Miso, Wasabi & Honey Chicken Wings

A Japenese take on these barbequed chicken wings, using the Meater to check the meat cooking temperature.

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Ingredients

2 lbs chicken wings
2 tbsp sesame oil
Salt and black pepper to taste
2 tbsp miso paste
2 tbsp honey
1 tbsp soy sauce
1 tbsp rice vinegar
1-2 tsp freshly grated wasabi (adjust to taste)
2 cloves garlic
1 tsp grated minced ginger

Method

1. Preheat your the BBQ to 200°C/392°F – set the charcoal up for indirect cooking.

2. In a large bowl, toss the chicken wings in with some sesame oil, salt and black pepper until they are well coated.

3. Combine all of the remaining ingredients in a small bowl to create a marinade. Set aside ¼ of this until step 7.

4. Arrange the chicken wings onto skewers and place into the middle of the BBQ with a foil tray directly underneath.

5. Cook the chicken wings, regularly checking the internal temp and turning every few minutes. Brush the wings with sauce before every turn.

6. Once the chicken reaches 85°C/185°F, transfer them to a large bowl – they're cooked at 75°C/167°F but much better eating at 85°C/185°F.

7. Pour sauce that was put aside over the cooked wings and toss in a bowl until they are evenly coated.

8. Serve them hot and get stuck in with friends or annihilate them alone like a true hero.

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