Monday, March 30, 2015

Miso Hot Wings!

     Miso Hot!
     Buffalo wings that are prepared with creative new sauces are popular at trendy casual restaurants.  Usually a chef give a new creative chicken wings recipe a catchy name that has a ring to it.  This increases customer interest.  The name should represent the featured ingredient or support the theme  new chicken wings recipe.  For a Red Miso Paste flavored hot chile pepper wing sauce, "Miso Hot" obviously is the best choice of name!
     Today's Miso Hot Wing appetizer is unique and it tastes good.  Red Miso Paste and Korean Red Serrano Chile Paste combine with the added seasonings to give these wings a rich Asian style flavor that is not too spicy hot for most people's taste.

     *This recipe yields enough for 1 full appetizer order of 12 chicken wing pieces!  (6 whole wings) 

     Miso Hot Wing Sauce:
     This sauce is mildly spicy!
     Step 1:  Place 1/4 cup of Red Miso Paste in a sauce pot.
     Add 3 tablespoons of coarse ground Korean Red Serrano Chile Paste.
     Add 1 tablespoon of soy sauce.
     Add 1 teaspoon of pure sesame oil.
     Add 1/2 teaspoon of vegetable oil.
     Add 1 ounce of rice wine.
     Add 2 minced garlic cloves.
     Add 2 teaspoons of ginger paste.
     Add 1/4 teaspoon of Spanish Paprika.
     Add 1/4 teaspoon of Chinese hot chile powder.  (Optional for spicy hot flavor!)
     Add 1 pinch of white pepper.
     Add 1 small pinch of Chinese five spice powder.
     Add 1/2 teaspoon of palm sugar.
     Add 1 1/2 cups of water.
     Step 2:  Place the pot over medium low/low heat.
     Whisk the ingredients together as the sauce heats.
     Simmer and reduce, till the sauce becomes a medium thin consistency that can coat a spoon.
     Step 3:  Taste and add sea salt if necessary.
     Remove the pot from the heat
     Keep the sauce warm on a stove top.
     Miso Hot Wings: 
     Step 1:  Heat 6" to 8" of vegetable frying oil in a high sided pot to 360ºF.
     Step 2:  Cut the wing tips off of 6 whole chicken wings.  (Save the wing tips for making stock.)
     Cut wings the apart at the joint.
     Fry the chicken wings in the hot oil, till they are fully cooked and crispy golden brown.
     Step 3:  Use a fryer net to gather the wings and to drain off any excess oil.
     Place the wings in a mixing bowl.
     Add enough of the Miso Hot Sauce to generously.
     Toss the sauce and wings together
     Step 4:  Mound the wings on the center of an appetizer plate.
     Garnish with Italian Parsley sprigs or cilantro sprigs.

     Miso Hot Wings are an instant classic!

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