Miso Chicken Wings with Honey & Butter
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These quick and easy double-fried Miso Chicken Wings with Honey & Butter are extra crunchy, and packed with umami flavor and buttery goodness. Serve them with your favorite blue cheese or ranch, or just devour them solo- they’re that good!JUMP TO RECIPE
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If you’re looking for a crispy little wing to sink your teeth into, look no further than these Miso Chicken Wings with Honey & Butter. Double fried, and tossed in a SUPER FLAVORFUL Miso Honey Butter, these wings are ADDICTIVE. And dare I say it, they need no sauce or accompaniment. They might be pure wing perfection. Miso glazed chicken wings for the WIN.
The secret to crispy wings: The double fried method
To make these umami-packed, finger-licking good wings, you’ll start by frying the wings. To make the wings, you will need:
- Good quality chicken wings; party style, or trimmed and split. I highly recommend Cooks Venture wings. They are pasture raised, juicy and delicious.
- Canola oil, or similar neutral oil, for frying. I fry my wings on the stove in a deep pot, but you can also use a deep fryer if you have one! The key is ultra-hot oil, so a neutral oil like canola is needed.
- Cornstarch, to ensure a crackly, crunchy exterior.
- Salt and fresh ground black pepper, for seasoning the chicken.
First and foremost- dry the wings well. Set them on paper towels and get them good and dry. If there is too much moisture, the wings will not fry up crispy.
Next up, season. Simply season the wings well with salt and pepper. Any salt will do. I usually reach for fresh ground Himalayan pink salt and my pepper grinder for this step.
After the chicken is well seasoned, toss the wings in a bowl with some cornstarch, using your hands, until the chicken is well coated. You’re not really breading them, so much as really making sure they are DRY. Cornstarch also amps the crunch factor.
Once the chicken is nicely coated in the cornstarch, it’s time to fry. To fry, heat about 3″ of oil over medium-high heat in a deep pot, such as a medium saucepan. Not one for using thermometers, I usually just heat the oil for 7-10 minutes, and throw a pinch of cornstarch in to test before adding the wings. When the cornstarch dissipates immediately, the oil is ready.
To double fry- add the wings (working in batches) and fry for 6 minutes. I like to separate the drums from the flats and fry them together. After 6 minutes, remove the first batch of wings, and drain them on a wire rack lined baking sheet. Add the second batch to the hot oil and repeat. Once the second batch comes out- add the first batch BACK IN. Fry the wings a second time, this time for 4 minutes. Drain the wire rack, and repeat until all wings are double fried.
Trust me on the double frying! The first time the wings come out, they’ll be crisp, and very light in color. The second time, they’ll be richer in color, and OH SO CRUNCHY.
Saucin’ on you: Making the quick and easy Miso Honey Butter
Once you’ve fried up all your wings, all that’s left to do is sauce the Miso Chicken Wings and serve!
To make the sauce for the miso glazed chicken wings, you’ll combine some good, organic miso paste (found at Asian supermarkets, some local groceries, and online) with melted butter, fresh garlic, and honey.
I always make the sauce last, because it has a tendency to thicken as it sits. If this happens to you and it looks too thick, just throw it back in the microwave for 30 seconds and give it a good whisk to loosen it back up before tossing the wings.
What to serve with the Miso Chicken Wings
Alright, so, these miso glazed chicken wings are kind of perfect as-is. BUT- if you love you some sauce, feel free to dip them into some ranch or blue cheese. I’ve got a great tangy Greek Yogurt Ranch Dip that would work well!
If you make my Miso Chicken Wings with Honey & Butter, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Looking for more great recipes? Why not try my Italian Egg Rolls with Prosciutto, Philly Cheesesteak Jalapeno Poppers, Salami Cheesesteak Wontons with Tangy Special Sauce, or General Tso’s Ramen Egg Rolls!
Miso Chicken Wings with Honey & Butter
- 14 party chicken wings, or 7 full size chicken wings, trimmed and split
- Canola oil for frying (see notes)
- 1/2 cup cornstarch
- salt and fresh ground black pepper
Miso Honey Butter
- 3 tbsp unsalted butter, melted
- 1 tbsp organic miso paste
- 2 cloves garlic, crushed
- 1 tbsp honey
- Dry the chicken wings well on paper towels. 2. Once chicken wings are dried, season well with salt and pepper. 3. In a medium-large mixing bowl, toss the seasoned chicken wings to coat in cornstarch. 4. Heat about 3” of oil over medium-high heat in a medium sauce pan or deep pot. 5. Leave oil to get hot for about 7-10 minutes. To test if oil is ready, sprinkle a tiny bit of cornstarch into the oil. If the cornstarch dissipates immediately, the oil is ready. If it lingers or floats, give the oil a few more minutes and test again. You want it to sizzle on contact. 6. Once the oil is ready, fry the wings. Working in batches, fry flats first. 7. Fry the wings for 6 minutes, and transfer to a wire rack lined baking sheet to drain. While the wings drain, Fry the second batch of wings (drums) for 6 minutes. Remove second batch of wings to rack lined sheet, and add previously fried first batch back to the hot oil. 8. Fry the wings for an additional 4 minutes, then drain again. Repeat with second batch of wings, until all wings are double fried. 9. Once all wings are fried, make the Miso honey butter. 10. In a medium, microwave safe bowl, melt the butter on high for 45 seconds to 1 minute. Add the miso, garlic and honey to the bowl, and whisk well to combine. 11. Add the wings to the bowl, and toss well to coat. Serve hot!
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Hi, I’m Sharon!
Welcome to Jawns I Cooked!
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