Miso Honey Marinated Wings (Printable)
Sweet and savory chicken wings glazed with a miso honey marinade, baked until golden and perfectly caramelized.
# What You 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 Make It:
01 - In a large bowl, whisk together the white miso paste, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper until smooth and well combined.
02 - Add the chicken wings to the bowl and toss thoroughly to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor absorption.
03 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil to prevent sticking.
04 - Arrange the marinated wings in a single layer on the prepared baking sheet, leaving space between each piece. Reserve any leftover marinade for basting.
05 - Bake for 35 to 40 minutes, turning the wings and brushing with reserved marinade halfway through, 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 Tips:
01 -
- The miso does most of the heavy lifting, so you get restaurant quality wings with almost zero technique required.
- Overnight marinating means you can prep today and simply bake when guests arrive, no stress.
- That sticky, caramelized finish broiled on at the end rivals anything from a fryer.
02 -
- Do not skip the parchment or foil lining, because baked miso and honey fuse to metal like superglue and ruin your baking sheet.
- Crowding the pan is the single biggest mistake, since steam buildup turns crispy wings soggy and defeats the entire purpose of baking.
03 -
- Pat the wings dry with paper towels before marinating so the paste adheres properly rather than sliding off wet skin.
- The overnight marinade is not optional if you want the full experience, since two hours barely scratches the surface of what this flavor can become.