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Miso Chicken Wings with Honey & Butter

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Keyword: chicken wing, miso
Servings: 14


  • 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!