Sticky Chicken Wings with Miso Glaze

Baked low and slow in the oven, these sticky chicken wings with miso glaze are sweet, tender, and bursting with umami flavor. When I first tried this recipe, my reaction was, “These are the best chicken wings I’ve ever had!” Now, I’m excited to share it with you, hoping you’ll love it as much as I do.

My Favorite Cooking Method for Chicken Wings

Years ago, after moving to Dallas, I started ordering more wings when dining out. Some were decent, but there was always something off.

Chicken wings can have a lot of fat under the skin, and if that fat doesn’t melt properly during cooking, the wings can have a weird texture with soft, fatty skin. While I love animal fat, I find it overwhelming in chicken wings when the skin remains fatty and soft.

So, I began experimenting with different cooking methods at home until I discovered a technique that keeps the wings juicy and tender while crisping the skin and melting the fat beneath. I call this my “low and slow cooking method.”

I cook the wings at a very low temperature for a long time, then finish them at a high temperature for the final crisp. These mustard-sage crispy chicken wings are another variation we love.

Pasture-Raised Chicken

For the best taste and a healthy, sustainable option, choose chicken wings from pasture-raised chickens. We source our chicken wings from a small, local farm.

Chickens that are pasture-raised have a better nutritional profile, with higher levels of omega-3s compared to omega-6s.

Learn more about this in our interview with Dan Walter, a Texas farmer who raises animals sustainably and healthily.

Explore more recipes using pasture-raised chicken here.

The Miso Glaze

This versatile miso glaze will be featured in more recipes, so I’ve dedicated a separate post to it; Multi-Purpose Miso Glaze and Seasoning.

The good news is that it takes only 5 minutes to make, so it doesn’t add much to your prep time. I often make a larger batch as part of my meal prep routine and store it in the fridge for use with various dishes.

You can even prepare the glaze while the chicken wings are baking. To preserve the beneficial properties of miso, we only brush the glaze on during the last 5 minutes of cooking.

Ingredients You Need

For the dry rub:

• 2 tablespoons extra virgin olive oil
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1/2 teaspoon mustard powder
• 1 teaspoon sweet paprika
• 1/4 teaspoon white pepper
• 1 teaspoon sea salt

For the wings:

• 7 whole chicken wings (about 3 lbs)
• 4 tablespoons miso glaze, or as needed (recipe link provided above)
• Optional: toasted sesame seeds for garnishing, fresh coriander

Instructions

• Preheat the oven to 140°C (284°F), using a regular setting (top and bottom heat).
• Clean the wings. Remove the wingtip. Pat dry the wings and place everything (including the wingtips) in a large mixing bowl.
• Rub the chicken wings with the extra virgin olive oil. In a small bowl, mix the dry rub ingredients: garlic powder, ginger powder, mustard powder, sweet paprika, white pepper, sea salt. Sprinkle the dry rub mix over the oiled wings and toss until evenly coated.

• Place the seasoned chicken wings, skin side down, on a baking sheet. Bake for 1 hour.

• After 1 hour, flip the wings skin side up and bake for an additional 30 minutes.
• Increase the oven temperature to 200°C (392°F) and switch to convection (hot air). If your oven doesn’t have this option, increase the temperature to 225°C (437°F).
• Bake the wings, skin side up, for about 10 minutes or until golden brown and crispy.

• Remove the wings from the oven, generously brush them with miso glaze on both sides and bake for 5 more minutes, skin side down.

• Take the wings out of the oven. They should be sticky and bursting with umami flavor.
• If desired, sprinkle with toasted sesame seeds and garnish with fresh coriander.

Tip: Make Broth with the Drippings

Don’t let all the goodness on the pan go to waste. Use the wingtips and pan drippings to make a flavorful broth. Deglaze the pan with water, bringing it to a boil to release all the glaze and drippings. Transfer the liquid and wingtips to a soup pot, adding more water, onion, celery, carrots, or any vegetable scraps you have. Boil until the vegetables are soft, then strain the broth and freeze it for later use.

How to Serve Sticky Miso Glazed Chicken Wings

These baked wings are so flavorful and rich that we prefer to keep the sides fresh and light. Here are our favorite ways to serve these umami-packed chicken wings:

• Ultimate Carrot Salad: This salad is super flavorful and refreshing, adding plenty of fiber and micronutrients to your meal. Just reduce the hemp seeds, as the wings are already a great source of protein.
• Simple Coleslaw: Made with cabbage, carrots, and healthy homemade mayonnaise. Alternatively, try Nigella’s New Orleans Coleslaw for a more interesting variation.
• Simple Green Salad: Dressed with an olive oil vinaigrette, plus some crunchy vegetable sticks like carrots, celery, and radishes.
• If you can afford the extra carbs, this Healthy Potato Salad will be a great side dish, maybe combined with some of the above lower-carb salads.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Print Recipe

Sticky Chicken Wings with Miso Glaze

(2 votes, average: 5.00 out of 5)

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By Claudia Curici, Health Coach – Serves: 4

Prep Time: 15 minutes – Cooking Time: 1 hour 45 minutes

Baked low and slow in the oven, these sticky chicken wings with miso glaze are sweet, tender, and bursting with umami flavor. When I first tried this recipe, my reaction was, “These are the best chicken wings I’ve ever had!” Now, I’m excited to share it with you, hoping you’ll love it as much as I do.

Ingredients

• FOR THE DRY RUB:
• 2 tablespoons extra virgin olive oil
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1/2 teaspoon mustard powder
• 1 teaspoon sweet paprika
• 1/4 teaspoon white pepper
• 1 teaspoon sea salt
• FOR THE WINGS:
• 7 whole chicken wings (about 3 lbs)
• 4 tablespoons miso glaze (recipe link provided in the post)
• Optional: toasted sesame seeds for garnishing, fresh coriander

Instructions

1

Preheat the oven to 140°C (284°F), regular setting (top and bottom heat).

2

Clean the wings. Remove the wingtip. Pat dry the wings and place everything (including the wingtips) in a large mixing bowl.

3

Rub the chicken wings with the extra virgin olive oil. In a small bowl, mix the dry rub ingredients: garlic powder, ginger powder, mustard powder, sweet paprika, white pepper, sea salt. Sprinkle the dry rub mix over the oiled wings and toss until evenly coated.

4

Place the seasoned chicken wings, skin side down, on a baking sheet. Bake for 1 hour.

5

After 1 hour, flip the wings so they are skin side up, and bake for an additional 30 minutes.

6

Increase the oven temperature to 200°C (392°F) and switch to convection (hot air). If you don’t have this option on your oven, increase temperature to 225°C (437°F).

7

Bake the wings, skin side up, for about 10 minutes, or until golden brown and crispy.

8

Remove the wings from the oven, generously brush them with miso glaze on both sides, and bake for 5 more minutes, skin side down.

9

Take the wings out of the oven. They should be sticky and bursting with umami flavor.

10

If desired, sprinkle with toasted sesame seeds and garnish with fresh coriander.

11

Serve the wings with a simple green salad, a platter of crunchy vegetable sticks, coleslaw, or the ultimate carrot salad (recipe links provided in the post).

Notes

NOTE ON BAKING TIME: If at any point, you feel like the provided cooking time is too long, feel free to adjust. The wing size and tenderness might vary, as well as the oven temperature, so small adjustments can be made. TIP: Use the wingtips and the glaze formed in the pan to make a flavorful broth. Deglaze the pan with water, and boil until everything comes off, then add everything to a soup pot, including the wingtips, with more water, some onion, celery and carrots (or whatever vegetable scraps you use for broth). Boil until the vegetables are soft. Strain and freeze for later use.