Miso Glazed Chicken Wings

Quick and easy miso glazed chicken wings, perfect for game day or a fun weeknight dinner!

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


  • 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)


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.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • 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.


  • 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.

    • Emma Christensen

      Hi, Ted! Emma here, managing editor. It’s something that we’ve been looking into, for sure! In the meantime, I suggest using an online nutritional calculator, like this one. Thanks!

  • 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.

  • Renee Mills

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

  • David Waterbury

    You do know that football season is longer than 13 weeks, right? The NFL regular season is 17 weeks long (16 games plus a “bye” week for each team.) Then there is the playoffs after that for 3 weeks followed by the Super Bowl.

    • sambo253

      I knew there had to be a football guy in here ! Don’t forget the 4 preseason games too!

  • Marta @ What should I eat for breakfast today

    This is something I need to pin.