Name: Sticky Miso Chilli Wings: An Easy Oven-Baked Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Asian-Inspired
Ingredients: 12 Chicken Wings (flats and drumettes, about 1.5 – 2 lbs); 1 tablespoon Fresh Root Ginger, grated; 3 Fresh Garlic Cloves, minced; 2 tablespoons Miso Paste (White or Yellow); 2 tablespoons Soy Sauce (or Tamari for gluten-free); 2 tablespoons Chilli Sauce (like Sriracha); 2 tablespoons Rice Vinegar; 1 tablespoon Honey (can substitute maple syrup); 1 tablespoon Toasted Sesame Oil

Jump to Recipe

Are you stuck in a chicken wing rut? Tired of the same old buffalo and BBQ sauces? What if you could create wings that are shatteringly crispy, incredibly juicy, and coated in a sticky, savory, sweet-and-spicy glaze that hits every single flavor note? Get ready to discover your new wing obsession.

Contents

Ingredients
Timing
Step-by-Step Instructions

Step 1: Preheat Oven and Initial Roast
Step 2: Prepare the Miso Chilli Marinade
Step 3: Reduce Heat and First Basting
Step 4: Second Roast to Cook Through
Step 5: Final Glaze and Finish
Step 6: Serve Immediately

Nutritional Information
Healthier Alternatives
Serving Suggestions
Common Mistakes to Avoid
Storing Tips
Conclusion
FAQs

Q1: Can I use whole chicken wings?
Q2: What kind of miso paste is best?
Q3: How can I make these wings even crispier?
Q4: Can I make this recipe on the grill?

Sticky Miso Chilli Wings: An Easy Oven-Baked Recipe

Description
Ingredients
Instructions
Notes
Nutrition
Did you make this recipe?

These Miso Chilli Wings are an absolute game-changer. We use a smart two-step baking method to get the skins perfectly crispy before smothering them in a rich, umami-packed marinade made from miso paste, sriracha, honey, and ginger. This oven-baked wings recipe delivers all the satisfying, sticky-fingered joy of restaurant-style wings with a unique and sophisticated flavor profile. They are perfect as a show-stopping appetizer or a main course!

Ingredients

This incredible marinade brings together the best of savory, spicy, sweet, and tangy flavors.

Ingredient	Amount/Quantity	Notes
Chicken Wings (flats and drumettes)	12	About 1.5 – 2 lbs
Fresh Root Ginger, grated	1 tablespoon
Fresh Garlic Cloves, minced	3
Miso Paste (White or Yellow)	2 tablespoons	Provides a deep umami flavor
Soy Sauce (or Tamari)	2 tablespoons	Use tamari for a gluten-free option
Chilli Sauce (like Sriracha)	2 tablespoons	Adjust to your heat preference
Rice Vinegar	2 tablespoons	Adds a bright, tangy balance
Honey	1 tablespoon	For sweetness; can substitute maple syrup
Toasted Sesame Oil	1 tablespoon	For a nutty, aromatic finish

Timing

This two-step cooking process is key to getting crispy skin and a perfectly cooked wing.

Preparation Time: 10 minutes
Cooking Time: 40 minutes (15 mins high temp + 25 mins with sauce)
Total Time: Approximately 50 minutes

Step-by-Step Instructions

Follow these simple steps to create perfectly crispy, sticky, and flavorful oven-baked wings.

Step 1: Preheat Oven and Initial Roast

First, preheat your oven to a very hot 425°F (220°C / Gas Mark 7). Arrange the chicken wings in a single layer on a foil-lined or parchment-lined baking tray, making sure they have some space between them. Roast for 15 minutes.

Actionable Tip: This initial blast of high heat is the secret to rendering the fat and getting that skin to blister and turn crispy before you add the wet marinade. A wire rack placed on the baking sheet will give you even crispier results.

Step 2: Prepare the Miso Chilli Marinade

While the wings are in their first roast, prepare the marinade. In a food processor or blender, combine all the remaining ingredients: the grated ginger, minced garlic, miso paste, soy sauce, chilli sauce, rice vinegar, honey, and toasted sesame oil. Blitz the mixture for 30-60 seconds until it forms a completely smooth, emulsified sauce.

Actionable Tip: Taste the marinade now! This is your chance to adjust. Want it spicier? Add more sriracha. Sweeter? A touch more honey. Saltier? A splash more soy sauce.

Step 3: Reduce Heat and First Basting

After the wings have roasted for 15 minutes, remove them from the oven. Turn the oven temperature down to 350°F (180°C / Gas Mark 4). Using a pastry brush, generously baste the crispy wings with about half of the prepared miso chilli marinade, making sure to coat all sides.

Actionable Tip: You can also transfer the wings to a large bowl, pour half the sauce over, and toss to coat, then return them to the baking tray.

Step 4: Second Roast to Cook Through

Return the basted wings to the oven (now at 350°F / 180°C) and continue to roast for another 20 minutes. This cooks the chicken through and begins to caramelize the sauce onto the skin.

Step 5: Final Glaze and Finish

Remove the wings from the oven one last time. Baste or toss them with the remaining marinade. Place them back in the oven for a final 5 minutes. This last step creates that irresistible, sticky, caramelized glaze.

Actionable Tip: Keep a close eye on the wings during this last 5 minutes. The honey in the marinade can go from perfectly caramelized to burnt very quickly!

Step 6: Serve Immediately

Your Miso Chilli Wings are now ready! Serve them straight from the oven, piping hot and sticky, with a simple side salad or steamed vegetables to balance the rich flavors.

Nutritional Information

Nutritional information is an estimate per serving (about 4 wings) and can vary based on the size of the wings and specific brands of ingredients used.

Calories: Approx. 350-450 kcal
Protein: 28 g
Carbohydrates: 10 g
Fat: 22 g
Saturated Fat: 6 g
Sugar: 7 g
Sodium: 850 mg

Healthier Alternatives

While these wings are baked, not fried, here are a few ways to adjust them:

Air Fryer Method: Cook the wings in the air fryer at 400°F (200°C) for about 15-20 minutes, shaking halfway. Then, toss with the sauce and air fry for another 3-5 minutes until sticky.
Lower Sodium: Use a low-sodium soy sauce (or tamari) and a low-sodium miso paste, as these are the main contributors to the salt content.
Sugar-Free: You can replace the honey with a sugar-free maple syrup or a keto-friendly sweetener, though this will alter the final taste and caramelization.

Serving Suggestions

These versatile Miso Chilli Wings are perfect as an appetizer or a main dish.

Game Day Appetizer: Pile them high on a platter with a side of cool ranch or blue cheese dressing (the contrast is amazing!) and some crunchy celery and carrot sticks.
Dinner Main Course: Serve the wings over a bed of fluffy steamed jasmine rice, allowing the rice to soak up any extra sticky sauce. A side of steamed broccoli or bok choy completes the meal.
Garnish: Sprinkle the finished wings with a pinch of toasted sesame seeds and some thinly sliced green onions (scallions) for extra texture and a fresh, aromatic finish.

Common Mistakes to Avoid

For the crispiest skin and best flavor, avoid these common wing-making errors:

Crowding the Pan: Placing wings too close together causes them to steam instead of roast, resulting in soggy skin. Solution: Always cook wings in a single layer with space between them. Use two baking trays if necessary.
Saucing Too Early: Adding the marinade at the very beginning (at the high temperature) will cause the sugars to burn before the chicken is cooked, and the moisture will prevent the skin from crisping. Solution: Always do the initial high-heat roast with dry wings first.
Not Using a Food Processor: Just mixing the marinade ingredients in a bowl will leave chunks of ginger and garlic. Solution: Blending or blitzing the sauce is key to creating a smooth, emulsified marinade that coats the wings perfectly.

Storing Tips

Leftover wings are delicious, though they will lose their initial crispness.

Refrigerate: Store leftover wings in an airtight container in the refrigerator for up to 3-4 days.
Reheat: The best way to reheat is in the oven or an air fryer at 375°F (190°C) for 5-10 minutes, until warmed through and the glaze is bubbling again. Reheating in the microwave will work but will result in soft, chewy skin.
Make-Ahead: You can make the marinade up to 3 days in advance and store it in an airtight container in the refrigerator. This makes assembly even faster!

Conclusion

These Miso Chilli Wings are a fantastic way to break out of your chicken wing routine. The two-step baking method guarantees crispy skin, while the umami-rich marinade creates a sticky, spicy-sweet glaze that is simply irresistible. This is an easy oven-baked wings recipe that delivers a huge punch of flavor and is perfect for any occasion, from game day to a weeknight dinner.

Ready to up your wing game? Give this recipe a try and let us know what you think in the comments below! Don’t forget to rate the recipe and subscribe for more unique and flavorful meal ideas.

FAQs

Q1: Can I use whole chicken wings?

Yes, but you’ll need to separate them into “flats” (wingettes) and “drumettes” first. Find the joint between the two and cut firmly through it. You can discard the wingtips or save them to make chicken stock. Separating them ensures they cook faster and more evenly.

Q2: What kind of miso paste is best?

White miso (Shiro Miso) or yellow miso (Shinshu Miso) are best for this recipe. They are milder and slightly sweeter than red miso (Aka Miso), which can be very salty and overpowering for a glaze.

Q3: How can I make these wings even crispier?

For extra crispy skin, pat the raw chicken wings completely dry with paper towels. Toss them in 1-2 teaspoons of baking powder (not baking soda!) and a pinch of salt before their initial 15-minute high-heat roast. The baking powder helps to dry out the skin even further, creating an incredibly crisp texture.

Q4: Can I make this recipe on the grill?

Yes! Grill the wings over indirect heat until crispy and cooked through. In the last 10 minutes of cooking, baste them with the sauce, moving them over direct heat briefly (watching very carefully) to caramelize the glaze.