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 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.
This 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.
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Miso Glazed Chicken Wings
- 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)
Preheat oven to 425F:
Line a baking sheet with aluminum foil and spray with non-stick spray.
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.
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.
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.
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.
Remove the wings from the oven and transfer to a serving platter. Sprinkle with sliced green onions, if desired.