Miso-Glazed Sesame Chicken Wings Recipe

Miso-Glazed Sesame Chicken Wings Recipe

How To Make Miso-Glazed Sesame Chicken Wings

Coated in sweet-sour miso glaze and baked until crispy, this chicken wings recipe is a perfect game day or weeknight dinner.

Preparation:
Cooking: 20 minutes
Total: 20 minutes

Serves:

Ingredients

  • ¼cupmiso
  • 2½tbspsNakanoĀ® Sesame Rice Vinegar
  • 4tspssoy sauce
  • 3tbspshoney
  • 1½tbspsgingergrated
  • 2clovesgarlicgrated
  • 3lbschicken wings(flats and drumettes separated)
  • kosher salt
  • sesame seed
  • fresh cilantrofor garnish

Instructions

  1. Preheat oven to 425 degrees F.

  2. In a small bowl, combine miso, NakanoĀ® 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).

  3. Place wings in a bowl and season with kosher salt. Pour approximately 2/3 of the miso sauce over the wings (reserve the rest of the sauce). Toss to combine.

  4. Spread out coated wings on a parchment-lined sheet tray.

  5. Bake wings for 20 minutes.

  6. Remove from oven and spoon a bit of the reserved sauce over each wing. Sprinkle each wing with sesame seeds.

  7. Place tray back in oven and cook for 5 more minutes, or until wings are golden brown and cooked through.

  8. Garnish wings with minced cilantro before serving.

  9. Enjoy!

Recipe Notes

Ā 

If can’t find NakanoĀ® Sesame Rice Vinegar, substitute NakanoĀ® Seasoned Rice Vinegar with a dash of sesame oil.

Ā 

Nutrition

  • Calories:Ā 741.27kcal
  • Fat:Ā 45.88g
  • Saturated Fat:Ā 14.02g
  • Trans Fat:Ā 0.24g
  • Monounsaturated Fat:Ā 21.42g
  • Polyunsaturated Fat:Ā 10.33g
  • Carbohydrates:Ā 18.83g
  • Fiber:Ā 1.19g
  • Sugar:Ā 14.11g
  • Protein:Ā 62.31g
  • Cholesterol:Ā 377.62mg
  • Sodium:Ā 1220.81mg
  • Calcium:Ā 56.17mg
  • Potassium:Ā 739.44mg
  • Iron:Ā 2.25mg
  • Vitamin A:Ā 44.50µg
  • Vitamin C:Ā 1.72mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Comments