Miso Chicken Wings
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 3pounds of chicken wings
- ½cup miso
- 2tablespoons honey
- 1tablespoon rice vinegar
- some freshly ground black pepper
- a splash of hot water
Preparation
- Step 1
Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
- Step 2
Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
- Step 3
Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
- Step 4
While the wings cook, combine ½ cup miso, 2 tablespoons honey, 1 tablespoon rice vinegar and some freshly ground black pepper in a large bowl. Whisk, adding a splash of hot water to thin it out, until smooth.
- Step 5
When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until they’re nicely browned on both sides.
Private Notes
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Cooking Notes
Jennie
I baked these at 425 for 22 mins, then brushed them with the DELICIOUS glaze and baked for another 8 minutes. What a crowd-pleaser! I used 5 lbs wings and did the sauce x 1.67, but it would probably have been OK not to increase sauce--I had a lot left over. Super-yummy wings--gentle, mild, salty-sweet, and toothsome.
Dan
Easy and delicious. Once they're sauced and back on the grill keep a close eye on them, because the coating can burn quickly. The sauce was ample for 4 1/2 lbs of wings.
Iris
Added few cloves of garlic, pressed, and minced ginger. Baked in oven as suggested by others: 425 for 20 minutes. Put the wings on a rack to get crispy. Next time I'll line the pan for easier cleanup. Would be good topped with toasted sesame seeds and scallions!
Carolyn
I followed the recipe and thought they needed something, so I put them in a bowl, squeezed half a lime over and drizzled a little more honey. Definitely recommend that move!
Jeremy
Baked at 425 for 22 min., then brushed with the glaze and baked another 8 min., as suggested by a commenter. Meh. They were fine, but bland.
Rachel
I don't understand how the sauce could work as written. I thinned it with water to the point where it was pourable (way more than a splash), and it was still inedibly salty. I had to add more rice vinegar and quite a bit more honey to tame it. It was the kind of salty that burns your tongue a bit. The sauce recipe is the same as the NYT Miso Chicken marinade, but minus the butter, and that recipe worked really well for me (with the same white miso). I don't know how it worked for everyone else?
Lauren Roy
What did you serve WITH this?
Jennie
I baked these at 425 for 22 mins, then brushed them with the DELICIOUS glaze and baked for another 8 minutes. What a crowd-pleaser! I used 5 lbs wings and did the sauce x 1.67, but it would probably have been OK not to increase sauce--I had a lot left over. Super-yummy wings--gentle, mild, salty-sweet, and toothsome.
Ruth
Divine. Perfect. If I could give this more than 5 stars I would.
David750
Absolutely loved these and so quick.
Dan
Tasty. The sauce was a little stiff. Next time I’ll thin it out more.
Figaro
We love, love, love Miso - miso glazed salmon, miso chicken, sesame-miso chicken salad, asparagus with miso butter, etc. I'm planning on tossing the wings in a blowl with the sauce, maybe letting them marinate for a while. Then, why not roast them in a 400 deg. oven, tuning and checking until they are crispy and browned???
Bob Morgen
I went to an Asian market and was confronted by multiple versions of miso. Which one is used in this recipe? White miso, red miso, barley miso, rice miso, soybean miso, mixed miso? Or just use the one you have on hand? This is the very thick paste, not the soup mix powder, right?
Casey
haven't tried the recipe yet, but the sauce / marinade has a light / whitish color, so presuming it is white (sweet) miso. Although I say sweet, it is made w/ less salt than other darker misos. Sweetness comes from the soybeans - read the label. Kinda like gorgonzola. Just made w/ less salt so the natural sweetness of milk / cream comes through. Fusion-cuisine chefs usually use this lighter / white (sweet) miso in their desserts because it has that sweet / salty flavor.
Dan
Easy and delicious. Once they're sauced and back on the grill keep a close eye on them, because the coating can burn quickly. The sauce was ample for 4 1/2 lbs of wings.
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