
- Salt and fresh ground black pepper, for seasoning the chicken.
Prepping the wings for frying
First and foremost- dry the wings well. Set them on paper towels and get them good and dry. If there is too much moisture, the wings will not fry up crispy.
Next up, season. Simply season the wings well with salt and pepper. Any salt will do. I usually reach for fresh ground Himalayan pink salt and my pepper grinder for this step.
After the chicken is well seasoned, toss the wings in a bowl with some cornstarch, using your hands, until the chicken is well coated. You're not really breading them, so much as really making sure they are DRY. Cornstarch also amps the crunch factor.
Frying the dredged wings
Once the chicken is nicely coated in the cornstarch, it's time to fry. To fry, heat about 3" of oil over medium-high heat in a deep pot, such as a medium saucepan. Not one for using thermometers, I usually just heat the oil for 7-10 minutes, and throw a pinch of cornstarch in to test before adding the wings. When the cornstarch dissipates immediately, the oil is ready.
To double fry- add the wings (working in batches) and fry for 6 minutes. I like to separate the drums from the flats and fry them together. After 6 minutes, remove the first batch of wings, and drain them on a wire rack lined baking sheet. Add the second batch to the hot oil and repeat. Once the second batch comes out- add the first batch BACK IN. Fry the wings a second time, this time for 4 minutes. Drain the wire rack, and repeat until all wings are double fried.
Trust me on the double frying! The first time the wings come out, they'll be crisp, and very light in color. The second time, they'll be richer in color, and OH SO CRUNCHY.
Making the Miso Honey Butter Sauce
To make the Miso Honey Butter Sauce, you'll melt the butter in a medium saucepan over medium low heat, and stir or whisk in the other ingredients until well combined. Cook, stirring occasionally until slightly thickened, about 2-3 minutes. Allow to cool briefly, then toss with your cooked wings!
What to serve with the Asian Chicken Wings
Alright, so, these miso glazed chicken wings are kind of perfect as-is. BUT- if you love you some sauce, feel free to dip them into some ranch or blue cheese. I've got a great tangy Greek Yogurt Ranch Dip that would work well!
To make for a pretty presentation, sprinkle the sauced wings with some white sesame seeds and thinly sliced scallions.
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Asian Chicken Wings (Miso Butter)
- 2 lbs party size chicken wings, or split chicken wings
Miso Honey Butter Sauce
- 4 tablespoon butter, melted
- 2 tablespoon miso paste
- 2 cloves garlic, crushed or minced
- 4 tablespoon honey
- 3 tablespoon low sodium soy sauce
- a dash of toasted sesame oil
- ½ tablespoon unseasoned rice vinegar
- 2 dashes Maggi Seasoning (optional)
To deep fry wings
- neutral oil, for frying, (canola, peanut, vegetable)
- ½ cup cornstarch
- salt and fresh ground black pepper, to taste
To air fry wings
- 2 teaspoon baking powder
- salt and fresh ground black pepper, to taste
- 2 tablespoon olive oil
- Making the Miso Honey Butter Sauce1. Melt the butter in a medium saucepan over medium low heat, and stir or whisk in the other ingredients until well combined. 2. Cook, stirring occasionally until slightly thickened, about 2-3 minutes. Allow to cool briefly, then toss with your cooked wings!Air Frying the Wings1. Dry the chicken wings well on paper towels.2. Once dried, toss the wings in a bit of olive oil, salt and pepper to taste, and some baking powder. Toss well to coat.3. Preheat the air fryer to 400 degrees for 4 minutes. Add the coated chicken wings in an even layer, being sure they are not overlapping/touching. 4. Cook for 10 minutes at 400 degrees. Flip the chicken wings over, and cook an additional 8 minutes until cooked through and crispy.Sauce immediately after cooking in a large bowl, tossing to coat. Deep Frying the Wings 1. Dry the chicken wings well on paper towels.2. Once chicken wings are dried, season well with salt and pepper.3. In a medium-large mixing bowl, toss the seasoned chicken wings to coat in cornstarch.4. Heat about 3” of oil over medium-high heat in a medium sauce pan or deep pot.5. Leave oil to get hot for about 7-10 minutes. To test if oil is ready, sprinkle a tiny bit of cornstarch into the oil. If the cornstarch dissipates immediately, the oil is ready. If it lingers or floats, give the oil a few more minutes and test again. You want it to sizzle on contact.6. Once the oil is ready, fry the wings. Working in batches, fry flats first.7. Fry the wings for 6 minutes, and transfer to a wire rack lined baking sheet to drain. While the wings drain, Fry the second batch of wings (drums) for 6 minutes. Remove second batch of wings to rack lined sheet, and add previously fried first batch back to the hot oil.8. Fry the wings for an additional 4 minutes, then drain again. Repeat with second batch of wings, until all wings are double fried.9. Sauce immediately after cooking in a large bowl, tossing to coat.
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