Garlic Miso Chicken Wings Recipe

I absolutely love this recipe because the combination of miso, garlic, and ginger creates an irresistible umami explosion that makes my taste buds do a happy dance. Plus, the extra crispiness from broiling at the end gives these wings that perfect crunch I crave whenever I’m in the mood for some seriously satisfying comfort food.

These Garlic Miso Chicken Wings are brought to life by the savory, deep flavor of white miso paste, paired here nicely with soy sauce, which is the umami-rich counterpart to miso. Miso is fermented soybeans, and at its best (which is where it lives in this recipe), it is sweet, salty, and has a bit of depth like the flavor of cooked foods.

You might think of miso as something that only goes in soups (which is where it doesn’t shine nearly as much as it does in this marinade), but it actually goes way beyond that. Using flavored miso in this marinade elevates these wings to a whole other level.

Ingredients

Chicken Wings: They are rich in protein and provide a savory foundation for the dish.

Miso Paste, White: Umami flavor.

Probiotics for gut health.

Soy Sauce: Salty depth, adds a rich, savory taste to the marinade.

Sake: Boosts tastes, and introduces a delicate sweetness and fragrance.

Mirin: Rice wine with a sweetness that almost verges on syrupy.

It is used mainly in seasoning dishes and, when added to sauces, plunges them into the umami zone.

Garlic: Contributes strong scent, has plentiful antioxidants and beneficial health effects.

Ginger: Imparts warmth and zest; excellent for the digestive system.

Ingredient Quantities

• 2 lbs chicken wings, separated at the joints, wing tips discarded
• 2 tablespoons white miso paste
• 3 tablespoons soy sauce
• 2 tablespoons sake (rice wine)
• 2 tablespoons mirin
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon rice vinegar
• 1 teaspoon chili garlic sauce (optional, for heat)
• Sesame seeds, for garnish
• Chopped green onions, for garnish

Instructions

1. In a large mixing bowl, combine the following ingredients by whisking them together until thoroughly mixed: white miso paste, soy sauce, sake, mirin, sesame oil, sugar, minced garlic, grated ginger, rice vinegar, and (if using) chili garlic sauce.

2. In the bowl, add the chicken wings, and toss them in the marinade, making sure each wing is well coated. Now you want to cover the bowl with plastic wrap and stick it in the fridge. You can let them marinate for as little as an hour, but if you can wait overnight, the wings are going to be that much more flavorful.

3. Set your oven to 400°F (200°C) to preheat. Take a baking sheet and line it with aluminum foil, then place a wire rack atop it. Grease the rack lightly with cooking spray—so it won’t stick.

4. Locate the marinated chicken wings on the wire rack in a single layer, leaving space between each wing for good airflow. Save any excess marinade, as it will be used later.

5. Preheat the oven to 400°F. Place the wings in a single layer in a large baking dish. Bake the wings in the preheated oven for 20 minutes. Meanwhile, pour the reserved marinade into a small saucepan, and over medium heat, bring it to a boil. Reduce heat and simmer it for about 5 minutes, until it is slightly thickened.

6. After 20 minutes, take the wings out of the oven. For added flavor, brush them with the marinade you reduced. Then put them back in the oven.

7. The wings should be baked for an extra 15-20 minutes, until they are golden brown and thoroughly cooked. The term “wings” here refers to the part of the chicken that is attached to the breast at the shoulder joint; therefore, they should reach an internal temperature of 165°F (74°C) to be considered “done.”

8. For wings that are extra crispy, switch your oven to broil for the last 2 to 3 minutes of cooking and keep a close watch to ensure they do not burn.

9. When you have finished, take the chicken wings from the oven and allow them to rest for a few moments.

10. Move the wings to a serving dish, and garnish with sesame seeds and green onions. And serve! Garlic miso chicken wings!

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Plastic wrap
4. Oven
5. Baking sheet
6. Aluminum foil
7. Wire rack
8. Cooking spray
9. Small saucepan
10. Basting brush (for brushing marinade)
11. Food thermometer (optional, for checking internal temperature)
12. Serving dish

FAQ

• What type of miso paste should I use?This recipe calls for white miso paste, which is milder and sweeter than other types of miso, such as red or barley miso.
• Can I substitute sake in this recipe?A dry white wine, or additional mirin mixed with a bit of water, works well as a sake substitute.
• How can I make these wings spicier?Boost the heat level of the marinade by increasing the amount of chili garlic sauce or adding some cayenne pepper.
• Is there a non-alcoholic alternative to mirin?A non-alcoholic alternative to mirin can be made by mixing rice vinegar with a bit of sugar.
• Can I make these wings ahead of time?Sure, you can soak the chicken wings overnight in the fridge for optimum taste. When you’re ready to eat, just throw them on the stove.
• How should I cook the wings?Preheat the oven to 400°F (200°C). Bake the wings for about 35-40 minutes, flipping halfway through. They should come out looking and tasting like golden brown, fully cooked chicken wings.
• Are there other recommended garnishes?In addition to sesame seeds and green onions, consider adding a squeeze of lime for a pop of brightness.

Substitutions and Variations

White miso paste can be replaced with yellow miso paste.
Dry sherry or dry white wine can be used in place of sake.
Mirin: Use a blend of 2 tablespoons rice vinegar and 1 tablespoon sugar.
Sesame oil: If you want a different flavor profile, substitute with peanut oil.
Soy sauce: For a gluten-free option, use tamari.

Pro Tips

1. Marinating Time For maximum flavor infusion, marinate the chicken wings overnight. The longer marination allows the flavors to deeply penetrate the meat, resulting in juicier and more flavorful wings.

2. Marinade Thickening When reducing the reserved marinade on the stovetop, make sure to simmer it until it thickens to a glaze-like consistency. This will help the marinade cling better to the wings when you brush it on, enhancing the flavor and creating a glossy finish.

3. Crispy Skin Ensure the chicken wings are thoroughly dried with paper towels before marinating. This step will help the skin crisp up in the oven, especially when combined with the broiling step in the final minutes of cooking.

4. Even Cooking For even cooking, flip the chicken wings halfway through the baking time. This will ensure both sides develop a nice golden-brown color and crispiness.

5. Garnishing Technique Toast the sesame seeds before garnishing to enhance their nutty flavor. Simply place them in a dry skillet over medium heat and stir frequently until they are golden brown. This small step can add an extra layer of complexity to the final dish.