I am not sure how this idea came about other than I had miso and ginger rolling around in my head and I guess they got lonely and invited wings along. - aargersi
Ingredients
3 pound chicken wings
6 cup water
12 ginger "coins" sliced about 1/2 inch thick
1 stalk celery
1 carrot
3-4 tablespoon dark miso (start with 3 and test for how salty it is, you want it like soup)
2 teaspoon white pepper
2 tablespoon tamari
1/2 cup honey
juice from 1/2 lemon
2 tablespoon finely minced ginger
4 scallions - finely chopped
Directions
Trim and cut the wings. Put the tips in a stock pot with the water, miso, ginger coins, white pepper carrot and celery (both of which you have washed and cut into hunks). Simmer this for an hour and taste for salt, if it needs more add a bit more miso.
Poach the wings for about 10 minutes until they are just done. Turn the heat off and let them rest in there for another 10 or 15 minutes, then remove them from the stock. Strain the stock and save it for some noodle soup or something - it's good!
Heat the oven to 450. Toss the wings with the remaining ingredients. Spray a cookie sheet with no-stick and then spread the wings out on it. Into the oven they go. Bake until they are crispy and kinda gooey - stirring a couple times as they cook.
