What we send:
2 lb chicken wings and drumettes
0.75 oz fresh ginger
2 cloves garlic
3 oz gluten0free tamari
2 oz mirin
1.25 oz spreadable goat cheese (Vermont Creamery)
2 oz sour cream
20 oz iceberg lettuce
freshly ground black pepper
rimmed baking sheet
grater or microplane
Preheat oven to 425°F. Toss wings and drumettes with 1 tablespoon oil on a rimmed baking sheet. Season with 1 teaspoon salt. Bake until cooked through, about 20 minutes.
Meanwhile, peel and finely grate or chop ginger and garlic. Combine ginger, garlic, tamari, mirin, and 1½ tablespoons sugar in a medium saucepan.
Place saucepan over medium heat and bring to a simmer. Let simmer until reduced and thickened to ⅓ cup, about 10 minutes.
When chicken is cooked, transfer to a baking dish, leaving any juices behind and toss with reduced glaze. Bake chicken until browned, about 10 minutes. Turn chicken oven and brown on the other side, about 5 minutes. Remove from oven.
In a bowl whisk together goat cheese, sour cream, 1 tablespoon oil and 2 tablespoons water. Season with salt to taste.
Cut lettuce in half through the core, then each half in half through the core again to make 4 wedges. Place on a platter and drizzle with dressing. Finely chop scallion and sprinkle on top with plenty of ground pepper. Enjoy!