Name: Crispy Oven Wings with Miso Dip
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 2 to 4 servings
Ingredients: Nonstick cooking spray, for the baking sheet; 2 pounds chicken wings; Kosher salt and freshly ground black pepper; 1/2 cup all-purpose flour; 1/4 cup baking powder; 2 teaspoons chili powder; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 1/4 cup (4 tablespoons) melted unsalted butter; One 8-ounce container sour cream; One 1/2-ounce packet miso soup mix, sifted to remove the tofu and seaweed; One 1/2-ounce packet miso soup mix, sifted to remove the tofu and seaweed; 1/2 teaspoon dried chives; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Freshly ground black pepper

Directions

For the wings: Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
Use a paper towel to pat the chicken wings dry. Sprinkle both sides of the wings with salt and pepper.
Combine the flour, baking powder, chili powder, garlic powder, onion powder, paprika, 1 teaspoon salt and 1 teaspoon pepper in a large bowl. Add wings to the mixture and toss to coat. Shake the wings to remove any excess mixture and place on the prepared baking sheet. Drizzle with the melted butter.
Bake, flipping halfway through, until browned and crispy, about 45 minutes.
For the miso dip: Whisk together the sour cream, miso soup mix, chives, garlic powder, onion powder and some pepper in a small bowl until combined.

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Crispy Oven Wings with Miso Dip

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