Recipe by Sarah Karnasiewicz
1 hour 10 minutes
3 lb. chicken wings (flats separated from drumettes), patted dry
1 tbsp. olive oil
1 tbsp. butter
1 shallot, finely chopped
1/2 tsp. smoked paprika
1/3 cup apple cider vinegar
1/3 cup pure maple syrup, preferably dark
2 heaping tbsp. red miso
2 1/2 tsp. crushed black peppercorns
Chopped salted peanuts and chopped fresh mint leaves, for garnish
1. Arrange a rack in the top third of the oven; preheat to 375°. In a medium bowl, toss the wings and oil; season with salt and pepper. Set a wire rack inside a large rimmed baking sheet. Arrange the wings in a single layer on the rack. Roast until the skin is crisp and lightly golden, about 45 minutes.
2. Meanwhile, in a small saucepan, melt the butter over medium heat. Add the shallot. Cook, stirring often, until soft and golden, about 2 minutes. Add the paprika and a generous pinch of salt. Cook, stirring often, until fragrant, about 1 minute. Stir in the vinegar, maple syrup, miso, and peppercorns. Simmer, stirring often, until the sauce reduces slightly, about 3 minutes.
3. In a large bowl, toss the wings with half of the sauce. Return the wings to the rack in a single layer. Roast until the glaze is dark brown and sticky, 10 to 14 minutes.
4. Heat the remaining sauce over medium. Simmer until thick and reduced to 1/4 cup, 3 to 4 minutes. Brush the wings with the sauce; transfer to a plate. Garnish with the peanuts and mint.