Ingredients
For the Wings
- 1 lb chicken wings
- 1 tablespoon kosher salt
- 1 tablespoon baking powder
Ponzu Miso Caramel Glaze
- 3 tablespoon Roland Foods Red Miso
- ¼ cup ponzu sauce
- 2 tablespoon honey
- 1 tablespoon rice vinegar
- 2 cloves garlic grated
- 1 teaspoon ginger grated
Finishing
- 2 tablespoon chili crunch
- 1 lime halved (charred before serving)
- 1 tablespoon toasted sesame seeds optional
- Thinly sliced scallions optional
Method
Dry and Bake the Wings
- Preheat oven to 250°F (120°C). Line a baking sheet with a wire rack.
- Toss wings with salt and baking powder. (Optional: air-dry on the rack in the fridge overnight for extra crispiness.)
- Arrange wings on the rack and bake for 1 hour, flipping halfway. This allows fat to render and skin to dry out and crisp.
Make the Ponzu Miso Caramel Glaze
- In a small saucepan, combine red miso, ponzu, honey, rice vinegar, garlic, and ginger.
- Simmer over medium heat for about 5 minutes, stirring frequently, until the glaze is thick, glossy, and sticky.
Caramelize and Finish
- Increase oven temperature to 425°F (220°C).
- Brush wings generously with the miso caramel glaze. Return to oven for 15 minutes, flipping once, until deeply golden and caramelized.
To Plate
- Brush wings with extra glaze for shine.
- Top with sesame seeds and scallions, if using.
- Char lime halves in a hot dry skillet or under the broiler until blistered. Squeeze over wings just before serving.
- Serve with chili crunch on the side or drizzled on top.