- 3 pounds fresh chicken wings, tips removed and wings cut into drummette and middle "flat" with 2 bones
- Kosher salt and freshly ground black pepper
- 1/2 cup dark miso paste
- 1/2 cup white miso paste
- 3 tablespoons mirin
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons sesame oil
- 1 1/2 tablespoons seasoned rice wine vinegar
- 1 tablespoon garlic powder
- 1 tablespoon light brown sugar
- 1 tablespoon sambal (chili-garlic paste)
- 2 tablespoons honey
- Canola oil, for deep frying
- 1 cup cornstarch
- 1 cup all-purpose flour
- 2 tablespoons garlic powder
- 2 teaspoons kosher salt
- 1 tablespoon ground ginger
Preheat the oven to 350 degrees F. Sprinkle the wings with salt and pepper and place onto a baking sheet. Place into the oven and roast until crispy and the fat has rendered out, 35 to 40 minutes. Remove from the oven and cool.
For the glaze: In a small saucepan, combine the dark miso paste, white miso paste, 1/4 cup lukewarm water, mirin, soy sauce, sesame oil, rice wine vinegar, garlic powder, brown sugar and 1 tablespoon sambal. Bring the mixture to a simmer and cook until reduced and the sauce has slightly thickened, 5 to 7 minutes. Remove from the heat, add the honey and stir well.
Heat a large, heavy-based pot with 3 to 4 inches of peanut oil to 350 degrees F for deep frying.
Wash the wings under cold running water, and then drain and pat dry with some paper towels. In a large mixing bowl, mix the cornstarch, flour, garlic powder, salt and ground ginger together. Then lightly dredge the wings in the mixture. Shake off any excess, and then fry the wings, in batches, until lightly golden, 5 to 6 minutes. Drain and set aside on a wire rack.
Toss the wings with the glaze and serve.