Miso Glazed Chicken Wings

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Photography Credit: Megan Keno

My biggest determination of the year is to not let chicken wings be a one-season dish. They are synonymous with football season, but once those 13 weeks of games go by, then poof! Chicken wings are gone from our regular rotation.

These miso glazed chicken wings are fit for Game Day, for sure, but they also serve year-round for any gathering or even just a fun weeknight meal.

Miso Chicken WingsThis recipe also doesn’t dirty very many dishes, which makes these wings even more appealing for a weeknight dinner. One small mixing bowl and a lined baking sheet is all you need.

A pound and a half of wings is perfect for four people if you serve it with a hearty side of veggies or a quick Asian stir-fry. Add more or less spicy Korean gochujang or Sriracha, depending on your taste.

Miso Glazed Chicken Wings Recipe

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  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Yield: About 4 servings

Ingredients

  • 1 to 1 1/2 pounds chicken wings
  • 2 tablespoons red or white miso paste
  • 2 tablespoon teriyaki sauce
  • 2 tablespoon rice wine vinegar
  • 1/2 to 1 tablespoon Korean gochujang or Sriracha
  • Green onions, sliced (optional)

Method

1 Preheat oven to 425F. Line a baking sheet with aluminum foil and spray with non-stick spray.

2 Prepare the wings: Pat each chicken wing dry with paper towels. Arrange in a single layer on the baking sheet and season with salt and pepper.

Miso Chicken Wings

3 Bake the wings for 20 to 22 minutes: Roast until the wings begin to brown on the ends and the skin begins to turn crispy.

Miso Chicken Wings

4 Prepare the miso glaze: While the wings are roasting, whisk together the miso paste, teriyaki sauce, rice wine vinegar, and Korean spicy sauce (to taste) into a small bowl.

Miso Chicken Wings Miso Chicken Wings

5 Brush the roasted wings with glaze: Using a brush, liberally smear the chicken wings with sauce. Return to the oven and roast for an additional 8 minutes.

Miso Chicken Wings

6 To serve: Remove the wings from the oven and transfer to a serving platter. Sprinkle with sliced green onions, if desired.

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Megan Keno

Megan Keno, is the writer, recipe developer, and photographer behind the nationally recognized food blog Country Cleaver. Her work has been featured in Country Living Magazine, Better Homes and Gardens, America’s Test Kitchen, The Kitchn, and on The Pioneer Woman’s Tasty Kitchen Blog.

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Showing 4 of 8 Comments

  • Anna

    These look delicious, are these frozen chicken wings or fresh at the beginning of the recipe? We are trying to find a recipe that the skin actually gets crisp.
    Gonna try these for sure :)

  • Nancy

    Tried these today. I couldn’t find Miso paste in my regular market and didn’t feel like a trip to the Asian market. Sooooo, I searched and found that Tahini will work in a pinch… it’s not exactly the same thing, but it has that umami bottom note that satisfied. I could have waited for an Amazon delivery tomorrow, but I hardly need 2 pounds of the stuff. These were DELICIOUS! I made a double batch through step 5, and half the batch is being quick frozen for the future as we’ll love having an 8-minute dinner in the freezer. A note to add: Wings should be placed on baking sheet skin side up or they’ll never get crispy)

  • Laura @ Raise Your Garden

    I always think it’s silly that I’m from Buffalo, NY and 1.) I’ve never tried to make chix wings before and 2.) I’ve never even tried one. Yup. It’s true. The fam loves them and they cost over $1 each so I guess it’s time to start learning to make my own.

  • Jeremy

    love chicken wings! hope to do this very delicious recipe

  • Renee Mills

    Awesome! I have had some miso in my pantry waiting for something good to come along. Thanks for the simple recipe.

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