Miso Honey Marinated Wings (Printable version)
Sweet and savory wings coated in miso honey glaze, 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 completely 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 ideally overnight for maximum flavor penetration.
03 - Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or aluminum foil to prevent sticking and ease cleanup.
04 - Remove the wings from the marinade, shaking off excess, and arrange them in a single even layer on the prepared baking sheet. 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, until the skin is deeply 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 advice:
01 -
- The miso and honey combination creates a sticky glaze that rivals any restaurant version without needing a deep fryer.
- Overnight marinating does almost all the work for you, so the actual cooking is mostly hands off.
- These wings disappear so fast at gatherings that you will want to double the batch without question.
02 -
- Do not skip lining the baking sheet. The miso honey mixture burns onto bare metal and you will be scrubbing that pan for days.
- Flipping the wings halfway through is what gives you even color on both sides instead of one pale side and one dark side.
- A quick two to three minute broil at the end creates an irresistible caramelized crust but watch them like a hawk because they go from perfect to charred in seconds.
03 -
- Pat the raw wings dry with paper towels before adding them to the marinade. Excess moisture prevents the glaze from adhering properly and dilutes the flavor.
- If you can find it, use a combination of white and red miso paste for a more complex umami profile that still lets the honey shine through.