Miso Honey Chicken Wings (Print)
Sweet and savory chicken wings glazed with miso and honey, baked golden and tender for any gathering.
# What You 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:
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 for maximum flavor penetration.
03 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil to prevent sticking and simplify cleanup.
04 - Remove the wings from the marinade and arrange them in a single layer on the prepared baking sheet. Set aside any remaining marinade for basting during cooking.
05 - Bake for 35 to 40 minutes, turning the wings and brushing with reserved marinade halfway through, until the skin is golden brown and the meat is cooked through to an internal temperature of 165°F.
06 - Transfer the finished wings to a serving platter and garnish generously with toasted sesame seeds and thinly sliced green onions. Serve immediately while hot.
# Expert Advice:
01 -
- The miso adds a deep umami punch that regular marinades simply cannot match.
- These wings come out of the oven with a caramelized exterior and juicy interior every single time.
02 -
- Do not skip the drying step on the wings because excess moisture is the enemy of caramelization.
- Broiling for the last two to three minutes changes everything and gives you that slightly charred sticky finish.
03 -
- Reserve a few tablespoons of clean marinade before adding the raw chicken so you can brush it on during baking without any food safety concerns.
- The longer you marinate the deeper the flavor goes but even thirty minutes at room temperature will give you better results than skipping it entirely.