Miso Honey Chicken Wings (Printable)
Sweet and savory chicken wings glazed with miso and honey, baked until golden and caramelized. Perfect party appetizer.
# 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 Prepare:
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 completely smooth and well combined.
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 for deeper flavor penetration.
03 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
04 - Remove the wings from the marinade and arrange them in a single layer on the prepared baking sheet, leaving space between each piece for even browning. Reserve any leftover marinade for basting.
05 - Bake for 35 to 40 minutes, turning the wings halfway through and brushing with the reserved marinade. Cook until the skin is golden and the internal temperature reaches 165°F.
06 - Transfer the wings to a serving platter and garnish with toasted sesame seeds and thinly sliced green onions. Serve immediately while hot.
# Expert Advice:
01 -
- The miso does something magical with honey that no other marinade can replicate, creating a sticky glaze that tastes like it took far more effort than it actually did.
- You can prep everything the night before, so when guests arrive you just pop the tray in the oven and look like a genius.
02 -
- Do not skip the parchment paper or foil lining, because miso and honey create a glue like substance on bare metal that will ruin your baking sheet and your mood.
- If you flip the wings too early before the glaze has set, the skin tears and you lose the best part, so wait until the underside is deeply golden before turning.
03 -
- Pat the wings dry with paper towels before marinating so the glaze adheres properly instead of sliding off wet skin.
- Save a spoonful of the fresh marinade before adding the raw chicken, then brush it on in the last five minutes of baking for an extra layer of flavor that has not been diluted by chicken juices.