Oven-Baked Marinated Chicken Wings with Kimchi and Miso Sauce

Marinated Chicken Wings

I wanted to make these marinated chicken wings special, so I used two fermented ingredients to make a delicious marinade: kimchi and miso. Kimchi and miso are two of my favorite fermented foods, and since they are rich in salt and umami flavor, they make a fantastic marinade.

Miso Chicken Wings

I’m a huge fan of hot and lemon pepper wings, but miso wings are by far the best.

Kimchi miso chicken wings are unique and addicting, with the sweetness of maple syrup and kimchi’s spiciness. Bring these miso wings to any tailgate or watch party, and you’ll be a crowd-pleaser.

How to Marinate Chicken Wings

Marinating chicken wings is simple. You do need a blender to prepare the marinade in this recipe.

Once you prepare the marinade, add everything to a large mixing bowl and toss to coat the chicken wings evenly. The marinade is thick and forms a paste that sticks to the chicken wings well.

Getting Your Oven Baked Chicken Wings Crispy

I know what you’re thinking; how do I make oven-baked chicken wings that are crispy and not soggy? I have two tricks for that.

The first option is to use a grated baking rack that fits a sheet pan, and you can bake the chicken wings on that. The grated rack will allow the juices and fat to drip down into the sheet pan and off the chicken so it can get crispy.

The second option is to use a parchment paper-lined pan, drain off the fat and juices halfway through baking, and replace the parchment paper halfway through baking. I do not have a grated baking rack, so I used the parchment paper and draining trick.

Baked Marinated Chicken Wings

Here are all the ingredients and supplies you need to make baked marinated chicken wings:

• 3 pounds of organic chicken wings
• Miso ( I used red bean garlic miso that I teach students to make in the Fermented Foods Semester Course)
• Kimchi
• Maple Syrup
• Grass-Fed Butter
• Gochugaru
• Salt
• Sheet pan with parchment paper or baking rack
• Blender
• Large mixing bowl

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Oven-Baked Marinated Chicken Wings with Kimchi and Miso Sauce

Try these caramelized, sticky, crispy miso chicken wings this weekend. These oven-baked marinated chicken wings are impossible to put down and perfect for football parties.

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• Prep: 1 hour
• Cook: 1 hour
• Total Time: 2 hours

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Ingredients

• 3 lbs chicken wings
• 1/4 cup miso (for the marinade)
• 1/4 cup kimchi (for the marinade)
• 1 tablespoon maple syrup (for the marinade)
• 3 tablespoons melted butter (for the marinade)
• 1/4 cup warm water (for the marinade)
• 2 tablespoons melted butter (for the sauce)
• 2 tsp gochugaru (for the sauce)
• 1 tsp miso (for the sauce)
• 2 tsp maple syrup (for the sauce)
• chopped cilantro
• green onions

Instructions

1. To make the marinade, blend the miso, maple syrup, kimchi, 3 tablespoons of melted butter, and water in the blender.
2. Add the marinade and the chicken wings to a large bowl and toss to combine.
3. Marinate for 1 hour in the fridge.
4. Preheat your oven to 475° F and line a baking pan with parchment paper (or use a baking pan fitted with a wire rack)
5. Place the marinated chicken wings on the pan in one layer.
6. Bake for 20 minutes, then carefully remove the wings from the oven. (if using parchment paper, drain off all excess fat liquid from pan.)
7. Reduce to the heat to 425° F and bake for 20 more min until lightly crispy.
8. Prepare the sauce by mixing the two tablespoons melted butter, gochugaru, maple syrup, and miso.
9. Remove the wings from the oven and carefully transfer them to a clean mixing bowl. Toss the hot wings in the sauce.
10. Place the wings back on the pan. (if using parchment paper, replace the parchment paper on the pan with a new sheet)
11. Bake for 15 more minutes until golden brown and crispy.
12. Top with chopped cilantro, green onions and a sprinkle of salt.

Notes

• alternative to parchment paper you can use a baking pan with a fitted baking rack.

Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

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