Smoked Miso Wings Recipe

Steps

1. 1Prep. Combine the miso paste, rice wine vinegar, mirin, honey, ginger, sesame oil, and water in a mixing bowl and blend well to combine.
2. 2Place the wings in a large re-sealable freezer bag and add the marinade. Seal the bag while removing as much air as possible. Use fingers to work the wings inside the bag to ensure that they are evenly covered with the marinade.
3. 3Refrigerate the wings for a minimum of two hours, overnight is better.
4. 4Fire up. Prepare a smoker or a grill for 2-zone indirect cooking. Adjust the smoker or grill to bring the temperature to about 225°F (107.2°C) in the indirect zone and place 2 to 3 chunks of your favorite smoking wood on the fire.
5. 5Once the smoker or grill is ready, remove the wings from the marinade and pat dry with paper towels.
6. 6Cook. Place the wings on the indirect heat side of the main cooking grate. Allow the wings to smoke for approximately 1.5 hours until they are tender and have reached a minimum internal temperature of 160°F (71.1°C) on an instant-read thermometer such as the Fireboard Spark.
7. 7While the wings are cooking, pour the sesame seeds into a dry frying pan and turn the heat to medium. Let them sit there and toast until the get fragrant and golden brown, about 30 to 60 seconds. Remove them quickly so they don't burn.
8. 8Serve. Remove the wings from the smoker and garnish with the toasted sesame seeds and cilantro before serving.