Korean Glazed Baked Chicken Wings
Photography by Manja Wachsmuth.
Hot wings of any kind are always popular in my house. This one rates very highly and I never seem to cook enough.
Serves: 4-6
INGREDIENTS
Glaze
3 tablespoons gochujang (Korean hot pepper paste)
3 tablespoons white wine vinegar
3 tablespoons honey
4 teaspoons soy sauce
4 teaspoons sesame oil
3 cloves garlic, crushed
To cook
20 chicken wings,
tip end removed
olive oil
sea salt and ground pepper
lemon wedges
2 spring onions, thinly sliced
METHOD
Preheat the oven to 180°C fan bake. Toss the chicken wings with a little olive oil and season with salt and pepper.
Place in a single layer on a lined baking tray and roast for 40 minutes, turning once during cooking.
Glaze: Whisk all the ingredients together in a large heatproof bowl and set aside. Lift the hot wings off the tray and place in the bowl with the glaze. Toss so they are all well coated. Drain any liquid off the baking tray and place the wings back on. Roast for 10 minutes until golden and caramelised in places.
To serve: Pile up in a serving bowl with the lemon wedges and scatter with the spring onions. We served ours with fat cut chips and coleslaw. Serves 4–6.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!