Roasted Miso Chicken Wings

TOTAL TIME: 4 hr 40 min
Prep: 10 min
Inactive Prep: 4 hr
Cook: 30 min
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 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
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Directions

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.

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  • on February 26, 2014

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    Superb! Made just as directed but used Agave nectar instead of honey. No need for any additional ingredients to me. The flavor combination was perfectly balanced. We will make this recipe again and again! Thanks Ching for another winner.

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  • on May 08, 2013

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    Modified recipe to reduce sodium - 2 Tbsp low sodium light miso and 2 Tbsp reduced sodium soy sauce. Also added the juice of 1/4 a small lime and 1/4 tsp Chinese 5 Spice (just because I like the taste. Try for overnight marination.
    Used one half a chicken cut up into smaller pieces. Took about 45 minutes to bring the larger pieces up to 165 degrees.
    Outside was crispy and had a wonderful flavor. My wife, who is somewhat picky, said she loved the flavor. It is a "make again" recipe at our house.
    P.S. This marinade would also be great on pork, fish, or use a little in steamed greens (as I did.
    Jim in So Calif

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