Miso Honey Chicken Wings (Printable Version)
Savory-sweet chicken wings glazed with miso honey, roasted until caramelized and perfectly crispy.
# What You'll Need:
→ Chicken Wings
01 - 2.2 lbs chicken wings, separated at the joints, tips removed
→ Marinade
02 - 3 tbsp white miso paste
03 - 2 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 freshly grated ginger
09 - ½ tsp chili flakes (optional)
10 - 1 tbsp water
→ Garnish
11 - 2 tsp toasted sesame seeds
12 - 2 green onions, thinly sliced
# Method:
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.
03 - Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly oil a wire rack set over the sheet to prevent sticking.
04 - Place the marinated wings in a single layer on the prepared baking sheet or wire rack. Set aside any remaining marinade for basting.
05 - Bake the wings for 25 minutes until they begin to develop color and the juices run clear.
06 - Remove the wings from the oven and brush generously with the reserved marinade. Flip each wing to ensure even caramelization on both sides.
07 - Return the wings to the oven and continue baking for an additional 10 minutes, or until golden, caramelized, and fully cooked through.
08 - For an extra-crispy finish, switch the oven to broil on high for 2 to 3 minutes, watching carefully to prevent burning.
09 - Transfer the wings to a serving platter and sprinkle with toasted sesame seeds and thinly sliced green onions. Serve immediately.
# Chef's Tips:
01 -
- The miso does something magical to chicken skin, creating a lacquered finish that rivals any restaurant wing.
- You probably have most of the marinade ingredients sitting in your pantry right now.
- They reheat beautifully the next day, assuming any actually survive that long.
02 -
- Do not skip the marinating step, because 30 minutes is the absolute minimum for the miso to actually season the meat.
- Crowding the pan is the fastest way to end up with soggy wings instead of the crispy ones you want.
- Watch the broiler like a hawk, as the honey in the marinade can go from beautifully charred to acrid in under a minute.
03 -
- Pat the wings dry before marinating so the miso glaze adheres properly instead of sliding off.
- Set a timer for the broiling step every single time, no exceptions.