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Spicy Miso Chicken Wings and Drumettes
with quinoa fried rice

Active: 25 Total: 50

Fried chicken wings / drumettes are a football season favorite, but whether you're watching a game or not, they make for a fun meal. We bake our version in the oven for a lighter twist and serve them in a spicy (or not) and savory sauce.
Smarts: The secrets to crisp baked wings / drumettes are 1) tossing them in baking powder (to draw out moisture) and 2) baking them with some space between them to allow air to circulate. Check out this video to see how it's done!



Spicy Miso Chicken Wings and Drumettes:
  • Chicken, small wings and drumettes - 1 1/2 lbs
  • Baking powder - 1 1/2 tsp
  • Salt - 1/2 tsp
  • Limes - 1 , wedges
  • Foil - for baking
  • Spicy miso sauce (ingredients listed separately) - ~1/2 cup
  • Sesame seeds, white - 2 tsp
Spicy Miso Sauce:
  • Water - 1/2 cup + 2 Tbsp
  • Soy sauce, low-sodium - 1/3 cup
  • Sugar - 2 Tbsp
  • Miso paste - 1 Tbsp
  • Chili garlic sauce - 2 tsp (sub any hot sauce)
  • Cornstarch - 1 Tbsp
Quinoa Fried Rice:
  • Oil, cooking - 1 Tbsp
  • Frozen vegetables, any mix - 2 cups (look for stir-fry or Asian mixes)
  • Spicy miso sauce (ingredients listed separately) - ~1/2 cup
  • Quinoa, cooked (leftover from Tuesday) - 1 1/2 cups


  1. Chicken - (If prepping right before cooking, get oven heating before continuing with prep.) Pat wings and drumettes dry. Toss with baking powder and salt. Set aside for 20 minutes.

  2. Limes - Slice limes into wedges.

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  1. Heat oven to 450F / 232C.

  2. Line a sheet pan with foil. Place an oven-safe cooling rack on top.

  3. Top cooling rack with chicken wings and drumettes, leaving some space in between them so that air can circulate (that will help them to get crispy). Roast chicken until cooked through and crisp and golden on the outside, turning halfway through cooking, ~35 minutes.

  4. While chicken cooks, make sauce. In a small saucepan combine first portion of water, soy sauce, sugar, miso paste and chili garlic sauce. Place saucepan over medium-high heat. Bring to a simmer.

  5. Whisk together second portion of water and cornstarch. Add to sauce and continue simmering until sauce is thick, 2 to 3 minutes. Set aside.

  6. When chicken is almost finished roasting, heat a wok over medium-high heat. Add oil and then frozen vegetables to heated oil. Saute until vegetables are defrosted and any moisture has cooked off, 5 to 6 minutes. Add half the spicy miso sauce (reserve the other half) and quinoa. Stir for 1 minute more to heat the quinoa through.

  7. When chicken is finished, toss it with the remaining half the spicy miso sauce and sesame seeds.

  8. Serve chicken with fried quinoa and lime wedges on the side. Enjoy!



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