Miso Chicken Wingettes

Chicken Wingettes


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Miso coated chicken wingettes are prepared with a sweet Japanese miso (matured soy bean glue) and heated in the broiler until succulent and heavenly. Chicken wings are a mainstream dish in Japanese cooking, known as “tebasaki,” yet they are regularly served entire, and not cut up into littler wingettes as they are in this Recipe.

This formula is genuinely speedy and simple as the elements for the sauce are essentially blended and afterward hurled with the wingettes. There are a few choices to help tailor the formula to suit your preferences superbly. Appreciate!


  • 1 pound wingettes (drumettes and wingettes; yields about 5 to 6 pieces)
  • 2 tablespoons Japanese miso paste (fermented soy bean)
  • 2 tablespoons mirin (sweet cooking sake)
  • 2 tablespoons sugar (granulated white, adjust to taste)
  • 1 1/2 teaspoon rice vinegar
  • 1/4 teaspoon ginger (chopped, or substitute with prepared fresh grated ginger in a tube)
  • 1 teaspoon olive oil
  • 1 can canola oil cooking spray (to coat baking dish)
  • Optional: 2 teaspoons roasted white sesame seeds
  • Optiona: 1 tablespoon green onions (chopped)

Steps to Make It

  1.  Pre-heat the oven to 400 F.
  2. In a large bowl combine miso paste, mirin, sugar, rice vinegar, olive oil, and ginger. Mix the ingredients until well incorporated. Set aside.
  3. If you purchased wings, cut these down into two pieces, the drumette, and the wingette. The tip can be discarded if you choose.
  4. Add all of the wingettes to the bowl and coat well with the miso mixture.
  5. Spray a baking dish with canola oil, or cover with foil and spray with canola oil to prevent chicken from sticking to the dish, and also for easy clean-up.
  6. Bake chicken for 35 to 40 minutes until juices run clear and internal temperature of the meat reaches 165 F. Chicken should appear lightly browned. Note, if you prefer the chicken darker, simply broil on low for 1 to 2 minutes until it reaches desired color. Be sure to keep an eye on the chicken while it’s broiling as it can quickly burn.
  7. Plate the chicken wingettes and garnish with roasted sesame seeds and, or, chopped green onions if you desire.


  • Any miso may be used: red, white, or awase (mix of red and white miso).
  • Total:55 mins
  • Prep:20 mins
  • Cook:35 mins
  • Yield:2 servings

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