Miso Honey Chicken Wings (Printable Version)
Sweet and savory chicken wings glazed with miso honey marinade, baked golden and tender for any gathering.
# What You Need:
→ Chicken
01 - 2.2 lbs chicken wings
→ Marinade
02 - 3 tablespoons white miso paste
03 - 2½ tablespoons honey
04 - 2 tablespoons soy sauce
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon sesame oil
07 - 2 garlic cloves, minced
08 - 1 teaspoon fresh ginger, grated
09 - ½ teaspoon freshly ground black pepper
→ Garnish
10 - 2 tablespoons toasted sesame seeds
11 - 2 green onions, thinly sliced
# How-To:
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 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 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 simplify cleanup.
04 - Remove the wings from the marinade and arrange them in a single layer on the prepared baking sheet, spacing them apart for even browning. 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. Continue baking until the wings are golden brown and the internal temperature reaches 165°F.
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 most of the heavy lifting, so you get deep umami flavor without a long ingredient list.
- They reheat beautifully the next day, which means you can absolutely make them ahead for a gathering.
- Baking instead of frying keeps things manageable without sacrificing that sticky, golden finish.
02 -
- Do not skip the parchment paper or foil lining, because baked miso and honey will bond to a bare pan like superglue.
- A two hour marinade will get you decent flavor, but an overnight rest transforms the wings entirely.
03 -
- Pat the wings dry with paper towels before marinating so the glaze adheres instead of sliding off.
- Save a spoonful of fresh marinade before adding the raw chicken to use as a finishing drizzle that is safe and uncooked.