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Miso Glazed Chicken Wings

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Description

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. 

Find it online: https://creativeinmykitchen.com/sticky-chicken-wings-with-miso-glaze/