Crispy Baked Chicken Wings with Miso and Sesame Dipping Sauce
Photography by Josh Griggs.
Perfect for dinner, snacking or lunch. Serve these tasty morsels with a fresh, crisp salad for a family favourite.
Serves: 4–6
INGREDIENTS
1 kilogram chicken nibbles
¼ cup plain flour
1 tablespoon baking powder
½ teaspoon Chinese five-spice powder
1 teaspoon sea salt
To serve
Miso and Sesame Dipping Sauce
300 grams silken tofu
2 tablespoons smooth peanut butter
2 tablespoons white (shiro) miso paste
2 tablespoons lemon juice
1 tablespoon sesame oil
1 clove garlic, crushed
purchased chilli jam and lemon wedges
METHOD
Line a large baking sheet with baking paper.
Preheat oven to 200°C fan bake. Pat the chicken pieces really dry with paper towels. Combine the flour, baking powder, five-spice and salt together in a large plastic bag. Add the wings and shake so they are all coated.
Arrange on the baking tray, spacing them a little apart then bake for 30-40 minutes, turning once, until golden, crispy and fully cooked through. Cooking time will depend on the size of the nibbles.
Miso and Sesame Dipping Sauce: Process everything in a blender or food processor until smooth and silky. Chill until ready to serve. Makes 1½ cups.
To serve: Pile up on a plate and serve with the sauces and lemon wedges. Serves 4–6.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!