Miso-Maple Chicken Wings

All-American chicken wings meet Asian umami—and all-natural, unprocessed sweeteners—to create this addictive sweet-and tangy hors d’oeuvre.
Photography By Natalie Ermann Russell | September 15, 2013

Ingredients

  • 2½ pounds chicken wings (about 20)
  • Zest and juice of ½ lemon
  • 2 Tbsp. tamari
  • ¼ cup Grade A maple syrup (Grade B for a deeper flavor)
  • 2 Tbsp. white or yellow miso
  • 2 Tbsp. blackstrap or sorghum molasses
  • Celery sticks and blue cheese dressing (optional)

Instructions

1. Preheat oven to 425°F. Arrange chicken wings on greased baking sheet. Bake 30 minutes, then turn wings over. Bake another 30 minutes.

2. Meanwhile, make sauce: In a large saucepan, bring lemon juice and zest, tamari, syrup, miso, and molasses to a simmer, cooking until slightly thickened, about 8 minutes (it can quickly burn, so keep whisking). Turn off heat.

3. Add the wings to the saucepan, and toss (using tongs) until coated. Transfer to a platter, and serve with celery sticks and blue cheese dressing.

Ingredients

  • 2½ pounds chicken wings (about 20)
  • Zest and juice of ½ lemon
  • 2 Tbsp. tamari
  • ¼ cup Grade A maple syrup (Grade B for a deeper flavor)
  • 2 Tbsp. white or yellow miso
  • 2 Tbsp. blackstrap or sorghum molasses
  • Celery sticks and blue cheese dressing (optional)
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