Miso Honey Wings Recipes

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MISO-HONEY WINGS



Miso-Honey Wings image

Savory, umami-packed miso offsets the sweetness of honey perfectly in these baked wings.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Serves 8 to 10

Number Of Ingredients 5

Safflower oil
Kosher salt and freshly ground pepper
3 pounds whole chicken wings (about 32), patted dry
2/3 cup honey
1/3 cup miso (white, aka, or awase)

Steps:

  • Preheat oven to 450 degrees. Lightly oil 2 rimmed baking sheets, and divide wings between sheets in a single layer; season with salt and pepper. Bake until golden brown and cooked through, flipping chicken and rotating sheets halfway through, about 35 minutes.
  • Combine honey and miso in a small bowl; season with pepper. Brush wings with glaze; bake 3 minutes more. Remove from oven, brush with more glaze, and serve.

MISO CHICKEN WINGS



Miso Chicken Wings image

Provided by Mark Bittman

Categories     easy, appetizer

Time 45m

Number Of Ingredients 6

3 pounds of chicken wings
1/2 cup miso
2 tablespoons honey
1 tablespoon rice vinegar
some freshly ground black pepper
a splash of hot water

Steps:

  • 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.
  • 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.
  • 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.
  • While the wings cook, combine 1/2 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.
  • 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.

ROASTED MISO CHICKEN WINGS



Roasted Miso Chicken Wings image

Provided by Food Network

Categories     appetizer

Time 4h40m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

  • 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.

MISO-GLAZED SESAME CHICKEN WINGS RECIPE BY TASTY



Miso-Glazed Sesame Chicken Wings Recipe by Tasty image

Here's what you need: miso, Nakano® Sesame Rice Vinegar, soy sauce, honey, ginger, garlic, chicken wings, kosher salt, sesame seed, fresh cilantro

Provided by Nakano

Yield 4 Servings

Number Of Ingredients 10

¼ cup miso
2 ½ tablespoons Nakano® Sesame Rice Vinegar
4 teaspoons soy sauce
3 tablespoons honey
1 ½ tablespoons ginger, grated
2 cloves garlic, grated
3 lb chicken wings, party style (flats and drumettes separated)
kosher salt
sesame seed
fresh cilantro, for garnish

Steps:

  • Preheat oven to 425ºF.
  • In a small bowl, combine miso, Nakano® Sesame Rice Vinegar, soy sauce, honey, ginger, and garlic. Stir until miso is broken down and sauce is relatively smooth (a few small clumps are fine).
  • Place wings in a bowl and season with kosher salt. Pour approximately two-thirds of the miso sauce over the wings (reserve the rest of the sauce). Toss to combine.
  • Spread out coated wings on a parchment-lined sheet tray.
  • Bake wings for 20 minutes.
  • Remove from oven and spoon a bit of the reserved sauce over each wing. Sprinkle each wing with sesame seeds.
  • Place tray back in oven and cook for 5 more minutes, or until wings are golden brown and cooked through.
  • Garnish wings with minced cilantro before serving.
  • *Note: if Nakano® Sesame Rice Vinegar cannot be found, substitute Nakano® Seasoned Rice Vinegar with a dash of sesame oil.
  • Enjoy!

Nutrition Facts : Calories 766 calories, Carbohydrate 23 grams, Fat 52 grams, Fiber 0 grams, Protein 53 grams, Sugar 20 grams

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