Description
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.
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
Scale
- 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
Instructions
- Preheat Oven and Initial Roast: 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.
- Prepare the Miso Chilli Marinade: While the wings are in their first roast, combine all the remaining ingredients (ginger, garlic, miso, soy sauce, chilli sauce, rice vinegar, honey, sesame oil) in a food processor or blender. Blitz for 30-60 seconds until it forms a completely smooth, emulsified sauce.
- 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.
- Second Roast to Cook Through: Return the basted wings to the oven (now at 350°F) and continue to roast for another 20 minutes. This cooks the chicken through and begins to caramelize the sauce.
- 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.
- Serve Immediately: Your Miso Chilli Wings are now ready! Serve them straight from the oven, piping hot and sticky.
Notes
- Crispy Skin Secret: The initial 15-minute blast of high heat (425°F) is the secret to rendering the fat and getting the skin crispy before you add the wet marinade. A wire rack placed on the baking sheet will give you even crispier results.
- Taste the Marinade: Taste the marinade before you use it! This is your chance to adjust. Want it spicier? Add more sriracha. Sweeter? A touch more honey.
- Basting Option: You can also transfer the wings to a large bowl after the first roast, pour half the sauce over, toss to coat, and then return them to the baking tray.
- Watch the Glaze: Keep a close eye on the wings during the final 5 minutes. The honey in the marinade can go from perfectly caramelized to burnt very quickly!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Main Course
- Method: Baking, Roasting
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 140 mg
