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.