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Miso chicken wings
Baked Miso Chicken Wings Recipe
Different brands and types of miso had varying saltiness, so do season the marinade sauce to taste (more miso or honey), before marinating the chicken in it.
During the second half of the oven baking, watch the chicken carefully to ensure that the skin is not burnt.
Ingredients:
- 500 grams chicken wings (mid-joint and/or drumlettes)
- chopped spring onion & coriander or parsley for garnish; optional
- lemon wedges to serve; optional
(A) Miso Sauce Marinade
- 2 level tbsp miso paste to taste
- 1 tbsp honey to taste
- 1/2 tbsp sesame oil
- 1/2 tbsp mirin
- 3 cloves minced garlic
- 1/2 tsp ginger juice
- 1/4 tsp dashi powder if the miso used is without added dashi
Directions:
- Marinade the chicken. Add marinade ingredients (A) in a casserole and stir continuously with a spatula, until a smooth paste is formed. Season to taste (more miso or honey). Coat chicken thoroughly in the miso sauce. For best results, marinade covered for at least a few hours or preferably overnight in the fridge.
- Bake the chicken. Arrange the chicken pieces one layer in a roasting pan lined with baking paper or foil. Drizzle some of the leftover marinade sauce over the chicken. Bake at preheated oven of 200°C (392°F) for 20 minutes, take them out and flip the chicken pieces over with tongs. Continue baking until chicken is golden brown, about another 10-15 minutes. Garnish with spring onion/coriander/parsley and lemon.
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The dashi in the miso probably made the miso saltier than before.
Can’t wait to try this! Have to get some more miso soon.
I’ve been looking and praying for SOMETHING that all three kids would love, so dinner isn’t such a struggle. I hit jackpot with this recipe! Everyone loved it and ate twice what they normally eat. Thank you so much!
Thank you! I’m glad your family enjoys it :)