Miso Honey Chicken Wings (Printable)
Sticky, caramelized chicken wings glazed with miso, honey, and soy sauce—roasted to golden perfection.
# What You'll 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
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 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 at least 30 minutes, or up to 2 hours for deeper flavor penetration.
03 - Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease 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 liquid. Arrange the wings in a single, even layer on the prepared baking sheet or wire rack, ensuring they do not overlap for even cooking.
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 browning on both sides.
06 - Return the wings to the oven and continue baking for an additional 10 minutes, or until the skin is golden, the marinade has caramelized, and the internal temperature reaches 165°F.
07 - For extra crispy skin, switch the oven to broil on high for 2 to 3 minutes, keeping a close eye on the wings to prevent burning from the sugary marinade.
08 - Transfer the finished wings to a serving platter and immediately sprinkle with toasted sesame seeds and thinly sliced green onions. Serve hot.
# Expert Pointers:
01 -
- The miso does all the heavy lifting, giving you deep umami flavor without needing a pantry full of ingredients.
- These wings disappear fast at any gathering, and people always assume you spent way more time than you actually did.
02 -
- If you crowd the wings on the pan they will steam instead of roast, and you will end up with soggy skin that no amount of broiling can fix.
- Do not skip the reserved marinade baste at the halfway mark because that second coat is what builds the lacquered, sticky glaze everyone reaches for.
03 -
- Refrigerating the wings uncovered on a sheet pan for an hour before baking dries out the skin slightly and gives you a noticeably crispier result.
- A light spray of oil on the parchment paper prevents the sticky glaze from fusing the wings to the paper and tearing the skin when you try to flip them.