To be honest, I always love to bake meat or fish in an oven. It’s really convenient, compared to standing in front of the stove stirring the meat in the pan. However, the hubby’s house oven (the microwave + oven) cannot set temperature. And very often, we had to wait 30 mins – 45 mins for the meat to be cooked well.
So I was really happy to be able to try out this dish. Which the hubby loved so much, he said “it’s the most successful dish you have ever made!”. -_-
Garlic Miso Chicken Wings (Recipe from Just One Cookbook)
– 10 chicken wings (or any parts of chicken)
– 4 cloves garlic, minced
– 3 Tbsp. Miso
– 2 Tbsp. soy sauce
– 2 Tbsp. mirin
1. Rinse the chicken and pat it dry with paper towel. Prick the chicken with a fork and put them in a Ziploc bag.
2. Mince the garlic and combine it with miso in a small bowl.
3. 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).
4. 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.
5. Preheat oven to 425F. Line a baking pan with aluminium foil and place the meat on top. Bake for 20-30 minutes or more depending on the chicken part you use. Turn the chicken over half way during cooking process. Serve immediately.
We didn’t know if the soy sauce is light or dark soy sauce (probably refers to Japanese light soy sauce), so we used half portion for each. And because we had this dish with our baked rice, we sprinkled some lime juice on top of the baked chicken wings (so that the meal won’t be too heavy), and they tasted good too! Love that tangy taste 🙂