Miso Honey Chicken Wings (Printable)

Savory-sweet chicken wings glazed with miso and honey, roasted until sticky and caramelized.

# What You 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

# Steps:

01 - In a large bowl, whisk together the miso paste, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, chili flakes, and water until smooth and well combined.
02 - Add the chicken wings to the marinade and toss thoroughly to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for 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.
04 - Arrange the marinated wings in a single layer on the prepared baking sheet or rack. Set aside any excess marinade for basting.
05 - Bake for 25 minutes until the wings begin to develop color and the fat starts to render.
06 - Remove from the oven, brush the wings with the reserved marinade, and flip each wing to ensure even caramelization.
07 - Continue baking for 10 more minutes or until the wings are golden, caramelized, and cooked through to an internal temperature of 165°F.
08 - For extra crispy skin, broil on high for 2 to 3 minutes, watching carefully to avoid burning.
09 - Transfer the wings to a serving platter and sprinkle with toasted sesame seeds and thinly sliced green onions before serving.

# Expert Advice:

01 -
  • The miso does most of the heavy lifting, giving you deep umami flavor with almost zero effort on your part.
  • These wings disappear so fast at parties that you will seriously consider hiding a few in the kitchen for yourself before serving.
02 -
  • Do not skip the marinating step, because wings pulled straight from the bowl after five minutes taste flat compared to ones that have rested.
  • If you use a wire rack over the baking sheet, the bottoms crisp up beautifully, but parchment paper works fine if you do not have one.
03 -
  • Pat the wings dry with paper towels before marinating so the glaze adheres properly instead of sliding off wet skin.
  • Save yourself trouble and line the baking sheet with foil underneath the parchment for easier cleanup when that sticky marinade inevitably drips and bakes onto the pan.

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