Miso Honey Chicken Wings (Print Version)
Crispy roasted chicken wings coated in a savory-sweet miso honey glaze with sesame and ginger notes.
# What You'll Need:
→ Chicken Wings
01 - 2.2 lbs chicken wings, separated at the joints, tips removed
→ Marinade
02 - 3 tablespoons white miso paste
03 - 2 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 freshly grated ginger
09 - ½ teaspoon chili flakes (optional)
10 - 1 tablespoon water
→ Garnish
11 - 2 teaspoons toasted sesame seeds
12 - 2 green onions, thinly sliced
# Step-by-Step Guide:
01 - In a large bowl, whisk together the white miso paste, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, chili flakes, and water until smooth and well combined.
02 - Add the chicken wings to the marinade and toss thoroughly to ensure even coating. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for more pronounced flavor penetration.
03 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly oil a wire rack set over the sheet to allow air circulation beneath the wings.
04 - Place the marinated wings in a single layer on the prepared baking sheet or wire rack, leaving space between each piece. Set aside any remaining marinade for basting.
05 - Bake the wings for 25 minutes until the exterior begins to set and lightly color.
06 - Remove the wings from the oven and brush with the reserved marinade. Flip each wing to ensure even caramelization on both sides.
07 - Continue baking for 10 more minutes, or until the wings are golden brown, caramelized, and cooked through to an internal temperature of 165°F.
08 - For an extra-crispy finish, turn the broiler to high and cook for 2 to 3 minutes, keeping a close watch to prevent burning.
09 - Transfer the wings to a serving platter and sprinkle generously with toasted sesame seeds and thinly sliced green onions. Serve immediately.
# Expert Suggestions:
01 -
- The miso does all the heavy lifting, giving you deep umami flavor with almost zero effort on your part.
- These wings disappear within minutes at any party, and people will assume you spent hours when really you just mixed and waited.
02 -
- Do not skip the parchment paper or foil lining unless you enjoy chiseling caramelized miso off your baking sheet for an hour the next morning.
- If you want gluten free wings, swap soy sauce for tamari and double check that your miso brand is certified gluten free because some contain barley.
03 -
- Pat the wings dry with paper towels before marinating and the glaze will cling better and caramelize more evenly during roasting.
- If using a wire rack, give it a quick spray of oil or the wings will stick and tear when you try to flip them halfway through.