CHARCOAL GRILLED CHICKEN WINGS WITH MISO

CHARCOAL GRILLED CHICKEN WINGS WITH MISO

Looking for a unique grilled chicken wing recipe? These Charcoal Grilled Chicken Wings feature crispy, juicy wings marinated in a creamy miso brown butter yogurt sauce before being finished over a charcoal grill for irresistible smoky flavor. Tossed in more of the rich sauce and topped with smoked paprika, sweet curry powder, and fresh herbs, this recipe delivers the perfect balance of umami, tang, and char for BBQs, parties, and outdoor grilling.

Tag IconAppetizers, Main Course, American, Air Fryer, Wings, Family Friendly, Tailgate

Ingredients

Chicken

1 pack Family Pack of Sanderson Farms Chicken Wings

2 cups Miso Brown Butter Yogurt (Recipe Below)

Salt and Pepper to taste

Smoked Paprika

Sweet Curry Powder

Fresh Cut Herbs (Suggested: Basil, Thai Basil, Rosemary, Dill, Thyme, Cilantro, or whatever else you have growing!)

MISO BROWN BUTTER YOGURT

16 oz Unsalted Butter

2 cups Plain Full Fat Greek Yogurt

1 cup White Miso

Salt and Pepper, to taste

Method

  1. Pre heat an oven or airfryer. Airfryer to 360F or oven to 425F. Toss wings with salt and pepper to tasted and lay out on a sheet pan lined with either greased aluminum foil or parchment. Cook for 20 -25 minutes or until the internal temperature is greater than 175F as measured by a calibrated thermometer.
  2. Allow wings to cool to room temperature and then toss in half of the Miso Brown Butter Yogurt and allow to marinate refrigerated for a minimum 2 hours and up to 24 hours. Reserve at least 1 cup of Miso Brown Butter Yogurt to toss the finished wings in once they are off the grill.
  3. Light a charcoal (preferable) or gass grill. Once the grill is ready grill the marinated wings until heated through. Wings will be browned and with lightly charred spots when ready.
  4. Place wings in a non reactive bowl and toss with the remaining Miso Brown Butter Yogurt then plate on a large platter. Dust heavily with smoked paprika, sweet curry powder and fresh cut herbs from the garden. Enjoy with plenty of napkins and cold beer!

MISO BROWN BUTTER YOGURT DIRECTIONS

  1. In a medium saucepan, simmer butter over medium high heat until it begins to foam. The butter solids will begin to fall to the bottom of the sauce pan and brown. You will smell a nutty, browned butter when the butter has properly browned. Remove from heat and strain through a cheesecloth or chinois. You can reserve the browned butter solids in the refrigerator for other kitchen projects if you so desire.
  2. Cool browned butter. Once cooled add it to a no reactive mixing bowl and add the miso and full fat yogurt. Whisk to fully combine or place all in a blender and blend on high until a homogenous sauce forms. Season with salt and pepper then reserve refrigerated until ready to use.