Crispy Baked Chicken Wings with Miso and Sesame Dipping Sauce

, from Issue #78. May, 2018
Photography by Josh Griggs.
    Crispy Baked Chicken Wings with Miso and Sesame Dipping Sauce

    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.

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