Recipe courtesy of Ching-He Huang
Episode: Xie
1 hr 45 min
45 min
12 servings


  • 1/3 cup white miso paste
  • 2 tablespoons sake 
  • 1 1/2 tablespoons brown sugar 
  • 1 tablespoon rice vinegar 
  • 3 pinches salt 
  • 3 pinches pepper 
  • 2 large pinches cayenne pepper 
  • 2 tablespoons minced garlic
  • 2 tablespoons minced shallot 
  • 1 orange, juiced and zested 
  • 1/4 cup light soy 
  • 3 tablespoons dark soy sauce 
  • 1 tablespoon sesame oil 
  • 1 dozen chicken wings, separated into 3 pieces, wing tips reserved for another use
  • Nonstick cooking spray
  • Honey


Serving suggestions: thinly sliced scallions, black and white toasted sesame seeds and Japanese pickles

Preheat the oven to 400 degrees F.

In a bowl, place the miso paste, sake, brown sugar, vinegar, salt, pepper and cayenne. Mix to combine. Add the garlic, shallot orange juice and zest, light soy sauce, dark soy sauce and sesame oil. Mix well and set aside. Divide the mixture into two bowls. Reserve one bowl for basting and dipping.

Add the chicken wings to the other bowl and marinate for at least 1 hour and up to 4 hours.

Set a rack on a baking sheet. Spray with nonstick cooking spray. Lay the chicken on the baking rack and sprinkle with salt and pepper. Bake in the oven until cooked through, 25 minutes.

When the wings come out of the oven, allow to cool, and then wrap and store until service.

Put the other bowl of marinade into a pot and reduce a bit. Add some honey to adjust the seasoning, if needed.

At service, unwrap the wings and grill to warm through. Serve with the reduced marinade, scallions, sesame seeds and Japanese pickles, if using.


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