Recipe courtesy of Ching-He Huang
Roasted Miso Chicken Wings
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 261
- Total Fat
- 13
- Saturated Fat
- 3
- Carbohydrates
- 20
- Dietary Fiber
- 1
- Sugar
- 14
- Protein
- 17
- Cholesterol
- 83
- Sodium
- 1117
- Total: 4 hr 40 min
- Prep: 10 min
- Inactive: 4 hr
- Cook: 30 min
Ingredients
1/4 cup light soy sauce
3 heaping tablespoons yellow miso paste
2 tablespoons honey
2 tablespoons finely grated peeled ginger
2 tablespoons light brown sugar
2 cloves garlic, finely minced
1 dozen chicken wings, separated at the joints, wingtips removed
Cooking spray, for greasing
1 tablespoon sesame seeds, toasted
2 scallions, sliced, for garnish, optional
Directions
- Whisk together the soy, miso, honey, ginger, brown sugar and garlic until well combined. Put the wings into a resealable plastic bag and pour the marinade mixture over them. Seal the bag and squeeze it to coat the wings evenly. Refrigerate for at least 4 hours or preferably overnight, up to 12 hours.
- Preheat the oven to 375 degrees F. Line a baking sheet with a rack and spray it lightly with cooking spray.
- Remove the wings from the marinade, shake off any excess and spread them evenly on the baking sheet. Bake until golden brown and cooked through, 25 to 30 minutes.
- Transfer to a serving platter and sprinkle the sesame seeds and scallions over the top. Serve warm.