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Korean chicken wings

Name: Korean chicken wings
Yield: 4
Ingredients: 2 garlic cloves, crushed; 2 tsp finely grated ginger; 90g gochujang (Korean fermented chilli paste – from Asian food shops); 2 tsp Korean chilli flakes (substitute dried chilli flakes); 1/3 cup (80ml) light soy sauce; 2 tbs apple cider vinegar; 1 tbs caster sugar; 1 tsp sesame oil; 1kg chicken wings, tips removed, cut into 2 pieces; Thinly sliced long green shallots; Toasted white sesame seeds

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https://healthimprovements.info/recipes/korean-chicken-wings/qzw220si — Korean chicken wings

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by Andrew McConnell

Chef, restaurateur and delicious. contributor

Mar 21, 2019

These sweet and sticky Korean chicken wings are so good, they're worth cancelling your Friday night plans for.

2 garlic cloves, crushed
2 tsp finely grated ginger
90g gochujang (Korean fermented chilli paste – from Asian food shops)
2 tsp Korean chilli flakes (substitute dried chilli flakes)
1/3 cup (80ml) light soy sauce
2 tbs apple cider vinegar
1 tbs caster sugar
1 tsp sesame oil
1kg chicken wings, tips removed, cut into 2 pieces

To serve

Thinly sliced long green shallots
Toasted white sesame seeds

Method

1.

To make the marinade, combine garlic, ginger, gochujang, chilli flakes, soy, vinegar, sugar and oil in a bowl. Pour three-quarters of marinade over the wings and toss to coat. Cover and chill for at least 1 hour. Cover and chill remaining marinade until required.
2.

Preheat oven to 200°C. Grease a baking tray and line with baking paper. Spread chicken over prepared tray and roast, turning once, for 40 minutes or until cooked through and caramelised.
3.

Drain off roasting juices, toss through reserved remaining marinade and transfer to a serving bowl. Scatter with shallot and sesame seeds to serve.