- 3 lbs chicken wings
- 1/4 cup miso
- 1/4 cup kimchi
- 1 tablespoon maple syrup
- 3 tablespoons melted butter
- 1/4 cup warm water
- 2 tablespoons melted butter
- 2 tsp gochugaru
- 2 tsp maple syrup
- pinch of salt
- chopped cilantro
- green onions
- To make the marinade, blend the miso, maple syrup, kimchi, 3 tablespoons of melted butter, and water in the blender.
- Add the marinade and the chicken wings to a large bowl and toss to combine.
- Marinate for 1 hour in the fridge.
- Preheat your oven to 475° F and line a baking pan with parchment paper*
- Place the marinated chicken wings on the pan in one layer.
- Bake for 20 minutes, then carefully remove the wings from the oven and drain off all excess fat liquid from pan.
- Reduce to the heat to 425° F and bake for 20 more min until lightly crispy.
- Prepare the sauce by mixing the two tablespoons melted butter, gochugaru, maple syrup, and a pinch of salt.
- Remove the wings from the oven and carefully transfer them to a clean mixing bowl. Toss the hot wings in the sauce.
- Replace the parchment paper on the pan with a new sheet, and place the wings back on the pan.
- Bake for 15 more minutes until golden brown and crispy.
- Top with chopped cilantro, green onions and a sprinkle of salt.
