Chicken

Sticky gochujang chicken wings

Name: Sticky gochujang chicken wings (korean) recipe
Yield: 5
Ingredients: 1.5kg chicken wings, jointed, wing tips discarded; 1 tbs sesame oil; 5 garlic cloves; 5cm piece (25g) fresh ginger, peeled chopped; 1/4 cup (60ml) soy sauce; 1/3 cup (95g) gochujang (chilli paste); 1/4 cup (60ml) rice wine vinegar; 215g runny honey; White sesame seeds, toasted, to serve

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Gochuchang Korean Gochuchang sticky chicken wings

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by Kirsten Jenkins

Jun 02, 2021

Ingredients (9)

1.5kg chicken wings, jointed, wing tips discarded
1 tbs sesame oil
5 garlic cloves
5cm piece (25g) fresh ginger, peeled chopped
1/4 cup (60ml) soy sauce
1/3 cup (95g) gochujang (chilli paste)
1/4 cup (60ml) rice wine vinegar
215g runny honey
White sesame seeds, toasted, to serve

Method

1.

Preheat the oven to 200°C. Line 2 baking trays with baking paper. Place chicken in a large bowl and drizzle over half the sesame oil. Season with salt flakes and toss to coat. Divide chicken between prepared trays and roast for 45-55 minutes until golden and cooked through.
2.

Place the garlic, ginger, soy, gochujang, vinegar and honey in a small food processor and whiz until a smooth sauce.
3.

Transfer sauce to a large frypan with remaining 1/2 tbs sesame oil over high heat and cook for 4-5 minutes until sticky and reduced. Add chicken to the pan and stir to coat in sauce. Remove from the heat and scatter with sesame seeds to serve.