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.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!