Sticky Miso Chicken Wings and Sweet Potato Chips
I finally figured out how to make the sweet potato chips right. It is done without taking the short cut. Duh. You literally have to lay out the thin slices on the baking tray (on top of parchment paper) without any overlapping. To make a lot of them you need several trays. I sliced a bunch of sweet potatoes super thin and tossed with olive oil and kosher salt. Then I roasted them at 250 for a few hours until they got crispy. Served with a little hot sauce and they were a hit. Good for the next day too.
I did the same thing with the chicken. Layed the chicken pieces out on baking trays with zero overlapping. I baked the chicken at 400 degrees until they got really crispy (about 45 minutes). Then I brushed the sauce on and put the chicken back in the oven and let it sink in and crisp up (10 minutes). Did it again just for good measure. Served the chicken up on a tray with chopped cilantro and limes over the top. Winner.
1 cup white miso paste
1/2 cup fresh lime juice
1 tbsp. freshly grated ginger
1 tbsp. fish sauce
3/4 cup brown sugar
Warm this up in a saucepan and whisk until smooth. It gets thick. Then you can let it go to room temperature and brush over the chicken.
I used this for about 8 whole chicken legs and 12 small wings.