Crispy Baked Chicken Wings with Miso and Sesame Dipping Sauce
Photography 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.
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