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Crispy Baked Chicken Wings with Miso and Sesame Dipping Sauce

Claire Aldous for Dish Magazine
  • Serves

Perfect for dinner, snacking or lunch. Serve these tasty morsels with a fresh, crisp salad for a family favourite.


  • 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


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. 

Recipe: Claire Aldous for Dish Magazine, Photography: Josh Griggs


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