Miso Honey Chicken Wings (Printer-Friendly)
Sweet and savory chicken wings coated in miso honey glaze, baked golden and tender for any gathering.
# What You'll Need:
→ Chicken
01 - 2.2 lbs chicken wings
→ Marinade
02 - 3 tablespoons white miso paste
03 - 2½ tablespoons honey
04 - 2 tablespoons soy sauce
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon sesame oil
07 - 2 garlic cloves, minced
08 - 1 teaspoon fresh ginger, grated
09 - ½ teaspoon freshly ground black pepper
→ Garnish
10 - 2 tablespoons toasted sesame seeds
11 - 2 green onions, thinly sliced
# How to Make It:
01 - In a large mixing bowl, whisk together the white miso paste, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper until a smooth, uniform paste forms.
02 - Add the chicken wings to the bowl and toss thoroughly, ensuring every piece is evenly coated. Cover tightly and refrigerate for at least 2 hours, preferably overnight for deeper flavor penetration.
03 - Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or aluminum foil to prevent sticking and ease cleanup.
04 - Remove the wings from the marinade, shaking off any excess. Arrange them in a single, even layer on the prepared baking sheet. Set aside any remaining marinade for basting.
05 - Bake the wings for 35 to 40 minutes, flipping them halfway through and brushing with the reserved marinade. Continue baking until the skin is deeply golden and the internal temperature reaches 165°F.
06 - Transfer the finished wings to a serving platter. Sprinkle generously with toasted sesame seeds and thinly sliced green onions. Serve immediately while hot.
# Expert Advice:
01 -
- The miso does most of the heavy lifting, giving you deep umami flavor with almost no effort.
- These wings disappear fast at any gathering, so maybe make a double batch if you want to actually eat some yourself.
02 -
- Do not skip the marinating time because cold wings straight into the oven will taste flat and you will wonder what went wrong.
- A quick two to three minute blast under the broiler at the very end creates a caramelized crust that transforms these from good to unforgettable.
03 -
- Pat the wings dry with paper towels before marinating so the miso mixture clings to the meat instead of sliding off on wet skin.
- Use a wire rack set inside the baking sheet if you have one because elevated wings crisp on the bottom too and that texture contrast is worth the extra dishes.