Miso Honey Chicken Wings (Printable)
Sweet and savory baked wings glazed with a miso honey marinade, golden and tender.
# 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
# How-To Steps:
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 a smooth, uniform mixture forms.
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 to develop 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, allowing excess to drip off, and arrange them in a single even layer on the prepared baking sheet. Set aside any remaining marinade for basting.
05 - Bake the wings for 35 to 40 minutes, turning them 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 finish with a generous sprinkle of toasted sesame seeds and thinly sliced green onions. Serve immediately while hot.
# Expert Advice:
01 -
- The miso honey combo creates a sticky glaze that rivals any restaurant wing, and you never have to deep fry anything.
- They reheat beautifully the next day, which almost never happens with chicken wings.
02 -
- Do not skip the marinating time because the miso needs those hours to actually penetrate the meat and tenderize it.
- A quick blast under the broiler for 2 to 3 minutes at the end creates an irresistible caramelized char that changes everything.
03 -
- Pat the wings dry with paper towels before marinating so the glaze adheres better and the skin crisps up properly.
- Let the finished wings rest for just 2 minutes before serving so the glaze sets and does not slide right off.