Steps

Pat dry the chicken with a paper towel to remove the moisture and prick the wings a few times with a fork to allow the marinade to penetrate deeper. Season with salt and pepper

In a resealable bag, add the garlic, miso, soy sauce, and mirin. Mix well to dissolve the miso.

Add the chicken to the bag, squeeze the air out, and seal the bag. Make sure the chicken is coated with the marinade and marinate in the fridge for at least 6 hours and up to a day

preheat the oven to 425ºF. Remove most of the marinade from the chicken because miso burns easily. Place chicken on a wire rack skin side up and bake for 45 minutes until an internal temperature of 165ºF