Roasted Miso Chicken Wings Recipe
Recipe inspired by Ching-He Huang
Level: Simple
Servings: 4
Nutrition Information (per serving):
- Calories: 261
- Total Fat: 13 g
- Saturated Fat: 3 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Sugars: 14 g
- Protein: 17 g
- Cholesterol: 83 mg
- Sodium: 1117 mg
Total Time: 4 hours 40 minutes
Prep Time: 10 minutes
Marinating Time: 4 hours
Cooking Time: 30 minutes
Ingredients
- 1/4 cup light soy sauce
- 3 generous tablespoons yellow miso paste
- 2 tablespoons honey
- 2 tablespoons grated fresh ginger
- 2 tablespoons light brown sugar
- 2 garlic cloves, finely chopped
- 12 chicken wings, separated at the joints with wingtips discarded
- Cooking spray for greasing
- 1 tablespoon toasted sesame seeds
- 2 scallions, sliced thinly (optional, for garnish)
Directions
1. In a bowl, whisk together the soy sauce, miso paste, honey, grated ginger, brown sugar, and garlic until smooth.
2. Place the chicken wings in a large resealable plastic bag, pour in the marinade, seal the bag, and gently massage to coat the wings evenly. Refrigerate for at least 4 hours or ideally overnight, up to 12 hours.
3. Preheat the oven to 375F (190C). Line a rimmed baking sheet with a rack and lightly spray the rack with cooking spray.
4. Remove the wings from the marinade and let excess marinade drip off. Arrange the wings in a single layer on the prepared rack and bake for 2530 minutes, until browned and cooked through.
5. Transfer the wings to a serving plate and sprinkle with toasted sesame seeds and sliced scallions, if using. Serve warm and enjoy.
Categories:
