The beautiful umami flavour of miso combined with honey creates the most glorious sweet salty sticky marinade for these baked chicken wings. Miso is a traditional Japanese paste made from fermented soybeans that is extremely versatile and rich in protein, fibre and antioxidants.
I chose white miso for the marinade as it yields a slightly sweeter mellow flavour compared to the darker varieties. You can purchase miso paste at Asian grocers or in the specialty aisle of the supermarket.
This recipe is simple and quick to prepare so it is perfect as a mid week meal. To save even more time you could marinate the meat the night before and throw it in the oven after work when your stomach is screaming MI-SO hungry!
- 1 kg chicken wings
- 2 tbs white miso paste
- 2 tbs rice wine vinegar
- 1 tbs honey
- 1 tsp sesame oil
- 2 cloves garlic, crushed
- Small knob of ginger, grated
- To Serve
- 2 tbs sliced shallots
- 1 tbs sesame seeds
- Preheat oven to 200C.
- Combine all marinade ingredients in a bowl. Add chicken wings and coat in the marinade. Sit for 30 minutes.
- Line a flat tray with baking paper and spread chicken wings on tray. Bake for 40-45 minutes, turning and basting occasionally to ensure wings brown evenly.
- Remove from oven. Scatter with sesame seeds and shallots to serve.