Yuzu Miso Wings
3 Tbsp Nakamura yuzu miso paste (1.5 oz)
2 Tbsp yuzu marmalade (1 oz)
½ tsp sriracha sauce, more to taste
1 ½ tsp lime juice
2-3 sliced scallions
1 ½ lb fresh chicken wings (about 13-14 pieces)
Pre-heat oven to 450F or heat fryer to 375F. If cooking wings in the oven, toss the wings with a little canola oil, salt and pepper, place on a parchment lined sheet pan and roast for about 30 minutes, until golden, crispy and cooked through. If frying, fry the wings for 7-8 minutes until golden and crispy.
While the wings are cooking, stir together the miso, marmalade, sriracha, lime juice and the sliced white/light portion of the scallions. Toss with cooked wings and garnish with the sliced green scallion tops. Serve immediately.