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1
Whisk the miso and buttermilk (or milk with a splash of vinegar) together in a large bowl until smooth.
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2
Add the chicken wings and toss to coat, then let them sit while you heat the oil.
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3
While the chicken is marinating, fill a deep skillet or pot with about 3 inches of oil.
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4
Turn heat to medium-high and let oil heat up for 15 minutes.
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5
If youd like to use a thermometer, the oil should be between 350 F-375 F. If you dont have a thermometer, the oil is ready when a bit of flour dropped into the oil sizzles.
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6
While the oil is heating (and the chicken is marinating), combine the honey and Sriracha in a small bowl to form a sauce.
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7
Then taste and add more Sriracha to your preference.
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8
Pour the flour into a small dish.
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9
When the oil is hot, remove the chicken from the miso mixture, letting any excess drip off.
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10
Dip the chicken in the flour to coat both sides then place chicken into the oil in a single layer (dont crowd the pot).
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11
The oil should bubble around the chicken but the chicken shouldnt turn brown immediatelyadjust the heat if you need to.
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12
Working in batches so as not to crowd the pan, fry the chicken wings for about 4 minutes on each side until golden brown and cooked through.
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13
Remove the chicken from the hot oil using tongs and let it drain on paper towels.
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14
Finish frying the rest then drizzle with the Sriracha honey.
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15
Garnish with cilantro.
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16
Enjoy!
