A while back when we visited Ramoramen Soho, we spotted Maple Scotch Bonnet Chicken Wings on the menu. We didn’t end up trying it at the restaurant but I’ve been very much intrigued by the idea – so much so that I decided to try my hand at making it at home. That is how this Air Fryer Miso Maple Scotch Bonnet Chicken Wings recipe came about.
Scotch Bonnets may sound like this intimidating & fiery hot chilli pepper that would blow your head off. You’re not entirely wrong, but they also have a sweet undertone that makes them a great ingredient to play around with. When paired with maple syrup, it gives this lusciously addictive sweetness that would make you keep reaching for more of these chicken wings. To give them a little flavour boost, I’ve also added a little scoop of miso to give that extra umami. It’s like a sweet chilli glaze over the chicken wings but with more flavour depth and simply better. Safe to say that these wings went down an absolute treat at home and this recipe is, no doubt, now my favourite wings flavour to make!
How to make Miso Maple Scotch Bonnet Chicken Wings with an Air Fryer
Ingredients You Need
- Chicken Wings
- Garlic Granules
- Onion Granules
- Black Pepper
- Oil – vegetable/sunflower oil
- Scotch Bonnet Chilli Peppers*
- Miso Paste – I use red miso for a deeper flavour*
- Maple Syrup
- Chives – for garnish
*See recipe notes below
- Scotch Bonnet chilli peppers have a heat rating of 100,000–350,000, which is on the upper end of the Scoville Scale (the official measurement of how hot a chilli is). This means we are prone to chilli burn if we are not careful when handling raw scotch bonnets. Kitchen gloves are, therefore, highly recommended when chopping the chillies. Also, remember not to rub your eyes as that could get rather painful!
- If you don’t want it to get too spicy, simply remove the seeds as that is the spiciest part of the chilli pepper. This will significantly mellow down the heat level and won’t scare away anyone who can’t take spice.
- Miso pastes mainly come in white/yellow, red, and brown. The darker the colour, the deeper & stronger flavour you get. I find Red Miso compliments this recipe best as it adds a distinct oomph & umami without being too overwhelming. If you can’t specifically get your hands on red miso, any other miso would work. Though perhaps you’d like to slightly increase the amount if using a lighter white/yellow miso, or decrease the amount if using dark brown miso.
- When cooking the chicken wings, it is important to pre-heat your air fryer beforehand. This is to ensure that the chicken gets cooked straightaway and yields a lovely golden brown finish. It also helps to ensure your food gets cooked evenly in the air fryer as well.
- Do not overcrowd your air fryer and cook in batches if need to. This is to ensure your chicken gets cooked evenly – you don’t want to end up having some parts of your chicken still raw and some parts overcooked!
Air Fryer Miso Maple Scotch Bonnet Chicken Wings
- 1 Air Fryer
- 500 g Chicken Wings
- 1 tsp Garlic Powder/Granule
- 1 tsp Onion Powder/Granule
- 1 tsp Paprika
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tbsp Oil
For the glaze
- 1 heaped tbsp Butter
- 1 Scotch Bonnet finely chopped*
- 1 tbsp Red Miso*
- 3 tbsp Maple Syrup
- Chives (for garnish) finely chopped
- Coat the chicken wings with garlic powder, onion powder, paprika, salt, black pepper, and oil.500 g Chicken Wings, 1 tsp Garlic Powder/Granule, 1 tsp Onion Powder/Granule, 1 tsp Paprika, 1 tsp Salt, 1 tsp Black Pepper, 1 tbsp Oil
- Preheat the air fryer to 180°C.
- Place the chicken wings into the air fryer basket. Do not overcrowd and cook in batches if need to.
- Cook the chicken wings for 5 minutes, then flip the wings and cook for another 5 minutes until the meat is cooked through.
Making the glaze
- In the meantime, make the glaze by melting the butter on a pan over medium heat.1 heaped tbsp Butter
- Add the scotch bonnet and saute for 1 minute.1 Scotch Bonnet
- Stir in red miso, then add the maple syrup. Mix to combine.1 tbsp Red Miso*, 3 tbsp Maple Syrup
- Once the wings are ready, toss them in the glaze until fully coated.
- Garnish with chopped chives and serve immediately.Chives (for garnish)
- Kitchen gloves are highly recommended when chopping the scotch bonnet to prevent chilli burn.
- Removing the chilli seeds will mellow down the heat level if you don’t want it to get too spicy.
- The darker the miso paste, the deeper & stronger flavour you get. We feel Red Miso is the sweet spot for this recipe but feel free to use other ones and adjust the amount accordingly to get the right flavouring.
- Preheating your air fryer ensures the chicken gets cooked right away and yields a golden brown finish, as well as ensuring it gets cooked evenly.
- Do not overcrowd your air fryer and cook in batches if need to. This is, again, to ensure your chicken gets cooked evenly.
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