Crispy Oven-Baked Spicy Miso Chicken Wings with Quinoa
Perfectly crispy chicken wings and drumettes get their irresistible flavor from a glossy spicy miso glaze that balances sweet, salty, and umami notes with a kick of heat. The wings bake on a rack for maximum crispiness while you prepare a savory quinoa and vegetable stir-fry using the same addictive sauce. This Asian-inspired dish works beautifully for weeknight dinners, game day gatherings, or casual entertaining when you want something more exciting than basic buffalo wings.
Ingredients
- 1 ½ lbs chicken wings and drumettes
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 lime, cut into wedges
- foil, for baking
- ½ cup spicy miso sauce
- 2 tsp white sesame seeds
- ½ cup water, plus 2 tablespoons
- ⅓ cup low-sodium soy sauce
- 2 Tbsp sugar
- 1 Tbsp miso paste
- 2 tsp chili garlic saucesriracha1:1spicy
same heat level
- 1 Tbsp cornstarch
- 1 Tbsp cooking oil
- 2 cups frozen vegetables, any mixfresh vegetables1:1fresh
cook 2-3 minutes longer
- 1 ½ cups cooked quinoa
Instructions
- 1
Heat oven to 450F
- 2
Line sheet pan with foil and place oven-safe cooling rack on top
- 3
Arrange chicken wings and drumettes on rack with space between pieces
- 4
Roast until cooked through and crispy, turning halfway, about 35 minutes
- 5
Combine water, soy sauce, sugar, miso paste and chili garlic sauce in small saucepan
- 6
Bring sauce to simmer over medium-high heat
- 7
Whisk cornstarch with remaining water
- 8
Add cornstarch mixture to sauce and simmer until thick, 2 to 3 minutes
- 9
Heat wok over medium-high heat when chicken is almost done
- 10
Add oil then frozen vegetables to wok
- 11
Saute until vegetables are defrosted and moisture has cooked off, 5 to 6 minutes
- 12
Add half the miso sauce and quinoa to vegetables
- 13
Stir for 1 minute to heat quinoa through
- 14
Toss finished chicken with remaining miso sauce and sesame seeds
- 15
Serve chicken with quinoa mixture and lime wedges
Tips
Use a cooling rack on your sheet pan to allow air circulation around the wings for maximum crispiness.
Reserve half the miso sauce for the quinoa - this ties the whole meal together with consistent flavors.
Pat wings dry and let them come to room temperature before roasting for even better texture.
Good to Know
Refrigerate cooked wings up to 3 days in airtight container.
Wings can be seasoned and refrigerated up to 24 hours before roasting.
Serve immediately while wings are crispy and sauce is warm.
Common Mistakes
Pat wings completely dry to avoid steaming and soggy skin.
Don't overcrowd the rack or wings won't crisp properly.
Let sauce cool slightly before tossing with wings to prevent overcooking.
Substitutions
cook 2-3 minutes longer
FAQ
Can I use fresh vegetables instead of frozen?
Yes, use 2 cups fresh vegetables and stir-fry 2-3 minutes longer until tender-crisp. Fresh vegetables may need slightly more cooking time.
How long do leftovers keep in the refrigerator?
Store cooked wings and quinoa separately for up to 3 days. Reheat wings in 400F oven for 5-8 minutes to restore crispiness.
Can I make the sauce ahead of time?
Yes, prepare the miso sauce up to 3 days in advance and store refrigerated. Reheat gently before using with the wings.