Crispy chicken wings coated in a glossy sweet, spicy and savoury Korean-style glaze. Sticky, punchy and ideal for sharing.
Sticky Korean-Style Chicken Wings
Description
Crispy chicken wings coated in a glossy sweet, spicy and savoury Korean-style glaze. Sticky, punchy and ideal for sharing.
Ingredients
Wings
Korean-style glaze
To finish
Instructions
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Heat the oven to 220°C/200°C fan. Pat the wings very dry, then toss with baking powder, salt and oil.
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Arrange on a wire rack set over a lined baking tray. Bake for 40–45 minutes, turning once, until crisp and cooked through.
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Meanwhile combine all the glaze ingredients in a small saucepan. Simmer gently for 2–3 minutes until glossy and slightly thickened.
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Transfer the hot wings to a large bowl, pour over the glaze and toss until evenly coated.
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Pile onto a serving plate and scatter with spring onions, sesame seeds and sliced chilli.
Note
Baking powder helps dry the skin and creates a crisper baked wing. Use baking powder, not bicarbonate of soda.
Korean chicken wings, sticky chicken wings, gochujang wings, sharing food
