Chicken wings (手羽先 / Tebasaki) 8
Salt (塩/ Shio) 1/3 tsp
Coarsely ground black pepper
(粗挽きブラックペッパー / Arabiki burakku peppāh) To taste
Saikyō Miso (西京味噌 / Saikyō miso) 150 g
Hon mirin (本みりん / Hon mirin) 3 tbsp

How to Make

1. Salt the chicken wings and sprinkle them with black pepper. Rub the pepper into the chicken wings.
2. Add the Saikyō miso and mirin to a plastic bag. Massage the bag to mix the contents well. Add the chicken wings and massage the bag to coat the wings with the miso/mirin mixture. Seal the bag and put it into a refrigerator for 1 day to let the chicken wings absorb flavor.
3. Line the tray of a toaster oven with aluminum foil. Remove the miso/mirin from the exterior of the chicken wings. Sprinkle the wings with coarsely ground black pepper and place them skin side up in the toaster oven. Roast for 15-20 minutes. If you have an oven, roast the wings for 15-20 minutes at 200℃.

 

Recipe Developed by Chef Machiko Tateno

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