Garlic Miso Chicken Wings

In a resealable plastic bag, combine 4 cloves garlic (minced), 2 Tbsp miso, 2 Tbsp soy sauce, and 2 Tbsp mirin. Mix it together well to dissolve the miso.

Pat dry 1 lb chicken wings (flats/drumettes) with paper towels and prick the skin with a fork. Transfer the wings to the resealable plastic bag.

Rub the wings really well from outside the bag, coating them with the marinade. Release the air from the bag and seal. Keep the wings in the refrigerator for at least 6 hours (preferably overnight) or up to a day; if you are using drumsticks, you can marinate for 1–2 days.

o cook the wings, you can either bake or broil them (see the next section). To bake, preheat the oven to 425ºF (220ºC) with the rack in the middle position. Meanwhile, remove the chicken wings from the refrigerator and leave at room temperature for 15 minutes. Line the baking sheet with aluminum foil (for easier clean up) and place an oven-safe wire rack on top.

After 15 minutes, remove as much of the marinade as possible from the chicken since miso burns easily. Place the chicken on the wire rack skin side down. Bake at 425ºF (220ºC) for 45 minutes total. (If you‘re using other chicken parts, see the instructions below for baking times.)

After 30 minutes, flip the wings. Put them back in the oven for another 15 minutes.

Monitor the cooking time; the chicken is cooked through when the internal temperature is 165ºF (74ºC). Serve immediately with optional Japanese Kewpie mayonnaise and shichimi togarashi (Japanese seven spice) on the side for dipping.