Charcoal-Infused Chicken Wings with Spicy Miso Glaze
Elevate your wing game with these Charcoal-Infused Chicken Wings, featuring a tantalizing blend of squid ink and robust flavors. Marinated in a zesty concoction of sambal oelek, ginger, and garlic, these wings are then lightly battered and fried to achieve a crisp, golden-brown finish. The enriching glaze, made with a delightful mix of miso, honey, and squid ink, brings an umami-packed coating that will leave your guests craving more. Perfect for game nights, parties, or just a special dinner at home, these wings are sure to impress with their unique flavor and striking black hue.
2-3 servings
Servings
500
Calories
17
Ingredients
Ingredients
Bottled beer (preferably a pale lager)
12 ounces (For marinating the wings.)
Sambal oelek chili paste
2 tablespoons (For marinating the wings.)
Grated ginger
2 tablespoons + 1 tablespoon (1 for the marinade, 1 for the glaze.)
Grated garlic cloves
4 cloves (2 for the marinade, 2 for the glaze.)
White pepper
2 teaspoons (For marinating the wings.)
Kosher salt
1 pinch (For marinating the wings.)
Chicken wings
12-15 pieces (Main ingredient.)
Canola oil
as needed (For frying.)
Rice flour
1/2 cup (For coating the wings.)
Cornstarch
2 tablespoons (For coating the wings.)
Rice wine vinegar
1/4 cup (For the glaze.)
White miso
1/4 cup (For the glaze.)
Honey
1/4 cup (For the glaze.)
Squid ink
3 tablespoons (For the glaze.)
Soy sauce
2 tablespoons (For the glaze.)
White sesame seeds
for garnish (For garnish.)
Cilantro leaves
for garnish (For garnish.)
Instructions
1
In a large glass bowl, combine 3/4 cup of beer, 2 cloves of grated garlic, white pepper, 1 tablespoon of grated ginger, sambal oelek chili paste, and kosher salt. Whisk well to blend.
2
Add the chicken wings to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or overnight for the best flavor infusion.
3
In a heavy-bottomed Dutch oven, attach a thermometer and pour in enough canola oil to reach about 3 inches high. Heat the oil to 350 degrees F (175 degrees C).
4
While the oil is heating, sift together the rice flour and cornstarch in a separate bowl, ensuring an even mixture.
5
Remove the marinated wings from the refrigerator. Allow excess marinade to drip off, then toss the wings in the flour mixture, ensuring they are evenly coated.
6
Carefully add the coated chicken wings to the hot oil, using metal tongs to prevent splatter. Fry the wings for about 10 minutes, or until they are golden brown and crispy. Remove the wings and let them drain on paper towels.
7
In a large pan over medium heat, combine the remaining beer, rice wine vinegar, white miso, honey, squid ink, soy sauce, the remaining grated garlic, and the last tablespoon of grated ginger. Whisk until smooth, then let the mixture simmer for 8-10 minutes, or until it reduces to about half its volume and thickens slightly.
8
Once the wings are fried, transfer them to a large bowl. Pour the spicy miso glaze over the wings and gently toss to coat them evenly.
9
Serve the wings on a platter, garnished with a sprinkle of white sesame seeds and fresh cilantro leaves for a pop of color and added flavor.
Nutrition Information
30g
Fat
40g
Carbs
23g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Charcoal-Infused Chicken Wings with Spicy Miso Glaze?
These are unique, visually striking chicken wings that use squid ink to achieve a dark 'charcoal' appearance, paired with a savory and spicy miso-based glaze.
What gives these wings their signature black color?
The striking black hue comes from the addition of three tablespoons of squid ink in the glaze mixture.
What ingredients are used in the wing marinade?
The marinade consists of bottled beer (pale lager), grated garlic, white pepper, grated ginger, sambal oelek chili paste, and kosher salt.
How long should I marinate the chicken wings?
You should marinate the wings for at least 3 hours, though refrigerating them overnight provides the best flavor infusion.
What type of beer is recommended for this recipe?
A bottled pale lager is preferred for both the marinade and the glaze.
What kind of flour is used to coat the wings?
A mixture of 1/2 cup rice flour and 2 tablespoons of cornstarch is used to create a crisp coating.
At what temperature should the oil be for frying?
The canola oil should be heated to 350 degrees F (175 degrees C) before adding the wings.
How long do the wings need to fry?
Fry the wings for approximately 10 minutes until they are golden brown and crispy.
What components make up the spicy miso glaze?
The glaze includes beer, rice wine vinegar, white miso, honey, squid ink, soy sauce, grated garlic, and grated ginger.
How do I thicken the miso glaze?
Simmer the glaze mixture over medium heat for 8-10 minutes, or until it reduces by half and thickens slightly.
What is the serving size for this recipe?
This recipe is designed to serve 2 to 3 people, using 12-15 chicken wings.
How many calories are in a serving of these wings?
Each serving contains approximately 500 calories.
What is the nutritional breakdown of this dish?
One serving contains 30g of fat, 40g of carbohydrates, and 23g of protein.
What garnishes are recommended for serving?
The wings should be garnished with a sprinkle of white sesame seeds and fresh cilantro leaves for color and flavor.
Is the squid ink just for color or does it add flavor?
While it provides the striking black color, squid ink also adds a deep, savory umami quality to the glaze.
What is sambal oelek?
Sambal oelek is a zesty Indonesian chili paste that adds heat and acidity to the wing marinade.
Can I use regular flour instead of rice flour?
You can, but rice flour is preferred because it results in a lighter and crispier texture compared to all-purpose flour.
How much garlic and ginger is needed in total?
You will need 4 cloves of garlic (split between marinade and glaze) and 3 tablespoons of grated ginger (2 for marinade, 1 for glaze).
What kind of miso should I use for the glaze?
The recipe calls for white miso, which is milder and slightly sweeter than red or dark miso.
Does this recipe contain honey?
Yes, 1/4 cup of honey is used in the glaze to balance the salty miso and spicy sambal elements.
Is this dish considered spicy?
Yes, it has a spicy kick provided by the sambal oelek in the marinade and the ginger/garlic in the glaze.
How many wings does the recipe use?
The recipe specifies 12 to 15 pieces of chicken wings.
Can I use a Dutch oven for frying?
Yes, a heavy-bottomed Dutch oven is recommended for maintaining consistent oil temperature during frying.
What is the role of rice wine vinegar in the glaze?
The rice wine vinegar adds a necessary acidity that cuts through the richness of the fried wings and the honey.
What occasions are these wings best for?
They are perfect for game nights, parties, or any special dinner where you want to impress guests with unique flavors.
Can I substitute the canola oil?
Yes, any neutral oil with a high smoke point, such as vegetable oil or peanut oil, will work for frying.
How much soy sauce is in the glaze?
The glaze requires 2 tablespoons of soy sauce for added saltiness and depth.
Do I need a thermometer to make this?
A thermometer is highly recommended to ensure the oil stays at the correct temperature for safe and effective frying.
Is there any salt added beyond the marinade?
The marinade uses a pinch of kosher salt, while the glaze gets its saltiness from the miso and soy sauce.
How should the wings be dried after frying?
After frying, the wings should be drained on paper towels to remove excess oil before tossing them in the glaze.