Miso Honey Chicken Wings (Printable Version)
Sweet and savory wings glazed with miso and honey, baked until golden and caramelized.
# What You'll 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
# Method:
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, preferably overnight for deeper 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 - Arrange the marinated wings in a single layer on the prepared baking sheet, leaving space between each piece for even browning. Reserve any leftover marinade for basting.
05 - Bake for 35 to 40 minutes, turning the wings halfway through and brushing with the reserved marinade to build a caramelized, sticky glaze. The wings are done when deeply golden and cooked through to an internal temperature of 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.
# Chef's Tips:
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 almost never happens with chicken wings.
02 -
- If you skip the parchment or foil lining, the honey miso glaze will weld itself to your baking sheet and you will be soaking it for days.
- The broiler trick changes everything, so give the wings two to three minutes under a hot broiler at the very end and watch them closely because the line between perfectly caramelized and burnt is thin.
03 -
- Pat the raw wings dry with paper towels before adding them to the marinade because excess moisture prevents the glaze from really sticking and caramelizing.
- Save a tiny bowl of fresh uncooked marinade before the chicken goes in, then brush it on in the final five minutes of baking for a double layer of flavor that feels almost illegal.