Soy Garlic Gochujang Miso Wangz
Ingredients:
For the Sauce:
2 tablespoons miso
2 tablespoons gochujang
1/4 cup CinSoy soy sauce
2 teaspoons tapioca starch (mixed with 2 tablespoons water to make a slurry)
1 tablespoon sesame oil
1/2 teaspoon MSG
1 tablespoon sesame seeds, toasted
1 head garlic, minced
1 inch fresh ginger, grated
For the Wings:
12 chicken wings, pat dried
Firewood (apple or cherry wood recommended)
Rice Bran oil for frying
For the Blue Cheese Dressing:
1/2 cup Smokehaus blue cheese, crumbled
1/2 cup buttermilk
1 tablespoon red wine vinegar
Salt and pepper to taste
1 tablespoon lemon juice
1/4 cup Kewpie mayo
For the Garnish:
Thinly sliced green onion
Thinly sliced red chili
Pickled radish, for serving
Instructions:
1. Prepare the Sauce:
In a saucepan over medium heat, combine the miso, gochujang, CinSoy Soy Sauce, sesame oil, MSG, minced garlic, and grated ginger. Warm until everything is fully integrated and begins to simmer.
Stir in the tapioca starch slurry and continue to cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
Remove from heat, stir in the toasted sesame seeds, and set aside.
2. Smoke the Wings:
Preheat your smoker to 225°F (107°C) using your choice of firewood.
Place the chicken wings in the smoker and let them smoke for about 1.5 hours, or until they reach an internal temperature of 165°F (74°C).
Remove the wings from the smoker and let them cool slightly.
3. Prepare the Blue Cheese Dressing:
In a bowl, combine the crumbled SmokeHaus blue cheese, buttermilk, red wine vinegar, salt, pepper, lemon juice, and Kewpie mayo. Mix until smooth and creamy. Adjust the seasoning as needed. Set aside in the refrigerator.
4. Deep Fry the Wings:
Heat rice bran oil in a deep fryer or a large pot to 350°F (175°C).
Fry the smoked wings in batches until they are golden brown and crispy, about 4-5 minutes.
Drain the wings on paper towels to remove excess oil.
5. Coat the Wings with Sauce:
Place the fried wings in a large bowl. Pour the prepared sauce over the wings and toss until they are well coated.
6. Serve:
Arrange the sauced wings on a platter. Drizzle with or serve alongside the blue cheese dressing. Garnish with sliced green onions, red chilis, and pickled radish.
These were great for the super bowl. They helped me continue to be bored by the NFL. Don’t let your dog eat the chicken bones. Enjoy.
