Korean Miso-Glazed Chicken Wings Recipe & Ginger Scallion Dipping Sauce

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Kathie Lee & Hoda: Susan Feniger Interview

Kathie Lee and Hoda talked with Susan Feniger, restaurant owner and author of Susan Feniger’s Street Food, and she shared her recipe for Korean Miso-Glazed Chicken Wings with Ginger Scallion Dipping Sauce. Also, check out Susan’s Burmese Gin Thoke Melon Salad and Honeydew Cucumber Cooler Recipes.

Susan Feniger: Korean Miso-Glazed Chicken Wings with Ginger Scallion Dipping Sauce Recipe

Kathie Lee and Hoda talked with Susan Feniger, as she shared her Korean Miso-Glazed Chicken Wings with Ginger Scallion Dipping Sauce recipe

Kathie Lee Gifford and Hoda Kotb talked with Susan Feniger, as she shared her Korean Miso-Glazed Chicken Wings with Ginger Scallion Dipping Sauce recipe

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Ingredients For Wings

  • 2 1/2 pounds chicken wings (preferably center cut), drumsticks and tips removed
  • 4 scallions, white and green parts, finely chopped
  • 1 (2-inch) piece fresh ginger, peeled and minced (about 3 tablespoons)
  • 2 tablespoons spicy sesame oil
  • 1 1/2 tablespoons kosher salt
  • 3 to 4 cups canola oil, for frying
  • 1 1/2 cups Korean miso barbecue glaze (instructions below)
  • 1 cup ginger scallion dipping sauce (instructions below)

Ingredients For Korean Miso Barbecue Glaze

  • 1/4 cup canola oil
  • 1 medium red onion, finely chopped
  • 8 cloves garlic, chopped
  • 3 plum tomatoes, chopped
  • 1 cup canned whole peeled tomatoes with juices
  • 1 teaspoon harissa
  • 1/2 cup rice wine vinegar
  • 1/4 cup balsamic vinegar
  • 3/4 cup sugar
  • 1 1/2 teaspoon kosher salt
  • 1/4 cup sweet soy sauce
  • 3 tablespoons dark soy sauce
  • 1/3 cup spicy Korean miso

Ingredients For Ginger Scallion Dipping Sauce

  • 1 tablespoon olive oil
  • 1 (2-inch) piece fresh ginger, peeled and minced
  • 1 tablespoon chopped garlic
  • 1 cup mayonnaise
  • 3/4 cup sour cream
  • Juice of 3 limes
  • 1 tablespoon honey, warmed
  • 3/4 cup chopped scallions, green and white parts (4 to 5 scallions)

Directions For Wings

  1. Put the oven rack in the top third of the oven, and preheat the oven to 400 F
  2. Combine the chicken wings, scallions, ginger, sesame oil and salt in a medium bowl
  3. Toss gently until the wings are coated evenly with the scallions and ginger
  4. Spread the wings out, skin side up, in a single layer on a nonstick cookie sheet
  5. Bake in the oven for 20 minutes
  6. Rotate the cookie sheet 180 degrees and bake for 15 minutes, or until the wings are starting to brown slightly and are cooked through
  7. Remove from the oven and let cool at room temperature for 15 to 20 minutes, until only slightly warm to the touch
  8. Heat the canola oil in a deep saucepan set over medium heat for about 5 minutes, or until you hear the oil start to crackle slightly and a deep-frying thermometer registers 350 F
  9. Do not let the oil smoke; that will mean the temperature is too high
  10. Set a baking sheet lined with paper towels near the saucepan
  11. Carefully drop about ten wings into the oil and cook for about six minutes, until they are crispy and browned.
  12. While they are cooking, lightly stir the wings occasionally so they don’t stick to the bottom of the pan or to one another
  13. Remove them from the oil with a slotted spoon or strainer, and drop them onto the paper-towel-lined baking sheet
  14. Reheat the oil for two minutes before cooking the next batch of wings
  15. Repeat until all of the chicken wings are cooked
  16. If you have the miso glaze in advance, reheat it in a small saucepan for 3 to 4 minutes, until the sauce is warmed through
  17. Transfer the miso glaze to a medium bowl, add the fried chicken wings, and toss thoroughly until the wings are well coated
  18. Serve with ginger scallion dipping sauce

Directions For Korean Miso Barbecue Sauce

  1. Heat the oil in a heavy-bottomed stockpot set over medium heat
  2. Add the onion and cook for 5 minutes, stirring occasionally, until it starts to color
  3. Add the garlic and cook for 2 minutes, stirring frequently, being careful not to let it brown
  4. Add the fresh tomatoes, canned tomatoes, harissa, rice wine vinegar, balsamic vinegar, sugar, salt and 2 cups water
  5. Cook for 15 minutes, stirring occasionally so that the ingredients do not sink to the bottom of the pot and burn. The liquid will reduce significantly
  6. Reduce the heat to low and add the sweet soy sauce, dark soy sauce and Korean miso
  7. Simmer for 5 minutes
  8. Remove the pan from the heat and set it aside to cool slightly for ten minutes
  9. Puree the mixture in a blender until completely smooth. (You may need to do this in batches, depending on the size of your blender)
  10. Use immediately, or store in an airtight container in the refrigerator for up to 4 days

Directions For Ginger Scallion Dipping Sauce

  1. Heat the oil in a small sauté pan set over low heat
  2. Add the ginger and garlic and cook, stirring occasionally, for 1 to 2 minutes, until fragrant
  3. Transfer the mixture to a small bowl and set aside for 5 minutes to cool
  4. Add the mayonnaise, sour cream, lime juice, honey and scallions to the cooled mixture, and whisk to combine
  5. Use immediately, or store in an airtight container in the refrigerator for up to a week

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