Shichimi togarashi (Japaneseseven spice) (for a spicy kick)
Japanese mayonnaise (optional; for dipping)
Instructions
Before You Start
Please note that this recipe requires a marinating time of at least 6 hours (or overnight). Now, gather all the ingredients.
To Marinate the Wings
In a resealable plastic bag, combine minced garlic, miso, soy sauce, and mirin. Mix it together well to dissolve the miso.
Pat dry the chicken wings with paper towels and prick the skin with a fork. Transfer the wings to the resealable plastic bag.
Rub the wings really well from outside the bag, coating them with the marinade. Release the air from the bag and seal.Keep the wings in the refrigerator for at least 6 hours (preferably overnight)or up to a day; if you are using drumsticks, you can marinate for 1–2 days.
To Cook the Wings
Preheat the oven to 425ºF (220ºC) with the rack in the middle position. Meanwhile, remove the chicken wings from the refrigerator and leave at room temperature for 15 minutes. Line the baking sheet with aluminum foil (for easier clean up) and place an oven-safe wire rack on top.
After 15 minutes, remove as much of the marinade as possible from the chicken since miso burns easily. Place the chicken on the wire rack skin side down. Bake at 425ºF (220ºC) for 30 minutes.
At the 30-minute mark, flip the wings. Put them back in the oven for another 15 minutes. The chicken is cooked through when the internal temperature is 165ºF (74ºC).
To Serve
Serve immediately with optional Japanese mayonnaise and shichimi togarashi (Japanese seven spice) on the side for dipping.
To Store
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer fora month.