Sticky umami wings

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Sticky umami wings Easy Food
Serves 2
12 chicken wings, split with tips removed
2 tbsp olive oil
Black pepper
4 tbsp white miso paste
1 tbsp lime juice
2cm piece of fresh ginger, grated
1 tsp rice wine vinegar
1 tbsp brown sugar

To serve:
Fresh coriander, chopped
Sesame seeds
Lime wedges, for squeezing
  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Line a baking tray with tin foil and grease lightly with oil.
  2. Place the wings on the tray, drizzle with the olive oil and season with black pepper. Bake for 40 minutes or until completely cooked through.
  3. In a small saucepan over a medium-high heat, combine the miso paste, lime juice, ginger, vinegar, sugar and three tablespoons of water. Simmer for 4-5 minutes until thickened.
  4. When the wings are cooked through, transfer to a large bowl. Pour the miso mixture over the wings and toss to coat.
  5. Transfer wings back to their baking tray and return to the oven for another 10 minutes.
  6. Sprinkle the wings with sesame seeds and chopped coriander, then serve immediately with extra lime wedges for squeezing over.

Per Serving: 258kcals, 17.9g fat (3.1g saturated), 8.4g carbs, 4.4g sugars, 15.1g protein, 0g fibre, 0.841g sodium.