- 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
- 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 (or use a baking pan fitted with a wire rack)
- Place the marinated chicken wings on the pan in one layer.
- Bake for 20 minutes, then carefully remove the wings from the oven. (if using parchment paper, 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 miso.
- Remove the wings from the oven and carefully transfer them to a clean mixing bowl. Toss the hot wings in the sauce.
- Place the wings back on the pan. (if using parchment paper, replace the parchment paper on the pan with a new sheet)
- Bake for 15 more minutes until golden brown and crispy.
- Top with chopped cilantro, green onions and a sprinkle of salt.
