When you think of chicken wings here in the States, you probably think of classic wings like buffalo wings (it’s made from chicken regardless of what Jessica Simpson says), 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!
We used Nami’s @ JOC excellent recipe as a base and built on it to make it low-carb/keto. So the next time you find yourself craving wings for your low-carb/keto snack, give this Japanese tebasaki (which just means chicken wings) a try!
Just a note, this recipe 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!
This dish is keto friendly at ~3g carbs per serving, or about 8-10 wings. These wings pack some serious flavors starting with a semi-sweet garlic profile followed by an explosion of soy umami!
The special ingredients needed for this recipe are Miso, Japanese Cooking Sake (can be replaced with dry sherry), Soy Sauce, Swerve/Monkfruit and Toasted Sesame Seed (optional). All these can be picked up on Amazon (aside from Japanese sake) or a local Asian Supermarket.
Now, let’s get cooking!
Prepping Time 10M
Marinating Time 24H
Cooking Time 20M
Total Time 24H30M
Net Carb/Serv ~3g
Serving 8-10 wings
Ingredients
- 8-10 Wings & Drumettes
- 4-6 Garlic Clove (more for personal preference)
- 3 tbsp Miso
- 2 tbsp Japanese Sake
- 2 tbsp Soy Sauce
- 4 tsp Swerve/Monkfruit
- 1 tbsp Water
- 1 Large Ziplock Bags
- 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, Swerve/Monkfruit 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 for 24 hours.
5) Once ready to cook, preheat oven to 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) Rearrange rack to be around 6-8″ from the heating element (on our oven, it is the 2nd slot from the top). Place the tray in the CENTER of the oven and bake chicken for 10 minutes or until browned.
9) Once browned, flip chicken and bake for additional 10 minutes or until browned. If the chicken is browning too quickly, lower the tray to rack below. If you like a little char on your wings, switch over to broil and char the skin for 1-2 minutes. Transfer to serving plate and garnish with optional green onions and Toasted Sesame Seeds. Enjoy!!
Hope you enjoy your low-carb/keto Garlic Miso Chicken Wings!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!
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Garlic Miso Chicken Wings
Ingredients
- 8-10 Pieces Wings & Drumettes
- 4-6 Clove Garlic (more for personal preference)
- 3 tbsp Miso
- 2 tbsp Japanese Sake
- 2 tbsp Soy Sauce
- 4 tsp Swerve/Monkfruit
- 1 tbsp Water
- 1 Piece Ziplock Bags
- 1/4 tsp Toasted Sesame Seed (optional)
- 1 Stalk (optional) (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, Swerve/Monkfruit 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 for 24 hours.
- Once ready to cook, preheat oven to 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.
- Rearrange rack to be around 6-8" from the heating element (on our oven, it is the 2nd slot from the top). Place the tray in the CENTER of the oven and bake chicken for 10 minutes or until browned.
- Once browned, flip chicken and bake for additional 10 minutes or until browned. If the chicken is browning too quickly, lower the tray to rack below. If you like a little char on your wings, switch over to broil and char the skin for 1-2 minutes. Transfer to serving plate and garnish with optional green onions and Toasted Sesame Seeds. Enjoy!!
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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!