Miso Honey Marinated Chicken Wings (Printable version)

Sticky, savory-sweet chicken wings glazed with miso and honey, oven-roasted to golden caramelized perfection.

# What you'll need:

→ Chicken Wings

01 - 2.2 lbs chicken wings, separated at the 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 the mixture is completely smooth and well combined.
02 - Add the chicken wings to the marinade and toss thoroughly to ensure even coating. Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes, though 2 hours will yield a more pronounced flavor.
03 - Preheat the oven to 400°F. Line a baking sheet with parchment paper, or lightly oil a wire rack set over the baking sheet to allow air circulation around the wings.
04 - Remove the wings from the marinade, reserving any excess. Arrange the wings in a single, even layer on the prepared baking sheet or wire rack, ensuring they are not crowded.
05 - Bake the wings for 25 minutes until they begin to develop color. Remove from the oven and brush generously with the reserved marinade, then flip each wing to ensure even caramelization.
06 - Return the wings to the oven and continue baking for an additional 10 minutes, or until the skin is golden brown, caramelized, and the internal temperature reaches 165°F.
07 - For an extra-crispy finish, switch the oven to broil on high for 2 to 3 minutes. Watch carefully during this step to prevent burning, as the miso-honey glaze can char quickly.
08 - Transfer the finished wings to a serving platter. Sprinkle with toasted sesame seeds and thinly sliced green onions. Serve immediately while hot.

# Expert Tips:

01 -
  • The miso and honey combination creates a glaze that rivals any restaurant version, and you get to control the sweetness.
  • These wings require zero frying and almost zero technique, yet they come out looking like you spent all day on them.
02 -
  • Do not skip the marinating time. Wings pulled after only ten minutes taste flat compared to ones that sat for two hours.
  • If your miso is very salty, reduce the soy sauce by half a tablespoon and taste the marinade before committing.
03 -
  • Pat the wings dry with paper towels before marinating so the glaze adheres instead of sliding off wet skin.
  • The broiler is your best friend for the final two minutes, but your worst enemy if you walk away even for a second.

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