Sticky Miso Chicken Wings

b l o g

Sticky Miso Chicken Wings

These Sticky Miso Wings have just about everything you need - they’re sticky, crunchy, garlicky, and tender!

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The blog post is sponsored by Truvia. All opinions are my own.

With the eyes of the world on Tokyo, I felt the urge to create a Japanese-inspired dish with two of my favorite ingredients, Miso and Truvia Original Sweetener.

Truvia original sweetener in limited edition bottle

I always love making wings for a crowd because they’re an easy, handheld snack, and I can make them in a huge batch!

My recipe for these Sticky Miso Wings has just about everything you need – they’re sticky, crunchy, garlicky, and tender. Additionally, the Truvia Original Sweetener adds a touch of sweetness without the added calories!

Miso wings on a plate with green onion

Let’s dive in to learn a little bit more about miso, and how to make these delicious wings.


What is Miso?


Miso is a traditional Japanese condiment made from fermented soybeans and sometimes includes rice, barley, or other ingredients.

There are several different types of Miso, all with slightly different flavors and fermentation. It can be used for cooking, as an ingredient in soup or stew, or even as a spread on bread!


It’s a great addition to your next meal because it has a good amount of protein and probiotics and provides that delicious umami flavor.


Miso adds flavor to any dish it is added to without adding too much fat. It’s also relatively low in carbohydrates per serving.


One thing I appreciate about Miso is its ability to pair well with lots of different flavors. It plays particularly well with sweet flavors, which makes it a perfect choice for these wings.

Truvia and miso wings displayed on a plate

It all comes together with the addition of Truvia Original Sweetener, and I think that added sweetness just makes this dish!


Ingredients in Sticky Miso Wings

For the wings

  • 2.5 pounds of chicken wings
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ cup corn starch
  • 1 tablespoon of oil (optional)

For the Sauce:

• 2.82 oz (80g) of pineapples
• 2 cloves of garlic
• 1” knob (8g) of fresh ginger, peeled
• 3 tablespoons (78g) red miso
• 1 teaspoon Tamari
• ¼ cup truffle mayo
• 1 teaspoon Mirin
• 2 teaspoons Truvia Original Sweetener

Optional:
Ranch Dipping Sauce
Chopped Green Onion Garnish


How to make Sticky Miso Wings:

Preheat your oven to 450 degrees Fahrenheit.

Begin by patting your wings completely dry. We do this step to ensure that the wings get super crispy in the oven. Patting the wings dry removes surface-level moisture.

Season the wings with oil, salt, garlic powder, and corn starch.


Toss together until cornstarch has lightly coated the wings.

Place on a baking sheet covered with foil and a wire rack. Bake for 30 minutes.

To make your sauce: In a food processor, or blender, add pineapple, fresh garlic, ginger, miso, tamari, truffle mayo, mirin, and Truvia Original Sweetener.

Blend until smooth and set aside in the fridge while wings continue to bake.

In a large bowl, add your cooked wings, and sauce together, tossing until the wings are completely coated in the sauce.

Turn your oven down to 400 degrees Fahrenheit

Put your wings back on the baking sheet and bake your wings for another 20 minutes at 400 degrees, or until the internal temperature of the thickest part of the wing reaches 165 degrees Fahrenheit.

You should enjoy these immediately, but you can also store them in an airtight container for up to 5 days, and reheat them in the air fryer, or oven until crisp and warmed through.

Why use cornstarch for your wings?

Cornstarch makes the wings crispy when baked, but when you toss the hot wings in the sauce after the first round in the oven, the wings get nice and sticky while that sauce thickens.

It’s my absolute favorite way to make crunchy, sticky wings!

I hope you enjoy it! Let me know down below in the comments if you give these a try.

Miso wings dipped in ranch dressing

Sticky Miso Chicken Wings Recipe

Print
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sticky miso wings on a plate with ranch dressing

Sticky Miso Chicken Wings


  • Author: Mila Clarke Buckley
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 26 wings 1x
  • Diet: Diabetic

Description

One thing I love about using Miso is how well it pairs with sweet ingredients to make a savory/sweet combo. My Sticky Miso Wings using Truvia Original Sweetener has an insane flavor and will keep you heading back to the counter for more! 


Ingredients

Units Scale

For the wings:

  • 2.5 pounds of chicken wings
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 cup corn starch
  • 1 tablespoon of oil (optional)

For the Sauce:

Optional: 

  • Ranch Dipping Sauce
  • Chopped Green Onion Garnish

Instructions

  1. Preheat your oven to 450 degrees Fahrenheit. 
  2. Begin by patting your wings completely dry. We do this step to ensure that the wings get super crispy in the oven. Patting the wings dry removes surface-level moisture. 
  3. Season the wings with oil, salt, garlic powder, and corn starch. 
  4. Toss together until cornstarch has lightly coated the wings. 
  5. Place on a baking sheet covered with foil and a wire rack. Bake for 30 minutes. 
  6. To make your sauce: In a food processor, or blender, add pineapple, fresh garlic, ginger, miso, tamari, truffle mayo, mirin, and Truvia Original Sweetener. 
  7. Blend until smooth and set aside in the fridge. 
  8. In a large bowl, add your cooked wings, and sauce together, tossing until the wings are completely coated in the sauce. 
  9. Turn your oven down to 400 degrees Fahrenheit
  10. Put your wings back on the baking sheet and bake your wings for another 20 minutes at 400 degrees, or until the internal temperature of the thickest part of the wing reaches 165 degrees Fahrenheit. 
  11. You should enjoy these immediately, but you can also store them in an airtight container for up to 5 days, and reheat them in the air fryer, or oven until crisp and warmed through. 
Sticky Miso Chicken Wings | The Hangry Woman
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Fusion

Nutrition

  • Serving Size: 5 wings
  • Calories: 217
  • Sugar: 2.3g
  • Sodium: 520.8mg
  • Fat: 6.6g
  • Carbohydrates: 17.4g
  • Fiber: 1g
  • Protein: 21.2g
  • Cholesterol: 50.4mg

Keywords: chicken wigs, miso wings, sticky miso wings, sticky miso chicken wings

One Response

  1. Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

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mil standing in kitchen setting table

Hi! I'm Mila.

I’m a millennial woman living with LADA (Latent Autoimmune Diabetes in Adults) after a type 2 diabetes misdiagnosis.  I love food, travel and my kitchen!

Hangry Woman is for anyone with diabetes – regardless of type.

I’m here to help you live your best life possible diabetes by showing you how to create simple, blood-sugar friendly and delicious meals

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