Miso Honey Chicken Wings (Printable)
Sweet and savory miso honey wings baked golden and tender—perfect party appetizer for sharing.
# 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 the mixture is completely smooth and well combined.
02 - Add the chicken wings to the bowl and toss thoroughly to ensure even coating. Cover the bowl 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 - Remove the wings from the marinade and arrange them in a single layer on the prepared baking sheet. Set aside any leftover marinade for basting during cooking.
05 - Bake the wings for 35 to 40 minutes, turning them halfway through and brushing with the reserved marinade. Continue baking until the wings are golden brown and fully cooked through.
06 - Transfer the finished 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 something magical to chicken skin, creating a savory depth that regular barbecue sauce could only dream of achieving.
- These wings look like they took hours of technique but really just require patience while the marinade does all the heavy lifting.
02 -
- Do not skip the marinating time because wings pulled after thirty minutes will taste flat and one dimensional compared to those that rested overnight.
- A quick two to three minute blast under the broiler at the end creates an extra sticky caramelized crust that will make you question ever making wings any other way.
03 -
- Pat the wings dry with paper towels before adding them to the marinade because excess moisture is the enemy of crispy skin.
- Save a spoonful of the raw marinade before it touches the chicken and reduce it in a small saucepan for an extra glaze to brush on right before serving.