Miso Honey Chicken Wings (Printable Version)
Savory-sweet chicken wings glazed with miso, honey, and sesame—roasted until perfectly caramelized and sticky.
# What You'll Need:
→ Chicken Wings
01 - 2.2 pounds chicken wings, separated at joints with tips removed
→ Marinade
02 - 3 tablespoons white miso paste
03 - 2 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 freshly grated ginger
09 - ½ teaspoon chili flakes (optional)
10 - 1 tablespoon water
→ Garnish
11 - 2 teaspoons toasted sesame seeds
12 - 2 green onions, thinly sliced
# How To Make It:
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 a smooth, uniform consistency is achieved.
02 - Add the chicken wings to the marinade and toss thoroughly to ensure even coating. Cover the bowl and refrigerate for a minimum of 30 minutes, or up to 2 hours for more pronounced flavor development.
03 - Preheat the oven to 400°F. Line a baking sheet with parchment paper, or lightly oil a wire rack positioned over the baking sheet to allow airflow beneath the wings.
04 - Place the marinated wings in a single layer on the prepared baking sheet or wire rack. Set aside any remaining marinade for basting during cooking.
05 - Bake the wings for 25 minutes until they begin to develop color and the marinade starts to caramelize.
06 - Remove the baking sheet from the oven. Brush the wings generously with the reserved marinade and flip each piece to ensure even browning on both sides. Return to the oven and continue baking for 10 minutes, or until the wings are golden, deeply caramelized, and cooked through to an internal temperature of 165°F.
07 - For an extra-crispy finish, switch the oven to broil on high for 2 to 3 minutes. Monitor closely to prevent burning, as sugars in the marinade can char quickly.
08 - Transfer the wings to a serving platter and sprinkle generously with toasted sesame seeds and thinly sliced green onions. Serve immediately.
# Expert Suggestions:
01 -
- The miso does something magical to chicken skin, creating a glaze that rivals any restaurant version without deep frying.
- Everything comes together in one bowl and one baking sheet, which means you get spectacular results with almost no cleanup.
02 -
- The sugar content from the honey means these can go from beautifully caramelized to burnt in under a minute, so always set a timer during the final broil.
- Marinating overnight is tempting but the miso can actually make the meat too salty, so stick with two to four hours for the best balance.
03 -
- Pat the wings completely dry with paper towels before adding them to the marinade because excess moisture is the enemy of caramelization.
- A wire rack set over the baking sheet elevates the wings so hot air circulates underneath, giving you crispy edges all around without flipping halfway through the first roast.