A sweet and salty Asian miso marinade is the key to the best smoked wings you’ve ever eaten.
While today there is no disputing that fiery Buffalo Chicken Wings rule, there are literally thousands of flavor variations out there just waiting for us to devour. Among my favorites is one that I created for a grilling competition a few years ago, a smoked wing featuring an Asian-inspired marinade that deftly balances sweet, salty, and savory flavors. I’m happy to say that it won the competition.
This grilled wing recipe leans heavily on miso paste, a traditional Japanese ingredient rich in umami, the Japanese word for delicious savory flavor. Miso is made from fermented soy beans, grains, and a mold called koji. Many grocery stores carry miso, but if yours doesn’t, it’s worth hitting the Asian market for it. Look for it in the refrigerated or produce section.
Although there are hundreds of types of miso with each producer putting its own twist on the production process and flavor profile, in general, this thick grainy paste comes in three colors and flavors. White miso consists mostly of rice with a small percentage of soybeans. It has a mild flavor and a hint of sweetness. Yellow miso ranges from yellow to tan, and it is fuller and richer tasting, thanks to plenty of barley used to make it. Red miso is cordovan in color, sometimes even close to black. It is heavy on soy, ferments the longest, and is the most intense and salty.
If you haven’t used miso before, you will find many uses for it, and it lasts for many months in the fridge. Use it in marinades (it is salty), soups, in salad dressings, sauces, stocks, on veggies, in mayo, and in savory pasta sauces. The most basic use is miso soup: miso mixed with hot water. Wherever you use it, it will become your secret weapon flavor booster.
Serve with: Japanese beer such as Kirin or Sapporo.
- 1 cup white or yellow miso paste
- 1/4 cup rice vinegar
- 2 tablespoon mirin
- 1 tablespoon honey
- 1 teaspoon fresh ginger, minced
- 1 teaspoon toasted sesame oil
- 1/2 cup water
- 4 pounds chicken drumettes and flats
- 1 teaspoon sesame seeds (optional)
- 1 tablespoon chopped cilantro (optional)
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Prep. Combine the miso paste, rice wine vinegar, mirin, honey, ginger, sesame oil, and water in a mixing bowl and blend well to combine.
- Place the wings in a large re-sealable freezer bag and add the marinade. Seal the bag while removing as much air as possible. Use fingers to work the wings inside the bag to ensure that they are evenly covered with the marinade.
- Refrigerate the wings for a minimum of two hours, overnight is better.
- Fire up. Prepare a smoker or a grill for 2-zone indirect cooking. Adjust the smoker or grill to bring the temperature to about 225°F (107.2°C) in the indirect zone and place 2 to 3 chunks of your favorite smoking wood on the fire.
- Once the smoker or grill is ready, remove the wings from the marinade and pat dry with paper towels.
- Cook. Place the wings on the indirect heat side of the main cooking grate. Allow the wings to smoke for approximately 1.5 hours until they are tender and have reached a minimum internal temperature of 160°F (71.1°C) on an instant-read thermometer such as the Fireboard Spark.
- While the wings are cooking, pour the sesame seeds into a dry frying pan and turn the heat to medium. Let them sit there and toast until the get fragrant and golden brown, about 30 to 60 seconds. Remove them quickly so they don't burn.
- Serve. Remove the wings from the smoker and garnish with the toasted sesame seeds and cilantro before serving.