When you think of chicken wings here in the States, you probably think of classic wings like buffalo wings, hot wings, chili lime, etc.
Well, in Japan they have their own set of classic chicken wings like tebasaki, tebasaki age, and my personal favorite as well as today’s recipe – Garlic Miso Chicken Wings!
Why is this my favorite? Well, just look at the name – how can you go wrong when combining garlic and miso together to create a wing that’s bursting with garlic umami flavor!
Plus it’s really easy for make and great for meal prepping!
The only downside is that it does require overnight marination, so we recommend making a large batch and freezing after marinating. That way, you can just defrost and cook it whenever you want!
We start by making the marinade which consists of mixing together some grated garlic, Miso, Japanese sake, Soy Sauce, and a sugar-free sweetener like Monkfruit Erythritol Blend.
Then we simply throw all that into a ziplock bag with the chicken wings and let it marinate for at least 24 hours but you probably could safely marinate for up to 48 hours. Once the marination is complete, we simply throw it in the oven and cook it for 20 minutes and there you go, you have yourself some garlic miso chicken wings!
So the next time you find yourself craving wings, give this Japanese tebasaki a try!
Now, let’s get making this Garlic Miso Chicken Wing recipe!
- Prepping Time 10M
- Marinating Time 24H
- Cooking Time 20M
- Total Time 24H30M
- Net Carb/Serv ~3g
- Serving 8-10 wings
Ingredients
- 1 1/2 lbs Chicken Wings & Drumettes
- 4 Garlic Clove
- 3 tbsp Miso
- 2 tbsp Japanese Sake
- 2 tbsp Soy Sauce
- 4 tsp Sweetener (Monkfruit Erythritol Blend, sugar or sweetener of choice)
- 1 tbsp Water
- 1/4 tsp Toasted Sesame Seed (optional)
- 1 Stalk Green Onion (optional)
Directions
1) Gather all the ingredients.
2) Grind garlic with a grinder or a garlic press and put into a mixing bowl.
3) Add Miso, Japanese Sake, Soy Sauce, sweetener and water into same mixing bowl and mix well. Once marinade liquefies, add chicken wings and toss well.
4) Transfer tossed wings into zip lock bags and marinate in fridge for 24 hours.
5) Preheat oven to broil 500F.
6) Wash wings off with water and pat dry with paper towel. Note – if you intend to meal prep some of the wings, freeze at this step. Line oven tray with aluminum foil and spray/coat with cooking oil or use a silicone baking mat. Line chicken on a tray skin-side down and make sure they are not touching one another.
7) Optional – finely chop green onions and set aside.
8) Place the tray in the CENTER of the oven and broil chicken for 10 minutes or until browned skin side down. Note – if the chicken is browning too quickly, lower the tray to rack below.
9) Once browned, flip chicken and broil for additional 10 minutes or until browned. If you want a crispy skin, move the rack 6-8″ away from heating element and cook for an additional 1-2 minutes. Transfer to serving plate, garnish with optional green onions and Toasted Sesame Seeds.
Hope you enjoy your Garlic Miso Chicken Wings!
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Garlic Miso Chicken Wings
Ingredients
- 1 1/2 lbs Chicken Wings & Drumettes
- 4 Clove Garlic
- 3 tbsp Miso
- 2 tbsp Japanese Sake
- 2 tbsp Soy Sauce
- 4 tsp Sweetener or sweetener of choicemonkfruit erythritol blend, sugar or sweetener of choice
- 1 tbsp Water
- 1/4 tsp Toasted Sesame Seed optional
- 1 Stalk Green Onion optional
Instructions
- Gather all the ingredients.
- Grind garlic with a grinder or a garlic press and put into a mixing bowl.
- Add Miso, Japanese Sake, Soy Sauce, sweetener and water into same mixing bowl and mix well. Once marinade liquefies, add chicken wings and toss well.
- Transfer tossed wings into zip lock bags and marinate in fridge for 24 hours.
- Once ready to cook, preheat oven to broil 500F.
- Wash wings off with water and pat dry with paper towel. Note - if you intend to meal prep some of the wings, freeze at this step. Line oven tray with aluminum foil and spray/coat with cooking oil or use a silicone baking mat. Line chicken on a tray skin-side down and make sure they are not touching one another.
- Optional - finely chop green onions and set aside.
- Place the tray in the CENTER of the oven and broil chicken for 10-15 minutes or until browned skin side down. Note – if the chicken is browning too quickly, lower the tray to rack below.
- Once browned, flip chicken and broil for additional 10 minutes or until browned. If you want a crispy skin, move the rack 6-8″ away from heating element and cook for an additional 1-2 minutes. Transfer to serving plate, garnish with optional green onions and Toasted Sesame Seeds.
Video
Nutrition
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Is a good chunk of the flavor not lost upon washing? Have you tried these grilled rather than baked?
Hi Kristina! As long as you marinate the wings overnight, all the flavors will be infused in the meat so washing will be ok. Actually, if you don’t wash off the marinate, it will burn in the cooking process and be super salty. We never tried BBQing them, but I don’t see how you could go wrong with adding an extra smoke flavor in there!
Your recipes look amazing and I can not wait to try them out. How do you calculate the nutrition info. because they seem a little off to me ??♀️. I’m on a really strict diet, counting carbs and protein amount and would like to know if the nutrition is for 1 piece or a whole serving. Thank you.
Hey Linda! The NF are calculated out automatically with a program using an API database, so sometimes the NF can be off. For example, if the recipe calls for a marinade, the program will calculate all the marinade ingredients without accounting that you don’t consume the marinade.
For most of our recipes, we list the net carbs per serving. So for this recipe, it would be 1 serving is ~ 3 net carbs. 1 serving is around 8 pieces of wings, so each wing would be ~0.375g of net carbs. Hope that helps!
Thank you so much for getting back to me so quickly. I love your recipes and I’m excited to try them all! So glad I found a site with low carb Asian recipes by actual Asians! ❤️
Haha, so happy to hear you like our recipes and so glad you found us here at LCA!