Korean Chicken Wings
- 30 Minutes
- Easy
- Chicken
If you’re looking for a more exotic meal that’s not difficult to make then these spicy, sticky Korean chicken wings will be right up your street. They can make a great light meal or perfect finger food for a buffet, but no matter when you want to eat them, make sure you’ve got napkins to hand.
Ready to eat in just 30 minutes, these mouth-watering wings are a must for any fans of amazing Korean flavours.
Cooking Method
- To create the sauce for the wings, add all the ingredients into a saucepan and simmer gently until it forms a syrupy consistency, this normally takes 3-4 minutes. Take off the heat and put to one side for now.
- Season the wings with salt, pepper, and the grated ginger. Coat the chicken in the cornflour.
- On a medium-high heat, pour a small amount of vegetable oil into a large frying pan. Fry your chicken wings for 8-10 minutes until they’re crisp, turn them over halfway through the cooking time.
- Take the wings out of the oil and put them onto kitchen paper. Leave them to cool down slightly, but only for roughly 2 minutes.
- Reheat your sauce and toss your cooked wings in it, ensuring they are fully covered.
- Tip the wings into a bowl and add sesame seeds and sliced spring onions before serving.
The Ingredients
For the chicken you’ll need:
- 500g of chicken wings
- A finely grated piece of ginger
- 50g of cornflour
- Vegetable oil
- Sesame seeds and sliced spring onion for garnish
For the sauce you’ll need:
- 2 teaspoons of sesame oil
- 2 large garlic cloves, crushed
- A small piece of grated ginger
- 2 tablespoons of soy sauce
- 2 tablespoons of gochujang (Korean chilli paste)
- 6 tablespoons of dark brown sugar
What to serve with your Korean chicken wings
As previously mentioned, these wings will make an excellent feature to a buffet. With that in mind, they can also go well with other Korean themed, quick, and easy foods such as:
- Kimchi
- Korean beef skewers
- Korean-style prawn and spring onion pancakes
