I have a terrible habit of keeping things in the fridge just slightly beyond their expiration date. I mean, it's not like things get gross, but I judge expiration by look and smell rather than by a stamped-on date.
Unfortunately (but also fortunately), I had my twice-a-year cleaning lady come a week or so ago, and unbeknownst to me, she disagreed with whether my red miso paste had lived its full life. I discovered this when I popped open my fridge to grab it for Sam Sifton's Miso Chicken recipe from The New York Times.
After a brief curse, and assuring Matty that he didn't have to go get miso paste in the middle of a tense Dodger game, I decided to replace the funky miso with funky fish sauce. And really, this dish should be called Fish Sauce Wings, but that doesn't sound quite as sexy.
I do use truffle honey - mostly by default as I opened up the cabinet and noticed it must have been unpacked from a gift basket of some sort and hidden up there next to my regular go-to sage honey. The marinade/glaze is pungent, let me tell you. Strong and delicious. I would leave the chicken in the marinade a bit longer the next time as I didn't feel a lot of that flavor made it out of the roasting process.
A perfect clean but earthy accompaniment to these semi-sweet wings was the Sesame-Mushroom Quinoa, supplemented with some rainbow chard that I'm still harvesting from the garden. Good and hearty, but really let the wings shine.
Truffle Honey Wings
adapted from The New York Times
2 T. ghee
4 T. fish sauce
1 T. truffle honey
1 T. rice vinegar
black pepper, to taste
3-4 lbs. chicken wings
1. Heat the oven to 425 degrees.
2. Combine the ghee, fish sauce honey, and rice vinegar in a large bowl and whisk until combined. Add the chicken to the bowl and toss well to coat.
3. Once the oven has come to temperature, place the chicken in a single layer in a roasting pan, and pepper liberally. Roast for 40 minutes, turning the wings over and peppering the other side after 25 minutes, until the skin is golden-brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.
slightly adapted from Dishing The Dirt
1 c. dry quinoa
1 lb. mixed mushrooms, diced
1 bunch of scallions (about 2 cups), white and light green parts, minced
4 oz. rainbow chard, sliced
1 T. sesame oil
1 T. canola oil
soy sauce, to taste
1. In a medium saucepan, combine 1 c. quinoa with 2 c. water. Bring to a boil, reduce heat, cover and simmer until quinoa is fully cooked and can easily be fluffed with a fork. About 12-15 minutes.
2. Meanwhile, heat the sesame oil and canola oil over medium heat in a large skillet. Add the mushrooms, and cook, tossing often, until browned, about 10 minutes. Add the scallions and chard to the mushrooms and cook until the scallions are tender, about 3-5 minutes.
3. When the quinoa is done, toss it with the vegetable mixture and season to taste with soy sauce.