Recipe by Spencer Lengsfield
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Cooking method:
Ninja Foodi MAX Multi-Cooker OP450
- Prep Time: 30 mins
- Total time: 1 hour
- Skill Easy
- Serves 4 people
Miso, Honey, & Brown Butter Wings and Crispy Pork Gyoza
Air frying is a fun, healthier way to enjoy these wings and gyoza! It makes the dumplings crunchy and the chicken wings super golden and crispy, the perfect base for the sweet, spicy, and nutty miso brown butter sauce.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Sesame, Soy
Ingredients
For the wings
- 1kg chicken wings, separated into drumettes and flats
- 2 heated tbsp miso paste
- 4 tbsp honey
- 120g unsalted butter
- 1 tbsp soy sauce
- 2 tbsp Japanese chilli oil
- Sesame seeds
- Salt and pepper
- Spray cooking oil
For the mayo
- 4 tbsp kewpie mayo
- 1/2 lemon, juiced
- 1 tbsp sesame oil
- 1/2 tbsp soy sauce
- Sesame seeds
For the gyoza
- 1 pack dumpling wrappers
- 500g pork mince
- 100g chestnut mushrooms
- 1 shallot, finely chopped
- 1/4 Chinese cabbage, finely chopped
- 4 garlic cloves, grated
- Thumb-sized piece ginger, grated
- 4 tbsp soy sauce
- Handful of chives, finely chopped
- 2 tbsp chilli oil
- 1 tbsp sesame oil
- To taste salt and pepper
For the dipping sauce
- 2 tbsp ponzu
- 1 tbsp dark soy sauce
- 1 spring onion, finely chopped
- To taste Japanese chilli oil
For the cucumber
- 3 baby cucumbers, diagonally sliced
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- Splash of soy sauce
- To taste shichimi togarashi
- Sesame seeds
Cooking mode
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Method
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Step 1
Start by preparing your wing sauce. In a pan, melt your butter on a medium heat. Continue to cook the butter until it turns a golden-brown colour, with lots of little brown flecks
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Step 2
Add your miso paste, soy, honey, and chilli oil. Whisk until combined, then remove from the pan and allow to cool completely. Once cooled and thickened, give it a whisk so everything is evenly dispersed
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Step 3
Next, prepare your dumpling filling. Combine the pork mince, vegetables, and seasonings. Mix well. Fry a small piece of the mixture in a non-stick pan with a splash of oil, taste, and adjust seasoning as necessary
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Step 4
Add a small amount of your filling to each dumpling wrapper. Dip your finger in some cold water, then trace around the edge of the dumpling wrapper
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Step 5
Pleat the dumplings by pinching the end, then keeping one edge flat and folding a small pleat with the other side and pinching
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Step 6
Repeat this process six or seven times, and then repeat until you’ve run out of wrappers. This recipe makes enough filling to have some leftover, so I’d recommend freezing it or just halving the measurements
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Step 7
To make your sauces, whisk together your mayo, sesame oil, soy, and lemon juice. Set aside, then in a separate bowl combine your ponzu, soy sauce, chilli oil, and minced spring onion
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Step 8
Diagonally slice your cucumber, and add to a bowl. Pour over sesame oil, rice vinegar, soy sauce, shichimi togarashi, and sesame seeds. Toss to combine, and set aside
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Step 9
Pat dry your wings, season with salt and pepper, and lightly spray with cooking oil. Set your Ninja Foodi Max 7-in-1 Multi-Cooker OP450UK or Ninja Foodi 7-in-1 Multi-Cooker 6L OP300UK to air crisp, 190 C for 12 minutes. Flip, spray the other side with oil, then cook for another 12 minutes
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Step 10
When the wings are golden brown and crispy, toss in the miso brown butter sauce. Garnish with sesame seeds, and serve with lemon wedges, sesame mayo, and the cucumber salad
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Step 11
Wipe clean the air crisp basket, then add in a batch of your dumplings. Again, spray with oil, then air fry at 190 C for 12 minutes, flipping after 6 minutes. Garnish with spring onions and serve with your dipping sauce. Enjoy!
