Miso Honey Chicken Wings (Printable)
Chicken wings glazed in a sweet miso honey marinade, baked golden and tender for any gathering.
# 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
# Directions:
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 - Remove the wings from the marinade and arrange them in a single layer on the prepared baking sheet, spacing them apart for even browning. 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 golden and the internal temperature reaches 165°F.
06 - Transfer the wings to a serving platter and garnish with toasted sesame seeds and thinly sliced green onions. Serve immediately while hot.
# Expert Tips:
01 -
- The miso honey glaze creates a sticky caramelized crust that rivals any restaurant wing without deep frying.
- Overnight marinating means you barely think about dinner until the oven does the work for you.
02 -
- Crowding the pan is the number one enemy of crispy skin so use two sheets if necessary and rotate them between oven racks halfway through.
- The sugars in honey and miso burn quickly in the last ten minutes so keep your eyes on the oven during the final stretch.
03 -
- Pat the wings dry before marinating so the glaze adheres to the skin instead of sliding off during baking.
- If you have time salt the wings lightly and let them sit uncovered in the fridge for a few hours before marinating to dry out the skin for maximum crispiness.