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
More Chicken Wings Recipes:
More Miso Recipes:
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.
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.