Garlic Miso Chicken Wings ガーリック味噌チキン

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Garlic Miso Chicken Wings Recipe |

My kids love chicken wings.  I usually use drumettes for them so they can easily enjoy these mini-drumsticks.  This recipe was originally from my Japanese friend who used to live in San Francisco because of her husband’s work.  We had our first and second kids around the same time (then she had third) and our kids played really well together.  Since she’s shared this original version with me, I changed the recipe to fit my family’s taste.  The recipe is very easy to prepare and I hope you will like these wings.  The combination of garlic, miso, soy sauce and mirin is simply amazing.

On a separate note, I’m thrilled to announce that I’m being featured for Top Mom for August on  She’s Cookin’!  Every month Priscilla features a mommy blooger and one of the featured blogger’s recipes on her website.  Priscilla shares family-friendly recipes and write-ups related to local events and restaurants around OC (Orange County in Los Angeles).   I’m very honored to be chosen and thank you Priscilla!  I hope you will stop by She’s Cookin’ and say hi to Priscilla!

Garlic Miso Chicken Wings II

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Garlic Miso Chicken Wings
Prep time
Cook time
Total time
Serves: 2-4
  • 10 chicken wings (or any parts of chicken)
  • 4 cloves garlic, minced
  • 3 Tbsp. Miso - I use awase miso (red & white mixed).
  • 2 Tbsp. soy sauce
  • 2 Tbsp. mirin
  1. Rinse the chicken and pat it dry with paper towel. Prick the chicken with a fork and put them in a Ziploc bag.
  2. Mince the garlic (I use garlic press) and combine it with miso in a small bowl.
  3. Add the mixture into the Ziploc bag and rub it all over the chicken from outside the bag. Keep in the fridge for at least 4-6 hours (preferably overnight).
  4. About 3 hours before cooking, add soy sauce and mirin in the bag and mix well. Keep in the fridge until you are ready to cook.
  5. Line the bottom of broiler pan with aluminum foil (so that you don’t have to clean later) and oil the broiler rack. Place the chicken on the broiler rack skin side down first. Turn the broiler on high (no preheat) and place the broiler rack 6 inch away from the top (middle oven rack) and broil for 10 minutes, or until nicely browned. Then flip the chicken (now skin side is up) and broil for another 10 minutes. The cooking time will vary depending on the oven.
  6. If you use other parts of chicken like chicken thigh or breast, preheat oven to 425F. Line a baking pan with parchment paper and place the meat on top. Bake for 30 minutes or more depending on the part you use. Turn the chicken over half way during cooking process. Serve immediately.
* The broiler pan with rack helps getting rid of the oil from the chicken while cooking and wings will get crispy.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.


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  1. Kim Chiu

    Yay! First one to comment for the day! These wings look delicious and I will be using them for a BBQ coming up in a couple of weeks! Thank you!

  2. Congratulations on being a top mom!!

    These wings look amazing. I love your photo with the green onion garnish. It’s beautiful! I’ve always heard that miso is very versatile but haven’t thought about using it to make juicy chicken wings. And I have tons of garlic to use from the garlic festival. Perfect recipe!

  3. Oh the color on these look good! I thought I knew how this recipe was going to go- but you always surprise me Nami! Marinating it in just the miso and garlic over night and then adding the liquids sounds like a good idea! That chicken must be totally infused with flavor!! Now I want some chicken wings…

  4. I love asian style chicken wings! Much better than buffalo wings in my book! And they are much quicker than I expected. This goes on my list of recipe for a party!

  5. These wings are fantastic! Your cooking skills are off the charts and the photography takes them to the next level. FB will be working overtime to count the buzzes on this one!

  6. Oh Yeah! This looks great and I am totally going to give it a try soon Nami! Love that it’s baked not fried, Jon and Trini will be fighting over them for sure!

  7. I’m definitely digging these chicken wings. Why don’t they serve these in pubs? May I also suggest a bit of grated ginger perhaps? Yum!

  8. Who would not like to have these wonderfully flavoured chicken wings?!! Simply awesome! Send me some here…
    Mirin is something I want to try out in cooking now…Love Japanese cooking!

  9. Congrats on being featured on Top Mum!! This recipe looks quick, easy and tasty! I wanna try it out too but I need to get my hands on a new bottle of mirin as I just finished it while making some yaki udon last night.

  10. Kimberley Chiu

    Hi Nami!

    Oh, I forgot to mention congrats on the awards…I was too distracted with thoughts of chicken wings…

    I normally don’t wake up that early, it must have been my internal food instinct telling me to wake up specifically for this post. You will most certainly find me at nijiya after work to pick up some miso paste. =)

    Have a great day!

    • Thanks Kim! You are too funny! I recommend the miso I use (above in pic) or the one in my Pantry page. Both of them are organic and no MSG etc. They are cheaper at Marina in San Mateo than Nijiya (sorry Nijiya). 😉 I think it’s around $6. Enjoy!

  11. Nami, I feel as if you had made this recipe especially for me! I love miso (and always look for more recipes calling for it), I love garlic, I love chicken wings and… you know what? I now have at home the same miso brand :-) (Do you know the brand Zyliss – your garlic press – is Swiss? I have several kitchen Zyliss accessories and really like them.)
    (Do you think I could do the same with chicken breasts cut into pieces? I have just bought 6 today :-( and no wings, no legs…)
    Thank you for sharing this fantastic chicken recipe. I already feel it will be one of my staples. I would have forgotten to say for the hundredth time how much I adore you recipes!
    Congratulations for Top Mom! You merit it at 200%!

    • Hi Sissi! I’m happy that you liked this recipe and you are going to try this. 😀 I love this miso brand – it’s mild and good for cooking & miso soup. Plus it’s organic and no MSG! Zyliss is my favorite brand – I also have can opener, cheese grater and I think there are some other stuff I can’t remember now. They work really well compared to other brands! Let me know how chicken breasts will turn out. My family don’t eat breasts so I’d like to know. It should work just fine. And thanks for your continuous support and friendship, Sissi!

      • Thank you once more for the quick email answer to my question. The chicken breasts are marinating now in the fridge (cut into pieces) and I’m patiently waiting… Finally I think it will be my dinner and not lunch as I thought! Thank you, Nami, for your friendship, kindness and encouragement! I will write to you to say how it tasted!

  12. These looks great Nami, what a wonderful combination of flavors. I have family coming over for weekend, I’m totally making these.
    Many Congratulation my Dear for TOP MOM, you deserve it Enjoy…..

  13. Kimberley Chiu

    Oh and the first time i ever used my broiler pan, the first time I even knew what a pan was, was for your chicken wings!

    • LOL! I use it to make Teba Shio too! 😉 Make sure skin side on the bottom first so the skin side will be cooked last for extra crispy texture! :-)

  14. I love miso that I always used for soup and chicken too. This will be my must try recipe, looks so delicious and easy. Thanks for sharing Nami!

  15. Nami, these are FABULOUS! My husband and I are crazy about hot wings, but the same recipe again-and-again can get old. I was looking for something new and wowza! I think I found it! Your pictures are incredible! I am happily following your amazing blog!

  16. I love miso chicken wings and garlic sounds great with it. Your wings look perfect. Funny my daughter is just now starting to like chicken wings, before when she was younger it was always chicken tenders. :)

    Congrats on being featured for top mom! You deserve it for sure!

  17. Nami, first of all congrats. Well deserved. I love this recipe. You just get it right every time. I love coming here for inspiration. Can I just say that first pic just made me smile. It’s so beautifully done. People think wings and you would guess a basket with bunches of wings. But you’ve taken them and made them pretty. You are amazing Nami. I love coming here.

  18. Congrats on being featured for Top Mom for August! :-)

    This recipe is fantastic! I love chicken wings! I am bookmarking this recipe for the next time I make them as they sound mouthwatering! <3

  19. Congrats, Nami! You really, really deserve it! And this recipe – oh so yummy! I love chicken wings, and I can eat an insane amount of them :) This recipe sounds brilliant… And the pictures are just beautiful – especially the first one! Great post! :)

  20. So sorry I’ve missed a few of your posts Nami…still suffering from post vacation imbalance lol
    Congrats on being featured on top mom
    You totally deserve it and much more my friend
    great recipe and pictures as always

  21. I absolutely love chicken wings, especially Asian recipes using things like curry powder, spices and then either baked or grilled on the barbie. Your recipe is a must try as miso is such a versatile ingredient to cook with eg Nobu’s iconic miso cod! This is perfect entertainment food too and I can think of a dozen beautiful white wines and beer to go with it, let alone some chilled sake :) :) The garnishing looks great too. Thanks Nami!

  22. Oh wow, Nami! These chicken wings look very delicious. I like the pricking technique in marinating the chicken because the marinade will really penetrate them. Congratulations on being featured on Priscilla’s site. I’m really happy for you. :)

    ~ ray ~

  23. Hello Nami,
    Everytime I visit your blog, you have an announcement to make. Girl you are unstoppable. You desserve the accolades. I’m cheering all the way here for you!
    This miso wings are awesome and seem to be so easy to make. Thanks for shairng!
    Have a wonderful Sunday!

  24. Nami, these chicken wings look so succulent and delicious. I like that you can bake them in the oven as well – creates options. Very nice!

  25. Oh baby…I could gnaw down few of those w/o even counting…chicken wings are a huge fav in my house..while husb loves the BBQ ones, I m fan of asian flavors! I really liked miso when I tasted it at cheesecake factory and I know that its gonna spark these wings too..cant wait to get some miso now!
    Hope you had a fun weekend my friend! :)

  26. I need to try your chicken recipe asap. The hubby LOVES chicken and I am curious what he thinks about these. Will need to get the ingredients this weekend. Congrats on being featured for Top Mom for August!

  27. Congrats Nami! These wings sound delicious! I love how it’s such a simple recipe (just 5 ingredients), but I’m sure the flavour packs a punch!

  28. Not only kids, old adults like me is a sucker for chicken wings ! In fact, I just roasted some yesterday – in soy sauce, five spice powder and green onions!

    I am going to try yours one day. What do you think I can use to substitute mirin? Well, I don’t really have a Japanese pantry. Also, I do not have the option for broiler settings in the oven. Can I also roast the wings at 425F, for a shorter time, maybe?

    • I haven’t tried with five spice powder and I definitely need to try that one – my husband will love it! Mirin is a sweet rice wine used in most of Japanese cooking and it’s an essential condiment to us. Not only it gives sweetness but it also gives nice luster to sauces and glazes. You can substitute with 1/4 tsp sugar + 1/4 cup white wine. It’s not the same but it’s similar enough I think… I’ve never tried baking it, but it should work.

  29. YUMS! The combinations of all seasonings are enough to make me droop! 😛
    At first when I looked at your first pic, I thought the wings are fried ones but as I continued reading, I got a little disappointed… coz I’ll have to WAIT few more mths to try this recipe! lol
    Maybe I could try the fried version first if I can’t wait. 😉

  30. Thank you, Nami, once more, for having included my experiment description 😉 As much as I enjoyed the breast version, I will definitely try this recipe with chicken wings!

  31. I had to stop by and check these out after reading Sissi’s post. The flavor combination sounds amazing. I normally roast my wings but I’m going to try your broiler method.

  32. Po

    Hi Nami, my fiance and I like these garlic miso chicken wings very much! Although I substituted the mirin with sake plus sugar and put the wings into the oven (yes, there wasn’t any mirin and broiler in my panty :p), the result was great too! We love these garlic miso chicken. Thank you for the recipe, Nami!

    • Hi Po! Thank you so much for your feedback! I’m really happy that you liked this recipe and could manage to make without mirin and broiler. :-) I appreciate you left the comment so others who are in the same situation can use your method! Thank you!! :-)

  33. Marissa

    Hi Nami! I am a new fan of yours! Just made your ginger pork chop last nite – absolutely beautiful! And very easy!!

    Just wondering if can add marinade the chicken overnight with the liquid? I just want to put them on the grill as soon as I come back from work.

    Thanks :)

    • Hi Marissa! Thank you for trying the Ginger Pork Chop recipe! I’m so happy you liked it. :)

      Yes, you can marinade the chicken in miso, garlic, mirin, and soy sauce overnight, but please remember that miso and soy sauce are both salty, so if you don’t want to make the chicken too salty, I recommend that you add the soy sauce (and mirin) on the day of cooking. :)

      Hope you enjoy this dish!

  34. Izumi

    garlic + miso is my favorite too! I always use this combo in my sashimi leftover and cook in the frypan. I will try with chicken wings too. Sounds and look delicious!

    • Hi Izumi! Ahhh garlic miso for sashimi leftover! I will have to try that. I usually marinade with soy sauce or simple miso marinade, but never thought of “garlic” miso. Thanks for your advice! :)

  35. Hi Nami,
    it would have never occurred to me to combine Miso and garlic but the chicken looks so tasty and crispy that I must try it!
    Great that your husband is back and you can share again responsibilities at home and have more time for your fantastic blog :)

  36. Jayne

    Just wondering. Why do you add the soy sauce and mirin later rather than stirring everything into the marinade? Any specific reason?

    • In general (but not all cases and it depends), we don’t really marinade some food in soy sauce for a long time. I’ve noticed that after I see more English written Japanese recipes that most soy sauce based marinade is used for overnight (in the US). But typically in Japan, it’s just a few hours top. We prefer less salty taste and try to keep the ingredients flavors. Again, there are exceptions, but not too many “overnight” marinade for soy sauce. I could be totally wrong, but that’s my observation from reading a lot of recipes. Maybe meat cut is smaller in Japan? That could be the reason too… :)

  37. Belinda Louise Davis

    Love the step-by-step instructions and pictures. If I have problems locating ingredients I hope you can help me locate it and where to buy it. A step up from the everday recipes. Nice. :)

    • Hi Belinda! Let me know how I can help you with. :) If you need to buy miso and mirin, try Japanese store (or Asian store) or Whole Foods (if you are in the US). Hope that helps!

  38. Hi! I just wanted to let you know that I finally got around to posting these chickens wings that I made a while ago. As I already tweeted you, we loved them. Linked back to you of course. Thanks!

  39. Sunny

    I tried this recipe a couple weeks ago. I rarely use meat with bones, so i tried it with medium pieces of breasts. I really followed all instruction for the marinade, times and all. The sauce pleased me but it was really too strong and i broke my chicken pieces and ate them over rice. So this time i bought drummettes just to try this again, i hope it works better because the garlic sauce was really interesting!

    • Hi Sunny! The chicken wings naturally produce more oil and the meat will be more moist and the sauce will be a bit milder in a way. I hope you will like it with chicken wings this time. :)

  40. Good morning Nami! Just wanted to stop by and say that I used your garlic miso marinade for grilled chicken wings the other night and it was delicious! We had the leftover wings for supper last night with the massaged kale salad with peaches. Fabulous meal! I think the wings got even better. :) Thanks for such a fabulous chicken recipe to add to our list of favorites!

    • Hi MJ! Awww what a wonderful surprise! Thank you so much for trying this recipe and giving me feedback. I tried the kale salad with nectarines before leaving for Japan, and my family loved it too! Thanks SO much for the delicious idea!

  41. Yvonne C

    Hi Nami,
    This sounds super delicious and I want to make this for my upcoming pot-luck BBQ.
    Do you think the marinate will be OK for a BBQ (grill style?), only because I know some marinades will brown/burn more easily than others.
    Thanks! Love your posts!

    • Hi Yvonne! Sure, you can bbq on the grill too. However, miso can easily get burn so remove the marinade before you grill (but the chicken should be flavorful after enough marinade time). Hope that helps! :)

  42. jayne

    Hi Nami,

    I’m a new visitor in your blog, but I’ve tried castella cake and udon, both came out beautifully.
    My boys are truly happy.
    Now I’m marinating these chicken wings, I hope it will become another hit.
    Miso-garlic combi sounds like Nobu’s famous miso cod for me :)
    Will return with the result.
    Thanks a lot for sharing the recipes.

      • jayne

        Hi Nami,

        The wings are lovely and delicious. I baked second batch this afternoon, my boys are so happy with them.
        The first batch was a bit salty and sour for their taste, I had to tamper with a dash of sugar.
        Second time, I reduced the mirin and only used white miso.
        Definetely a keeper! Thank you for the fabulous recipe

        • Hi Jayne! Great to hear your children enjoyed this dish. Yes please adjust to your liking, especially miso flavor is different in each brand (esp. salt amount). Thank you for leaving your feedback here. I appreciate it! :)

  43. Tim Huie

    What happened to the option to save the recipes into a recipe box?

    It is a very useful tool to save the recipes for future use, and is one that I use quite often.

    I hope you plan on bringing it back.

    • Hi Tim! Thank you so much for bringing this issue to my attention as I wasn’t aware of this till now. I’m in the middle of converting my 350 recipes to new recipe format “manually”. My recent recipes have been already converted to a new format and Ziplist works fine. Since I already made ziplist point to the new format, it doesn’t work on the old format anymore. I didn’t know this at all. Now I need to work harder to convert old recipes… I’m terribly sorry about this. It’s a lot of work to switch and it’s been a bit slow process. :/ I sincerely apologize for the inconvenience.

  44. Hi Nami! I finally made these wings for dinner tonight and they were delicious!! You got me to finally use my broiler plate and it worked like a charm. : ) The wings were so flavorful, juicy, and just finger-licking good. My whole family, including the little guy, LOVED it! Thank you for this easy and wonderful recipe; I will make it again very soon (and often). xo

    • Hi Monica! Awww! Thank you so much for trying this recipe, Monica! I’m so glad to hear you and your family enjoyed this recipe! Thank you for your kind feedback. xoxo :)