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
20 chicken wings,
tip end removed
sea salt and ground pepper
2 spring onions, thinly sliced
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.