Enjoy these sticky miso caramel chicken wings, then check out our BBQ chicken wings, baked buffalo wings, hot wings, sriracha chicken wings and more chicken wing recipes.


  • 1kg (about 12) chicken wings
  • 2 tsp onion granules
  • 1 tsp garlic granules
  • ½ tsp bicarbonate of soda
  • 100g caster sugar
  • 1 tbsp fish sauce
  • 1 tbsp white miso
  • 1 tbsp lime juice, plus 1 lime cut into wedges to serve
  • 1 red chilli, finely chopped
  • toasted sesame seeds, to garnish


  • STEP 1

    Combine the wings, onion powder, garlic powder, bicarb and a large pinch of salt in a bowl. Mix well, then arrange the wings in a single layer on a wire rack. Chill, uncovered, for at least 3 hours or overnight.

  • STEP 2

    Combine the sugar with 50ml of water in a small pan. Cook over a low heat until the sugar has dissolved, then turn up the heat, bring to the boil and cook until the caramel is a golden amber colour. Remove from heat and carefully whisk in the fish sauce, miso and lime juice until combined.

  • STEP 3

    Light a barbecue for indirect cooking, with the coals stacked up on one side and the other side free of coals. Arrange the wings around the edge of the coals so they’re not quite over the heat but are close to it. Cook for 30 minutes, moving the wings around so they crisp evenly (you may need to move them closer to the coals as the coals start to burn down).

  • STEP 4

    Once the wings are cooked, gently reheat the caramel until just thin enough to pour (you don’t want it to be too hot). Tip the wings into a large bowl, pour over the caramel and mix well. Scatter over the chilli and sesame seeds, and serve with the lime wedges on the side for squeezing over.


If you can’t cook on the barbecue, heat the oven to 220C/ fan 200C/gas 7 and cook for 40 minutes, turning once. Tip the wings into a bowl, pour the caramel over and scatter with the chilli and sesame seeds.

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