Pat dry chicken wings with a paper towel.
In a container or a Ziploc bag, marinate the wings and miso marinade in the fridge for at least 2 hours.
Preheat oven 375 F.
After two hours, remove excessive miso marinade from the wings. Line the cooking sheet with aluminum foil and place the wings.
In the middle rack, grill the wings for 20 minutes.
Take the cooking sheet out, flip the wings and grill for an additional 5 minutes.
Broil for another 2-3 minutes until done.
Sprinkle shichimi and scallions to enjoy.