All geared up for a Seahawks win last Saturday, I made some extra special snacks for the game.  I love tradional Buffalo Wings, but I really wanted to try something new.  Flipping through Sara Moulton’s Home Cooking 101, I found a Japanese twist on the traditional little drummers.  Hiroko Shimbo shared her recipe from her book Hiroko’s American Kitchen, Cooking with Japanese Flavors for these wings, which are adapted slightly by Sara.  Dave had requested Egg Rolls as well, and the two dishes went together perfectly.  Let’s just say, the snacks were way better then the game.  Next year ‘Hawks!

For the Spicy Miso Sauce

1 cup aged brown or red miso

1/2 cup plus 1 tablespoon of sugar

3/4 cup mirin

1/3 cup sake

1/4 cup fresh lemon juice

2 teaspoons red pepper flakes

Prepare the miso sauce:  Place the miso, sugar, mirin and sake in a medium pot, and whisk until smooth.  Place the pot over medium heat and bring to a simmer.   Cook the mixture about 5 minutes, while stirring constantly.  Add the lemon juice, reduce the heat and let cook another 8-10 minutes.  Add the red pepper flakes and stir.  Keep sauce warm, on the lowest heat possible, while you prepare the wings.  You will have extra sauce, which is also great on grilled steak!

For the Chicken Wings

1 1/2 pounds chicken wings

2 teaspoons onion powder

1 teaspoon sea salt

1 egg, lightly beaten

1 tablespoon sake

6 tablespoons cornstarch

1/4 cup all purpose flour

2 tablespoons of ginger juice, from a 5 inch knob of freshly grated ginger, divided into 2 – 1 tablespoon portions

(Peel and grate the ginger on a microplane.  Place the ginger in a garlic press to squeeze out the juice.)

1/2 – 3/4 cup Spicy Miso Sauce,  from recipe above

2 teaspoons rice vinegar

1 teaspoon soy sauce

2 teaspoons hot paprika

1 scallion, sliced thinly, green part only

Vegetable oil for frying

Prepare the wings:  Remove the wing tips and cut the remaining wings into 2 pieces at the joint.  Combine the onion powder, salt, egg, sake, cornstarch and flour and 1 tablespoon of the ginger juice in a large bowl.   Add the wings, mix thoroughly to make sure they are evenly coated.

Heat 3 inches of oil in a heavy skillet to 330 degrees.  Fry the wings in small batches, about 6 minutes, turning from time to time.  Remove to a cooling rack placed over a pan, to allow the oil to drain.

Prepare the sauce to coat the wings.  In a small bowl, combine the warm Spicy Miso Sauce, rice vinegar, soy sauce, and paprika.

Heat the oil in the skillet to 350 degrees.  Refry the wings, to ensure crispiness and that they are thoroughly cooked through, about 3-4 minutes.  Drain on rack.  When all wings have been fried the second time, place them in a bowl and pour the sauce over them, stir to ensure they are evenly coated.  Plate the wings and garnish with the sliced scallion.  Serve, with lots of napkins!

I hope you try this recipe, next time you’ve got a craving for wings.

Thanks for stopping by.  Have a great evening.

Laura

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