Miso chicken wings
Recently, I bought a new type of miso which turned out saltier than the miso I normally used. My noob cook’s instincts tell me it might be great for oven baked miso chicken wings, and yes, they turned out well – the chicken wings were sticky with a nice glaze and deliciously savoury :D
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This is the Hokkaido miso I used. It had dashi added for better flavour. You can use any favourite brand and type of miso (red/white etc …) in this recipe, just season the marinating sauce to taste with more or less miso/honey accordingly.
The recipe is really simple – I prepare the marinade sauce (ingredients & measurements on page two) and coat the chicken pieces (mid-joint & drumlettes) in it. For best results, marinade the chicken overnight in the fridge, if not at least 4 hours.