In preparation for the Super Bowl we test a lot of recipes during the season. My kids have a strong opinion about what we will be cooking on Super Bowl Sunday. Although our favorite team didn’t make it to the big game we’re still excited to watch and eat! The winner this year, hands down, at House of Bedlam was our Miso Ginger chicken wings.
This recipe comes from my mother. It's loaded with egg yolk and cake flour, rendering a plump soft cookie, perfect with a cup of tea.
- ¼ lb unsalted butter, room temperature
- 6 egg yolks
- 1 cup confectioners sugar
- ½ cup orange juice
- 1½ teaspoons pure vanilla
- 3 cups cake flour, plus more as needed
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 egg yolk + 1 tablespoon water
- Sesame seeds
- Preheat the oven to 350 degrees.
- Cream the butter and yolks for about 5 minutes until pale and fluffy, scraping down the sides. Add the sugar and beat for another 3-5 minutes, scraping down the sides occasionally.
- Add the orange juice and vanilla. Beat until the juice is fully blended. Scraping down the sides.
- Sift the cake flour with the baking powder and soda. Add the flour slowly incorporating fully after each addition, scraping down the sides. The dough should be soft but not sticky. Add the last cup of flour as needed. You should be able to roll the dough easily.
- With a small cookie scoop or spoon roll about 1½ tablespoons of dough into a 6” log. Twist and place on a parchment or Silpat lined baking sheet.
- Mix 1 tablespoon of water with the reserved yolk. Brush each cookie and sprinkle generously with sesame seeds.
- Bake for 12-15 minutes, rotating the sheet halfway through. The cookies should be golden brown on the bottom and top. Once removed from the oven let them rest for 2 minutes before placing on a rack to cool completely. Store in an airtight container.
Prep time includes rolling the cookies out. Cake flour can be found at Whole Foods. The protein content is lowest of all flours yielding a delicate soft cake-like cookie.
3 Tbsp yellow miso
2 cloves garlic, minced
1 Tbsp fresh ginger, about 1” grated
2 Tbsp sugar
¼ cup vegetable oil
2 Tbsp sesame oil
¼ cup rice wine vinegar
2 Tbsp soy sauce
3-4 lbs chicken wings, split at joints, tips removed
In a large mixing bowl whisk together the first eight ingredients. Toss chicken wings into miso marinade and toss well to coat. Refrigerate overnight or for up to two hours.
Preheat oven to 400 degrees. Line a baking sheet with foil and place a baking rack on top. Place the wings on the baking rack. Roast in oven until caramelized and chicken is cooked through, about 45 minutes depending on the size of the chicken wings.
Serve immediately or during halftime show.