Ginger Miso Wings

• 3 pounds chicken wings
• 6 cups water
• 12 ginger "coins" sliced about 1/2 inch thick
• 1 stalk celery
• 1 carrot
• 3-4 tablespoons dark miso (start with 3 and test for how salty it is, you want it like soup)
• 2 teaspoons white pepper
• 2 tablespoons tamari
• 1/2 cup honey
• juice from 1/2 lemon
• 2 tablespoons finely minced ginger
• 4 scallions - finely chopped

1. Trim and cut the wings. Put the tips in a stock pot with the water, miso, ginger coins, white pepper carrot and celery (both of which you have washed and cut into hunks). Simmer this for an hour and taste for salt, if it needs more add a bit more miso.
2. Poach the wings for about 10 minutes until they are just done. Turn the heat off and let them rest in there for another 10 or 15 minutes, then remove them from the stock. Strain the stock and save it for some noodle soup or something - it's good!
3. Heat the oven to 450. Toss the wings with the remaining ingredients. Spray a cookie sheet with no-stick and then spread the wings out on it. Into the oven they go. Bake until they are crispy and kinda gooey - stirring a couple times as they cook.
4. That's it! Eat up!

chicken, water, ginger, celery, carrot, dark miso, white pepper, tamari, honey, lemon, ginger, scallions

Taken from food52.com/recipes/6802-ginger-miso-wings (may not work)