Miso Honey Chicken Wings
Oven baked wings in a delicate, flavorful sauce
Chicken wings are great, but the classic preparation, which requires deep frying, makes a mess and takes a lot of prep to do properly. Oven baked wings will never be as crispy as ones out of a fryer, but I view this as an opportunity. The more delicate flavor of baked wings matches perfectly with a well balanced miso-honey sauce. It’s a similar flavor to teriyaki chicken wings, but more refined and less cloying.
These wings are also incredibly easy to make. Feel free to double the recipe for use as a main course, but it’s simple enough that it can be made as an appetizer without distracting you from everything else you’re cooking.
Wing sauce theory
I love miso. It’s a single ingredient that adds remarkable complexity and body to a soup or sauce without overwhelming other flavors. Add honey and you hardly need anything else to make a delicious sauce.
While buffalo wings are great, what I like about this is that it doesn’t overwhelm the flavor of the chicken. If you’re cooking high quality, truly pastured chicken you don’t want to pair it with a sauce that stops you from appreciating it.
Pairings
These wings don’t need any further accoutrements or dipping sauces in my opinion. It’s not necessary, but sprinkling sesame seeds and minced chives over them is a nice touch. Serve them with celery sticks or a salad if you want to feel virtuous.
Miso Honey Chicken Wings
Ingredients
- 1½ lb chicken wings
- 1 tbsp flour
- 1 tbsp miso
- 1 tbsp honey
- 2 tsp soy sauce
- 1 tbsp water
- 1 tsp toasted sesame oil
Instructions
- Preheat oven to 400° Toss chicken wings with flour and arrange in a single layer in a 9 x 13 pan.
- Bake for 45 minutes, turning the wings over every 15 minutes. While the wings are baking, combine miso, honey, soy sauce, water, and sesame oil in a large bowl. Whisk thoroughly.
- Toss wings with sauce until thoroughly coated. Serve immediately.
