Miso Honey Marinated Chicken Wings (Printable Format)
Sticky, caramelized chicken wings glazed with miso, honey, and soy sauce—roasted until golden and irresistible.
# What You Need:
→ Chicken Wings
01 - 2.2 lbs chicken wings, separated at the joints, 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 Steps:
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 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 30 minutes, or up to 2 hours for 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 sheet.
04 - Place the marinated wings in a single layer on the prepared baking sheet or wire rack. Set aside any remaining marinade for basting.
05 - Bake the wings for 25 minutes until they begin to develop color.
06 - Remove the wings from the oven and brush generously with the reserved marinade. Flip each wing and return to the oven for an additional 10 minutes, or until golden, 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, monitoring closely to prevent burning.
08 - Transfer the wings to a serving platter and finish with a generous sprinkle of toasted sesame seeds and thinly sliced green onions.
# Expert Suggestions:
01 -
- The miso does most of the heavy lifting, so you get restaurant level flavor with almost zero effort.
- They reheat beautifully the next day, which means you should absolutely make extra.
02 -
- Do not skip the parchment paper or you will be chipping caramelized miso off your baking sheet for a week.
- The marinade thickens as it sits, so if it has been in the fridge for a while, give it a quick stir and a splash of water before coating the wings.
03 -
- Pat the wings dry with paper towels before marinating so the glaze adheres to the skin instead of sliding off into a watery puddle.
- White miso is milder and sweeter than red, so stick with white here unless you want a significantly punchier, saltier wing that might overpower the honey.