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