
Easy Miso Maple Glazed Chicken Wings
User Reviews
5.0
3 reviews
Excellent

Easy Miso Maple Glazed Chicken Wings
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Sticky glazed chicken wings baked with a maple-miso glaze. The perfect game day snack or easy dinner recipe.
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Ingredients
- 1 kg / 2lb chicken wings
- 4 tbsp Miso paste
- 8 tbsp maple syrup
- 2-3 tbsp rice vinegar
- 2-3 tbsp soy sauce
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Instructions
- Preheat the oven to 200°C/390°F.
- Line a baking sheet or sheet pan with foil and spray with cooking spray.
- In a bowl, whisk together the miso paste, maple syrup, rice vinegar and soy sauce. Taste and adjust as needed.
- Pour three quarters of the glaze over the chicken wings and stir to coat.
- Place the chicken wings on the prepared pan in a single layer, skin-side up, then brush over any remaining marinade left behind in the bowl.
- Place the chicken wings in a hot oven and allow to bake for 20-25 minutes or until they are cooked through and caramelized.
- Brush the wings with the reserved glaze every 5-7 minutes.
- Remove from the oven, scatter over fresh coriander/cilantro leaves and serve.
Nutrition Information
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Calories
224kcal
(11%)
Carbohydrates
16g
(5%)
Protein
14g
(28%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
52mg
(17%)
Sodium
620mg
(26%)
Potassium
178mg
(5%)
Fiber
0.5g
(2%)
Sugar
13g
(26%)
Vitamin A
107IU
(2%)
Vitamin C
0.5mg
(1%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
Calories | 224kcal | 11% |
Carbohydrates | 16g | 5% |
Protein | 14g | 28% |
Fat | 11g | 17% |
Saturated Fat | 3g | 15% |
Polyunsaturated Fat | 3g | 18% |
Monounsaturated Fat | 4g | 20% |
Trans Fat | 0.1g | 5% |
Cholesterol | 52mg | 17% |
Sodium | 620mg | 26% |
Potassium | 178mg | 4% |
Fiber | 0.5g | 2% |
Sugar | 13g | 26% |
Vitamin A | 107IU | 2% |
Vitamin C | 0.5mg | 1% |
Calcium | 36mg | 4% |
Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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