![Brussels sprout wings](https://d1e3z2jco40k3v.cloudfront.net/-/media/mccormickforchefs2017/recipes/2021-images/smoky_honey_buffalo_brussel_sprouts_720x405.jpg?rev=-1&vd=00010101T000000Z&extension=webp&hash=90697165D343A8645DBD71B5CD3086C9)
![Club House for Chefs logo](https://d1e3z2jco40k3v.cloudfront.net/-/media/clubhouse-for-chef/assets/340x131_vhfclogo2.png?rev=d6b46809f05a41da9912e3a60aac8547&vd=20210520T145307Z&extension=webp&hash=8F4EA2206E92E08233A2EAFC59B33F52)
![Club House for Chefs Logo](https://d1e3z2jco40k3v.cloudfront.net/-/media/clubhouse-for-chef/assets/340x131_vhfclogo2.png?rev=d6b46809f05a41da9912e3a60aac8547&vd=20210520T145307Z&extension=webp&hash=8F4EA2206E92E08233A2EAFC59B33F52)
This vegetarian take on sticky ribs features charred corn coated in a sweet sticky glaze and rich umami-driven butter. Finish with crunchy smoked paprika pumpkin seeds and a spicy citrus coconut yogurt sauce.
Try substituting miso with Korean Doenjang paste for a richer umami profile.