My kids love chicken wings. I usually use drumettes for them so they can easily enjoy these mini-drumsticks. This recipe was originally from my Japanese friend who used to live in San Francisco because of her husband’s work. We had our first and second kids around the same time (then she had third) and our kids played really well together. Since she’s shared this original version with me, I changed the recipe to fit my family’s taste. The recipe is very easy to prepare and I hope you will like these wings. The combination of garlic, miso, soy sauce and mirin is simply amazing.
On a separate note, I’m thrilled to announce that I’m being featured for Top Mom for August on She’s Cookin’! Every month Priscilla features a mommy blooger and one of the featured blogger’s recipes on her website. Priscilla shares family-friendly recipes and write-ups related to local events and restaurants around OC (Orange County in Los Angeles). I’m very honored to be chosen and thank you Priscilla! I hope you will stop by She’s Cookin’ and say hi to Priscilla!
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- Rinse the chicken and pat it dry with paper towel. Prick the chicken with a fork and put them in a Ziploc bag.
- Mince the garlic (I use garlic press) and combine it with miso in a small bowl.
- Add the mixture into the Ziploc bag and rub it all over the chicken from outside the bag. Keep in the fridge for at least 4-6 hours (preferably overnight).
- About 3 hours before cooking, add soy sauce and mirin in the bag and mix well. Keep in the fridge until you are ready to cook.
- Line the bottom of broiler pan with aluminum foil (so that you don’t have to clean later) and oil the broiler rack. Place the chicken on the broiler rack skin side down first. Turn the broiler on high (no preheat) and place the broiler rack 6 inch away from the top (middle oven rack) and broil for 10 minutes, or until nicely browned. Then flip the chicken (now skin side is up) and broil for another 10 minutes. The cooking time will vary depending on the oven.
- If you use other parts of chicken like chicken thigh or breast, preheat oven to 425F. Line a baking pan with parchment paper and place the meat on top. Bake for 30 minutes or more depending on the part you use. Turn the chicken over half way during cooking process. Serve immediately.
The broiler pan/baking sheet with oven-safe (wire) rack helps getting rid of the oil from the chicken while cooking and wings will get crispy.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.