Miso Sheet Pan Chicken Wings + Winter Salad
- Dairy Free
- Gluten Free
- Low Carb/Paleo
Why we love it:
- 3 Tablespoons Unsalted Butter
- 1 teaspoon Honey
- 2 Tablespoons White Miso (or yellow)
- 1 Tablespoon Soy Sauce
- 1⁄2 teaspoon Ground Cumin
- 2 pounds Chicken Wings (drumettes or party wings)
- 1 teaspoon Kosher Salt
- 4 cups Romaine Lettuce
- 1 Red Bell Pepper
- 2 ribs Celery
- 1⁄2 Cucumber
- 3 Tablespoons Almonds
- 3 Mandarin Orangess
- 4 Tablespoons Salad Dressing
1. PREHEAT THE OVEN TO 450 DEGREES
In a medium microwave safe bowl, melt the butter in the microwave. Stir in the honey and miso, whisk until smooth. Add the soy sauce and ground cumin. Set aside.
Line a rimmed baking sheet with parchment paper or foil and spread out the wings in a single layer. Sprinkle the salt over top. Bake the wings for about 10 minutes then remove the pan from the oven. Use tongs or a fork to flip the wings, the bottoms should be nicely golden. Return to the oven and cook for another 5 minutes. Slide the pan out and now pour the sauce over top.
Cook for bursts of 3 - 5 minutes, turning the wings to coat well in the sauce as if cooks and sauce becomes thicker and stickier. They’re done when fully glazed in sauce, deeply browned, and the meat will start to pull off the narrow end of the bone just a bit.
Meanwhile, wash and dry lettuce. Dice or slice the pepper, celery and cucumber; add. Add the almonds. Peel and add in the orange segments.
Serve wings and a pile of salad with your favorite salad dressing on the side.