Miso Honey Chicken Wings (Printable)
Sweet and savory chicken wings coated in a miso honey glaze, baked until perfectly golden and caramelized for any gathering.
# 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
# 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 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 deeper 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, spacing them apart for even browning. Set aside any remaining marinade for basting.
05 - Bake for 35 to 40 minutes, turning the wings halfway through and brushing with the reserved marinade. Cook until the skin is golden and the internal temperature reaches 165°F.
06 - Transfer the finished wings to a serving platter and sprinkle with toasted sesame seeds and thinly sliced green onions. Serve immediately while hot.
# Expert Tips:
01 -
- The marinade doubles as a glaze, so nothing goes to waste and the flavor only builds.
- Overnight marinating means you just pop them in the oven when guests arrive.
02 -
- Do not skip the parchment paper because the honey will weld itself to the pan and you will be scrubbing for an hour.
- Broiling for two to three minutes at the end changes everything, giving you those crispy blistered edges that make people moan out loud.
03 -
- Pat the wings dry with paper towels before marinating so the glaze clings instead of sliding off wet skin.
- Save a spoonful of marinade before adding the raw chicken and use it as a dipping sauce on the side.