Spicy Miso-Glazed Chicken Wings

with Purple Rice & Zucchini Salad

35 MIN

3 Servings

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.

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Nutrition

PER SERVING
Calories

750 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

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1 Cook the rice:

Preheat the oven to 475°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the rice and simmer 22 to 24 minutes, or until tender. Drain thoroughly and rinse under cold water to cool slightly.

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.

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.

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!