Pineapple Miso BBQ Wings, Blue Cheese Wedge Salad

One of my favorite BBQ sauces with one of my favorite salads.

Wings

8-10 chicken wing portions

1 tsp garlic powder

1 tsp onion powder

1 Tbsp ground ginger

1 tsp crushed red pepper flakes, or to taste

2-3 Tbsp olive oil

1 cup pineapple miso BBQ sauce

Wedge Salad

1/2 head iceberg lettuce

1/3 cup blue cheese, crumbled

1/2 cup sour cream

1/4 cup favorite vinaigrette

4 slices bacon, cut up

1/4 cup sliced red onion

Green onions, sliced, to garnish

Preheat oven to 375F.

Toss the wings with the garlic and onion powders, the ginger, pepper flakes and the oil. Season with salt and pepper to taste. Allow to marinate for an hour in the fridge.

Cook the bacon and drain on a paper towel. Whisk together the sour cream, blue cheese and vinaigrette.

Lay out the chicken wings on a parchment sheet on a sheet-pan. Bake for about 15-20 minutes, until the chicken is fully cooked through. You could alternatively grill the wings on a BBQ.

Assemble the wedge salad, placing a quarter wedge on each of two plates. Top with some dressing and evenly distribute the bacon on top.

Warm the miso BBQ sauce in a microwave and toss with the hot cooked wings in a large bowl. Plate wings next to salad and garnish with green onions.

Serves 2.

Comments

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