No ImageMiso Glazed Chicken Wings

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  1. d4v1d

    I used miso, the juice of one lime, and sesame oil as the glaze. Along with the salt and pepper dusting, used some crushed coriander. this is a great recipe – and will accommodate your experiments.


  2. Ted Schleicher

    It would really help if you guys included nutritional with each recipe. I am a private chef with customers with low carb, low salt, low fat needs, etc. It would help me do conversions and substitutions in your fine recipes.

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  3. 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 :)

  4. 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)

  5. 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.

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