Crispy Miso-Caramel Oven-Fried Chicken Wings

Ingredients

For 6 servings

• •2 pounds (900 g) chicken wings, cut into drumettes and flats, divided
• •2 c. à café (10 g) baking powder, divided
• •2 c. à café (10 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight, divided
• •2 /3 cup brown sugar (5 ounces; 141 g)
• •1 /4 cup (60 ml) white miso paste
• •2 c. à soupe (30 ml) fish sauce
• •2 c. à soupe (30 ml) rice vinegar
• •1 medium clove garlic, finely minced
• •1 to 2 tablespoons toasted sesame seeds for sprinkling

Method

1. 1.For the Wings: Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Carefully dry chicken wings with paper towels. In a large bowl, combine 1 pound wings with 1 teaspoon baking powder and 1 teaspoon salt, and toss until thoroughly and evenly coated. Place on rack, leaving a slight space between each wing. Repeat with remaining wings, baking powder, and salt.
2. 2.Refrigerate baking sheet with wings, uncovered, at least 8 hours and up to 24 hours.
3. 3.When ready to cook, adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Cook chicken wings for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 30 minutes longer, flipping a few more times towards the end.
4. 4.For the Miso-Caramel Glaze: Meanwhile, in a medium saucepan, combine brown sugar, miso, fish sauce, rice vinegar, and garlic, and bring to a simmer over medium heat. Stir until sugar dissolves and simmer until mixture thickens to a glaze-like consistency that coats the back of a spoon, 5 to 10 minutes. Remove from heat and set aside.
5. 5.Transfer wings to a large bowl and toss with prepared sauce until coated evenly. Sprinkle with sesame seeds and toss to coat. Serve wings immediately.