Easy Grilled Asian Miso Chicken Wings with Garlic
Tender chicken wings marinated in a savory blend of miso paste, soy sauce, and mirin, then grilled or broiled until golden and crispy. The umami-rich marinade penetrates deep into the meat during a 4-8 hour soak, creating wings with complex Asian flavors balanced by aromatic garlic and scallions. Perfect for dinner, parties, or as an appetizer, these wings need no dipping sauce or garnish - the marinade provides all the flavor complexity needed. The recipe works equally well on the grill for smoky char or under the broiler for convenience.
Ingredients
- 30 chicken wings, tips removed, cut in 2 partschicken thighs1:1 ratiopreference
longer cook time needed
- 3 scallions, diced (white and green parts)
- 12 garlic cloves, minced
- 9 tablespoons miso paste
- 6 tablespoons soy sauce, lite or low sodium
- 6 tablespoons mirin
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
Instructions
- 1
Add all marinade ingredients to a large ziplock bag and shake to combine
- 2
Add chicken wings to bag, seal, and shake to coat all pieces well
- 3
Refrigerate and marinate for 4-8 hours
- 4
Preheat grill or broiler
- 5
For grilling, start wings on indirect heat until fat renders, then move to hotter section
- 6
For broiling, place on second shelf down
- 7
Cook wings 7-10 minutes per side until golden and crispy
- 8
Watch carefully to prevent burning
- 9
Serve immediately without garnish or dipping sauce
Tips
Use a ziplock bag for marinating - it's easier than a bowl and ensures even coating of all wing pieces
Start grilled wings on indirect heat to render fat safely, then move to direct heat for final crisping
Watch wings closely during cooking as the miso marinade can burn quickly under high heat
Good to Know
Cooked wings keep 3-4 days refrigerated in airtight container
Wings can be marinated up to 24 hours ahead for deeper flavor
Serve immediately while skin is crispy, no garnish needed
Common Mistakes
Keep wings moving on grill to avoid burning from miso sugars
Don't skip the marination time or wings will lack flavor depth
Pat wings dry before cooking to achieve crispy skin
Substitutions
FAQ
Can I use frozen chicken wings?
Yes, but thaw completely and pat very dry before marinating. Frozen wings release more moisture during cooking which can prevent crispy skin.
What if I don't have mirin?
Substitute with rice vinegar mixed with a little sugar, or use dry white wine with honey. The wings will be less sweet but still flavorful.
How long will leftover wings keep?
Cooked wings keep 3-4 days refrigerated. Reheat in oven at 400F for 5-7 minutes to restore crispiness rather than microwaving.