The savory umami of white miso combined with the natural sweetness of honey creates a glossy, sticky glaze that transforms ordinary chicken wings into a flavorful, crowd-pleasing dish. White miso is chosen here for its mild, slightly sweet profile, but if you have a soy allergy you can substitute chickpea miso. This recipe is quick to prepare and forgiving — marinate the wings for 30 minutes or up to overnight for deeper flavor, then bake for an easy, hands-off finish.
Baked Miso Chicken Wings (Gluten Free)
Serves: 4-5
Ingredients
- 1 kg chicken wings
- Marinade
- 2 tbsp white miso paste (or chickpea miso if needed)
- 2 tbsp rice wine vinegar
- 1 tbsp honey
- 1 tsp toasted sesame oil
- 2 cloves garlic, crushed
- Small knob of fresh ginger, grated
- To serve
- 2 tbsp sliced shallots
- 1 tbsp sesame seeds
Instructions
- Preheat a fan-forced oven to 200°C (390°F).
- In a bowl, whisk together miso, rice wine vinegar, honey, sesame oil, crushed garlic and grated ginger to make the marinade.
- Add the chicken wings to the bowl and toss to coat evenly. Let sit for at least 30 minutes, or cover and refrigerate overnight for more intense flavor.
- Line a flat oven tray with baking paper and arrange the wings in a single layer. Bake for 40–45 minutes, turning and basting once halfway through so they brown and glaze evenly.
- Remove from the oven, scatter with sliced shallots and sesame seeds, then serve hot.
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