Miso Honey Chicken Wings (Printable version)
Sweet and savory chicken wings glazed with miso honey, baked golden and tender for any gathering.
# What you need:
→ Chicken
01 - 2.2 lbs chicken wings
→ Marinade
02 - 3 tbsp white miso paste
03 - 2½ tbsp honey
04 - 2 tbsp soy sauce
05 - 1 tbsp rice vinegar
06 - 1 tbsp sesame oil
07 - 2 garlic cloves, minced
08 - 1 tsp fresh ginger, grated
09 - ½ tsp freshly ground black pepper
→ Garnish
10 - 2 tbsp toasted sesame seeds
11 - 2 green onions, thinly sliced
# How To:
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 completely smooth and well combined.
02 - Add the chicken wings to the bowl and toss thoroughly to ensure even coating. Cover tightly and refrigerate for at least 2 hours, or ideally overnight to develop 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 simplify cleanup.
04 - Remove the wings from the marinade, shaking off excess, and arrange in a single even layer on the prepared baking sheet. Set aside any remaining marinade for basting.
05 - Bake for 35 to 40 minutes, turning the wings halfway through and brushing with the reserved marinade, until the skin is deeply golden and the internal temperature reaches 165°F.
06 - Transfer the finished wings to a serving platter and garnish with toasted sesame seeds and thinly sliced green onions. Serve immediately while hot.
# Expert Advice:
01 -
- The miso honey combination creates a glaze that rivals any restaurant wing without needing a fryer or complicated technique.
- Overnight marinating means you just pop them in the oven when guests arrive and focus on having fun.
02 -
- Under-marinating is the biggest mistake with these wings because the miso needs time to penetrate the meat, so overnight truly transforms the flavor.
- A quick blast under the broiler for 2 to 3 minutes at the end creates an extra caramelized crust that people will fight over.
03 -
- Pat the wings dry with paper towels before marinating so the glaze adheres better and the skin crisps up instead of steaming.
- Use a wire rack set over the baking sheet to elevate the wings and let hot air circulate underneath for the most even browning.