Garlic Miso Chicken Wings

• servings: 2 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

1 lb chicken wings (flats/drumettes) (5 flats and 5 drumettes; or use other parts like drumsticks or thighs and adjust the cooking time—see instructions) 5 5

4 cloves garlic (minced)

2 Tbsp miso (I use my favorite miso, Hikari Miso Kodawattemasu)

2 Tbsp soy sauce

2 Tbsp mirin

shichimi togarashi (Japanese seven spice) (for a spicy kick)

Japanese Kewpie mayonnaise (optional; for dipping)

Directions

Before You Start: Please note that this recipe requires a marinating time of at least 6 hours (or overnight). Now, gather all the ingredients.

To Marinate the Wings

In a resealable plastic bag, combine 4 cloves garlic (minced; I use a garlic press), 2 Tbsp miso, 2 Tbsp soy sauce, and 2 Tbsp mirin. Mix it together well to dissolve the miso.

Pat dry 1 lb chicken wings (flats/drumettes) with paper towels and prick the skin with a fork. I recommend this extra step especially if you‘re using skin-on and bone-in chicken. Transfer the wings to the resealable plastic bag.

Rub the wings really well from outside the bag, coating them with the marinade. Release the air from the bag and seal. Keep the wings in the refrigerator for at least 6 hours (preferably overnight) or up to a day; if you are using drumsticks, you can marinate for 1–2 days.

To Bake (Method #1)

To cook the wings, you can either bake or broil them (see the next section). To bake, preheat the oven to 425ºF (220ºC) with the rack in the middle position. Meanwhile, remove the chicken wings from the refrigerator and leave at room temperature for 15 minutes. Line the baking sheet with aluminum foil (for easier clean up) and place an oven-safe wire rack on top.

After 15 minutes, remove as much of the marinade as possible from the chicken since miso burns easily. Place the chicken on the wire rack skin side down. Bake at 425ºF (220ºC) for 45 minutes total. (If you‘re using other chicken parts, see the instructions below for baking times.)

After 30 minutes, flip the wings. Put them back in the oven for another 15 minutes.

Monitor the cooking time; the chicken is cooked through when the internal temperature is 165ºF (74ºC). Serve immediately with optional Japanese Kewpie mayonnaise and shichimi togarashi (Japanese seven spice) on the side for dipping.

To Broil (Method #2)

Set the oven broiler to High (550ºF/288ºC) for 3 minutes before cooking. Place the baking sheet in the middle rack of the oven, about 8 inches (20 cm) away from the heating element. Cook for 9–10 minutes, until nicely browned and crispy, and then flip the chicken to cook the other side (skin side) for another 9–10 minutes. Watch the chicken carefully so it doesn‘t burn; if your oven is small/strong, try broiling at Medium (500ºF/260ºC) or lower the rack. The chicken is cooked through when the internal temperature is 165ºF (74ºC).

To Cook Other Chicken Parts

For boneless chicken thighs or breasts: Bake for 30–40 minutes (depending on the part and thickness). Turn over the chicken halfway during the cooking process.

For chicken drumsticks: Bake for 45–50 minutes, or until the internal temperature is 165ºF (74ºC). Turn over the chicken halfway during the cooking process.

To Store

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.

Nutrition

• Calories: 213 kcal
• Total Fat: 13 g
• Saturated Fat: 4 g
• Unsaturated Fat: 8 g
• Trans Fat: 1 g
• Cholesterol: 60 mg
• Sodium: 631 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 16 g