Spicy Miso-Glazed Chicken Wings with Purple Rice & Zucchini Salad

Spicy Miso-Glazed Chicken Wings

with Purple Rice & Zucchini Salad

35 MIN
3 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

In this recipe, we’re doing wing night with a Japanese flourish. Our juicy chicken wings are umami-rich, with a kick of heat—thanks to a white miso and red chile glaze. To balance these flavors, we’re also making a refreshing salad of sautéed zucchini and hearty purple rice, a specialty variety with gorgeous color and subtly fruity taste.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Roast the chicken wings:
2 Roast the chicken wings:

While the rice cooks, line a sheet pan with aluminum foil. Pat the chicken wings dry with paper towels and place on the prepared sheet pan. Drizzle with oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 22 to 24 minutes, or until lightly browned and cooked through. Remove from the oven, leaving the oven on.

Prepare the ingredients:
3 Prepare the ingredients:

While the chicken wings roast, wash and dry the fresh produce. Peel and mince the garlic. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Small dice the zucchini. Halve the cucumber lengthwise; scoop out and discard the seeds, then small dice the cucumber. To make the glaze, in a bowl, combine the miso paste, soy glaze, half the vinegar and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be; whisk until smooth.

Cook the zucchini:
4 Cook the zucchini:

While the chicken wings continue to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, white bottoms of the scallions and zucchini; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Transfer to a large bowl and set aside to cool slightly.

Finish the chicken wings:
5 Finish the chicken wings:

Evenly drizzle or brush the tops of the roasted chicken wings with a layer of the glaze (you may have extra glaze). Return to the oven and roast 8 to 10 minutes, or until browned on top. Remove from the oven. Evenly drizzle or brush with any remaining glaze.

Finish the salad & plate your dish:
6 Finish the salad & plate your dish:

While the glazed chicken wings roast, add the cooked rice, cucumber and remaining vinegar to the bowl of cooked zucchini. Stir to thoroughly combine and season with salt and pepper to taste. Divide ⅔ of the finished chicken wings and salad between 2 dishes (you will have extra chicken wings and salad). Garnish with the green tops of the scallions. Enjoy!

Tips from Home Chefs

2 Roast the chicken wings:

While the rice cooks, line a sheet pan with aluminum foil. Pat the chicken wings dry with paper towels and place on the prepared sheet pan. Drizzle with oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 22 to 24 minutes, or until lightly browned and cooked through. Remove from the oven, leaving the oven on.

Roast the chicken wings:
3 Prepare the ingredients:

While the chicken wings roast, wash and dry the fresh produce. Peel and mince the garlic. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Small dice the zucchini. Halve the cucumber lengthwise; scoop out and discard the seeds, then small dice the cucumber. To make the glaze, in a bowl, combine the miso paste, soy glaze, half the vinegar and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be; whisk until smooth.

4 Cook the zucchini:

While the chicken wings continue to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, white bottoms of the scallions and zucchini; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Transfer to a large bowl and set aside to cool slightly.

Cook the zucchini:
Finish the chicken wings:
5 Finish the chicken wings:

Evenly drizzle or brush the tops of the roasted chicken wings with a layer of the glaze (you may have extra glaze). Return to the oven and roast 8 to 10 minutes, or until browned on top. Remove from the oven. Evenly drizzle or brush with any remaining glaze.

6 Finish the salad & plate your dish:

While the glazed chicken wings roast, add the cooked rice, cucumber and remaining vinegar to the bowl of cooked zucchini. Stir to thoroughly combine and season with salt and pepper to taste. Divide ⅔ of the finished chicken wings and salad between 2 dishes (you will have extra chicken wings and salad). Garnish with the green tops of the scallions. Enjoy!

Browse Steps
1 of 6