Miso Honey Chicken Wings (Printable View)

Caramelized chicken wings coated in a sweet miso honey glaze, roasted until golden and perfectly crispy.

# What You'll Need:

→ Chicken Wings

01 - 2.2 lbs chicken wings, separated at joints with 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
10 - 1 tbsp water

→ Garnish

11 - 2 tsp toasted sesame seeds
12 - 2 green onions, thinly sliced

# How-To Steps:

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, though 2 hours will yield deeper flavor penetration.
03 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly oil a wire rack set over the sheet for optimal air circulation.
04 - Place the marinated wings in a single layer on the prepared baking sheet or wire rack, making sure not to overcrowd. Reserve the excess marinade for basting.
05 - Bake the wings for 25 minutes until the exterior begins to set and lightly color.
06 - Remove the wings from the oven, brush generously with the reserved marinade, and flip each wing to ensure even caramelization on both sides.
07 - Return to the oven and continue baking for 10 more minutes until the wings are golden brown, caramelized, and cooked through to an internal temperature of 165°F.
08 - For extra crispiness, switch the oven to broil on high for 2 to 3 minutes, watching carefully to prevent burning. The sugars in the marinade can char quickly.
09 - Transfer the wings to a serving platter and immediately sprinkle with toasted sesame seeds and thinly sliced green onions. Serve hot.

# Expert Advice:

01 -
  • The miso does something almost magical to chicken skin, creating a sticky glaze that rivals any restaurant version without needing a fryer.
  • Everything comes together in one bowl and one pan, which means you get incredible flavor without a sink full of dishes at the end.
02 -
  • If you skip the marinating time the wings will still taste fine but they will not have that deep, salty sweetness that makes people beg for the recipe.
  • The broiler can turn from perfect to burnt in under a minute, so do not walk away even for a second during that last step.
03 -
  • Pat the chicken wings completely dry with paper towels before marinating because excess moisture is the enemy of caramelization.
  • If you can find it, use a combination of white and red miso for a more complex flavor that hits every note at once.

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