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.
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!
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.
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
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.
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.