Korean Chicken Wings
Serves 4
For the last decade I have been a frequenter of the various Asian shops and supermarkets of Bristol, and a few years ago the lady who runs the Oriental Market on Gloucester Road introduced me to gochujang, the spicy pungent Korean fermented chilli paste. It quickly became a firm favourite. I would happily eat it in various forms for days on end, although a simple stir fry would be my go-to, especially when I was on a weight loss drive and wanted something with lots of flavour that would satiate my chilli cravings.
I decided to try something a little different from my stir fry and came up with this dish, which is definitely not for a diet day! The wings are rich and sticky and hot from the gochujang, extremely pleasing, enjoy!
- Ingredients:
- 1 kg chicken wings
- For the marinade:
- 3 tbsp gochujang paste
- 1 tbsp dark soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp sesame seeds
- 2 tbsp honey
Step 1: Combine the five marinade ingredients and place in a ziplock bag with the wings and squish them together to ensure all surfaces are coated – leave to marinate for up to 24 hours in the fridge.
Step 2: Spread the wings in their marinade on a baking sheet and bake at 190c for 45-50 minutes.
Step 3: Serve with a salad (try my sweet and crunchy slaw) and I like it with rice or sweet potato fries.