Korean-Style Chicken Wings

Serves 2-4

Tonight’s dinner all started with a jar of near-empty strawberry jam. I remembered a great recipe by Eric Kim I’d made last year with chickpeas in this amazing Korean style sauce, which used a tablespoon of strawberry jam. So here we have my version with chicken wings. It’s sweet, spicy and sticky. Enjoy!

Ingredients:

750g-1kg chicken wings

1 tbsp strawberry jam

1 tbsp honey

1 tbsp soy sauce (gluten-free if required)

1 tbsp gochujang (gluten-free if required)

1 tbsp sesame seeds

3 tbsp tomato ketchup

Step 1: Preheat the oven to 190c (fan).

Step 2: Use a sharp knife to cut the wings on their joint to create two pieces from each wing. Spread these on a baking tray and cook for 30-35 minutes until cooked through but not too crispy.

Step 3: Meanwhile combine the remaining ingredients to a smooth sauce.

Step 4: Once the wings are out of the oven, heat a wok over a medium high heat, transfer the wings to the wok, and add the sauce, stir frying them until the sauce coats all the wings and it has reduced to a glorious sticky glaze (this should take five minutes or so).

Serve hot but try not to eat them all on your own…