Miso Honey Chicken Wings (Print Version)
Sweet and savory chicken wings with a golden miso honey glaze, perfect for sharing as a party appetizer.
# What You'll 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 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 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 preferably 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 ease cleanup.
04 - Remove the wings from the marinade, shaking off excess, and arrange in a single layer on the prepared baking sheet. Reserve any leftover marinade for basting.
05 - Bake for 35 to 40 minutes, turning the wings and brushing with reserved marinade halfway through, until the skin is deeply golden and the internal temperature reaches 165°F.
06 - Transfer the wings to a serving platter and finish with a generous sprinkle of 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 without a long ingredient list or fancy technique.
- These wings reheat beautifully the next day, which means you can absolutely make them ahead for a gathering and still look like you just pulled them from the oven.
02 -
- Do not skip the parchment paper or foil lining because burned miso fused to a baking sheet is a cleaning nightmare you do not want to experience.
- If you want that caramelized blistered look, flip your oven to broil for the final two to three minutes and watch them like a hawk because they go from perfect to charred in seconds.
03 -
- Pat the wings dry with paper towels before adding them to the marinade because excess moisture prevents the glaze from really clinging and caramelizing in the oven.
- If you are making these for a crowd, set the finished wings on a wire rack over a baking sheet and keep them warm in a 100 degree Celsius oven so the bottoms stay crisp while everyone arrives.