Miso grilled hot wings
I don’t know many people who can say no to a good wing. As with other slightly tougher cuts of meat, I like to slow cook the wings first before giving them some barbecue action. I give the wings a drizzle with some spicy miso sauce while they’re grilling, but you could easily change it up and drizzle them with some sriracha, spray them in mirin and soy, or just keep them plain, served with sea salt and lemon.
20 chicken wings
3 litres master stock, at room temperature
2 tablespoons grapeseed oil, for cooking
For the spicy miso sauce
160g gochujang (fermented chilli paste)
50g Japanese rice vinegar
50ml dashi (Japanese stock)
25g white miso paste
1 egg yolk
To serve (optional)
1. Prepare the chicken wings by removing the tip and disconnecting the centre from the part that looks like a mini drumstick.
2. Rinse and pat the wings dry with kitchen paper, then place in a large pan with the room temperature stock. Bring up to a simmer and cook for 1½ hours, until the meat becomes soft.
3. Take off the heat and let the stock cool down to room temperature. Remove the chicken from the stock, cover in plastic wrap and refrigerate for at least 1 hour to firm up.
4. Make up the spicy miso sauce. Mix all the ingredients except the egg yolk in a blender. Put the mix in a saucepan and cook over a very low heat for 15 minutes – do not boil. Cool to room temperature, then whisk in the egg yolk. Chill and keep forever (or until you’re ready to serve).
5. Time to crank up the barbecue. Toss the wings in a little oil then get them onto your very hot barbecue. If you have no barbecue, then you could use a salamander grill, or a sandwich press might work.
6. Get a nice barbecue-scorched colour on the wings and, at that point, drizzle some of the spicy miso sauce over them. Jostle the wings around until the miso starts to caramelise. Toss over a little more sauce, then serve up immediately.
7. Get fancy by squeezing some fresh lemon over the top before eating, and maybe some sesame seeds, too. Go crazy and serve with some lightly grilled spring onions.
This is an edited extract from Junk Food Japan by Scott Hallsworth, Bloomsbury Publishing, RRP $52.99. Photography © David Loftus.