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Miso Hot Wings

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  • 2 lbs. chicken wings 

  • 2 tbsp. chopped garlic 

  • 1 tbsp. grated ginger 

  • 1 tsp. olive oil 

  • 4 tbsp. Sriracha Miso Sauce 

  • 1/4 cup (60 ml) rice vinegar 

  • 1 tbsp. maple syrup 

  • 1 green onion, thinly sliced

  • To taste Salt and pepper 

  1. Combine the garlic, ginger, olive oil, Sriracha Miso sauce, rice vinegar and maple syrup in a bowl.  Mix well.

  2. Add the chicken and marinate for at least 15 minutes in a refrigerator.

  3. Bake in the oven at 375 degrees until done, about 20 minutes. For crispier wings, broil for the last 10 minutes.  Garnish with green onion before serving.

Spicy Edamame

  • 1/2 lb (227g) frozen edamame in pods 

  • 1 tbsp olive oil 

  • 2 cloves garlic minced 

  • 2 tbsp Sriracha Miso sauce

  1. Prepare edamame according to package instructions. Transfer cooked edamame to a bowl.

  2. Heat oil in a small frying pan over medium heat. When the pan is hot, add garlic and cook until fragrant. Add Sriracha Miso sauce and mix together for 1 minute.

  3. Remove from heat, pour the sauce over the edamame, and toss to coat. Serve immediately.

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