Asian Chicken Wings (Miso Butter)

These Asian Chicken Wings with Miso Honey Butter Sauce are crispy, sticky, and packed with bold umami flavor. Tossed in a rich miso honey butter glaze, they’re an addictive appetizer perfect for parties and game day.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: Asian Inspired

Keyword: Asian Chicken Wings

Servings:

Calories: 168kcal

Author: Sharon Farnell

Ingredients

2 lbs party size chicken wings, or split chicken wings

Miso Honey Butter Sauce

4 tablespoon butter, melted
2 tablespoon miso paste
2 cloves garlic, crushed or minced
4 tablespoon honey
3 tablespoon low sodium soy sauce
a dash of toasted sesame oil
½ tablespoon unseasoned rice vinegar
2 dashes Maggi Seasoning (optional)

To deep fry wings

neutral oil, for frying (canola, peanut, vegetable)
½ cup cornstarch
salt and fresh ground black pepper, to taste

To air fry wings

2 teaspoon baking powder
salt and fresh ground black pepper, to taste
2 tablespoon olive oil

Instructions

Making the Miso Honey Butter Sauce

Melt the butter in a medium saucepan over medium low heat, and stir or whisk in the other ingredients until well combined.
Cook, stirring occasionally until slightly thickened, about 2-3 minutes. Allow to cool briefly, then toss with your cooked wings!

Air Frying the Wings

Dry the chicken wings well on paper towels.
Once dried, toss the wings in a bit of olive oil, salt and pepper to taste, and some baking powder. Toss well to coat.
Preheat the air fryer to 400 degrees for 4 minutes. Add the coated chicken wings in an even layer, being sure they are not overlapping/touching.
Cook for 10 minutes at 400 degrees. Flip the chicken wings over, and cook an additional 8 minutes until cooked through and crispy.
Sauce immediately after cooking in a large bowl, tossing to coat.

Deep Frying the Wings

Dry the chicken wings well on paper towels.
Once chicken wings are dried, season well with salt and pepper.
In a medium-large mixing bowl, toss the seasoned chicken wings to coat in cornstarch.
Heat about 3” of oil over medium-high heat in a medium sauce pan or deep pot.
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.
Once the oil is ready, fry the wings. Working in batches, fry flats first.
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.
Fry the wings for an additional 4 minutes, then drain again. Repeat with second batch of wings, until all wings are double fried.
Sauce immediately after cooking in a large bowl, tossing to coat.

Nutrition