Miso Wings Recipe
Chicken wings, spicy miso, chives, fresh crudité, sesame, yuzu aioli
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Ingredients
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Wings & Marinade
Yuzu Aioli
Garnish & Crudité
Method
Wings & Marinade
- 1
Prep wings
Pat the chicken wings dry with paper towels. If whole wings, separate into drumettes and wingettes and discard tips or save for stock. Dry skin helps them crisp.
- 2
Make marinade
In a bowl, whisk together white miso paste, gochujang (or sambal), soy sauce, mirin, sesame oil, grated ginger, minced garlic, and neutral oil until smooth.
- 3
Season wings
Place wings in a large bowl or zip-top bag. Add kosher salt and black pepper and toss to coat. Add the miso marinade and massage it into the wings so each piece is well coated. Marinate 30 minutes at room temperature or up to 6 hours refrigerated (bring back to room temp 30 minutes before cooking).
- 4
Cook options — oven (recommended)
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack, leaving space between pieces. Roast 20 minutes, then flip wings and roast another 12–15 minutes until skin is deeply golden and internal temperature reaches 165°F (74°C). For extra caramelization, switch to broil for 1–2 minutes while watching closely.
- 5
Cook options — stovetop
Heat a large cast-iron skillet over medium-high heat with 1 tbsp neutral oil. Add wings in a single layer (work in batches). Cook 4–5 minutes per side until deeply browned and cooked through, reduce heat as needed to avoid burning, and finish in a 375°F (190°C) oven for 8–10 minutes if thicker pieces need more time.
- 6
Yuzu Aioli
- 7
In a small bowl, whisk together mayonnaise, yuzu juice, toasted sesame oil, grated garlic, honey, salt, and pepper until smooth and emulsified. Taste and adjust seasoning — add a little more yuzu for brightness or a pinch more honey for balance. Chill until ready to serve.
Garnish & Assembly
- 8
Plate the wings alongside the fresh crudité (carrot, cucumber, and daikon/jicama sticks) and lemon wedges. Spoon or pipe the yuzu aioli into a small serving bowl.
- 9
Sprinkle the wings with thinly sliced chives and toasted sesame seeds. Optionally, squeeze a little lemon over the wings just before serving for extra brightness.
- 10
Serve immediately so wings are hot and skin stays crisp. Offer extra yuzu aioli on the side for dipping.