Roasted Miso Chicken Wings

Total Time:
4 hr 40 min
10 min
Inactive Prep:
4 hr
30 min
4 servings


  • 1/4 cup light soy sauce
  • 3 heaping tablespoons yellow miso paste
  • 2 tablespoons honey
  • 2 tablespoons finely grated peeled ginger
  • 2 tablespoons light brown sugar
  • 2 cloves garlic, finely minced
  • 1 dozen chicken wings, separated at the joints, wingtips removed
  • Cooking spray, for greasing
  • 1 tablespoon sesame seeds, toasted
  • 2 scallions, sliced, for garnish, optional


Whisk together the soy, miso, honey, ginger, brown sugar and garlic until well combined. Put the wings into a resealable plastic bag and pour the marinade mixture over them. Seal the bag and squeeze it to coat the wings evenly. Refrigerate for at least 4 hours or preferably overnight, up to 12 hours.

Preheat the oven to 375 degrees F. Line a baking sheet with a rack and spray it lightly with cooking spray.

Remove the wings from the marinade, shake off any excess and spread them evenly on the baking sheet. Bake until golden brown and cooked through, 25 to 30 minutes.

Transfer to a serving platter and sprinkle the sesame seeds and scallions over the top. Serve warm.