Miso Honey Marinated Wings (Print Version)
Crispy roasted chicken wings coated in a savory-sweet miso honey glaze with sesame and ginger. Perfect party appetizer for four.
# What You'll Need:
→ Chicken Wings
01 - 2.2 lbs chicken wings, separated at joints, tips removed
→ Marinade
02 - 3 tbsp white miso paste
03 - 2 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 freshly grated ginger
09 - ½ tsp chili flakes (optional)
10 - 1 tbsp water
→ Garnish
11 - 2 tsp toasted sesame seeds
12 - 2 green onions, thinly sliced
# Directions:
01 - In a large bowl, whisk together the white miso paste, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, chili flakes, and water until completely smooth and well combined.
02 - Add the chicken wings to the marinade and toss thoroughly to ensure even coating. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor penetration.
03 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly oil a wire rack set over the baking sheet to allow airflow beneath the wings.
04 - Arrange the marinated wings in a single layer on the prepared baking sheet or wire rack, ensuring they are not overcrowded. Reserve the excess marinade for basting.
05 - Bake the wings for 25 minutes until they begin to develop color and the marinade starts to caramelize.
06 - Remove the wings from the oven and brush generously with the reserved marinade. Flip each wing to ensure even browning on both sides.
07 - Continue baking for an additional 10 minutes until the wings are golden, caramelized, and cooked through to an internal temperature of 165°F.
08 - For a crispier finish, broil on high for 2 to 3 minutes, watching carefully to prevent burning. Transfer to a serving platter and garnish with toasted sesame seeds and sliced green onions.
# Expert Tips:
01 -
- The miso and honey combination creates a glaze that sticks to every ridge and crevice of the wing, giving you caramelized edges without deep frying.
- You can mix the marinade in under five minutes and let the fridge do the rest of the work while you handle other things.
02 -
- Do not skip the parchment paper or foil lining. Miso and honey burn onto bare metal and you will be scrubbing that pan for longer than it took to cook the wings.
- If you marinate longer than four hours, the salt in the soy sauce and miso will start breaking down the meat and the texture turns mushy instead of juicy.
03 -
- Pat the raw wings completely dry with paper towels before marinating so the glaze adheres to the skin instead of sliding off on a layer of moisture.
- For gluten free wings, swap the soy sauce for tamari and double check that your miso paste is certified gluten free, since many traditional varieties contain barley.