Miso Honey Chicken Wings (Printable)
Sweet and savory chicken wings glazed with miso honey marinade, baked golden and tender.
# 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
# Steps:
01 - In a large 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 coat evenly. Cover 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 ease cleanup.
04 - Arrange the marinated wings in a single layer on the prepared baking sheet, leaving space between each piece. Reserve any leftover marinade for basting.
05 - Bake for 35 to 40 minutes, turning the wings halfway through and brushing with the reserved marinade, 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 does most of the heavy lifting, giving you deep umami flavor with almost zero effort on your part.
- These wings reheat beautifully the next day, if you somehow end up with leftovers.
02 -
- Do not skip the resting time in the fridge, because wings marinated for only thirty minutes taste flat and one dimensional compared to the overnight version.
- If your oven runs hot, check the wings at the 30 minute mark, because the honey in the marinade can go from perfectly caramelized to burnt very quickly.
03 -
- Use a wire rack set over the baking sheet to lift the wings slightly, allowing hot air to circulate underneath and crisp the skin on all sides.
- Reserve a spoonful of uncooked marinade before adding the raw chicken, then brush it on during the last five minutes of baking for an intense glossy finish.