Pat dry the chicken with paper towels and prick the wings with a fork. I recommend this extra step especially if you're using skin-on and bone-in chicken. Transfer the wings to a resealable plastic bag.
Mince the garlic (I use a garlic press). Combine the garlic and miso together in a small bowl.
Add the miso mixture into the bag and rub the wings from outside the bag. Keep in the fridge for at least 6 hours (preferably overnight).
About 3 hours before cooking, add soy sauce and mirin in the bag and mix well. Keep in the refrigerator until you are ready to cook.
To Cook the Wings
Line the baking sheet with aluminum foil (so that you don’t have to clean later) and put an oven-safe wire rack on top. Place the chicken on the rack skin side down first. Remove the miso marinade as much as possible as miso gets burnt easily.
Set the oven broiler to high (550ºF/288 ºC) for 3 minutes before cooking. Place the baking sheet in the middle rack of the oven, about 8" (20 cm) away from the heating element. Cook for 9-10 minutes, until nicely brown and crispy, and then flip the chicken to cook the other side (skin side) for another 9-10 minutes. Watch the chicken carefully not to burn; if your oven is small/strong, try broiling at medium (500ºF/260ºC) or lower the rack.
If you don't have a broiler: You can bake it instead. Bake at 425-450 ºF (220-230 ºC) for 45 minutes. Monitor the cooking time – the chicken is cooked through when internal temp is 165 ºF (74 ºC).
For chicken thigh or breast: Preheat oven to 425 ºF (220 ºC). Line a baking sheet with parchment paper and place the meat on top. Bake for 30-40 minutes (depending on the part and thickness). Turn the chicken over halfway during the cooking process.
For chicken drumstick: Preheat oven to 425 ºF (220 ºC). Line a baking sheet with parchment paper and place the meat on top. Bake for 40-45 minutes, or until internal temp is 165 ºF (74 ºC). Turn the chicken over halfway during the cooking process.
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.