Korean Glazed Baked Chicken Wings
Photography Manja Wachsmuth.
Hot wings of any kind are always popular in my house. This one rates very highly and I never seem to cook enough.
Serves: 4-6
INGREDIENTS
Glaze
3 tablespoons gochujang (Korean hot pepper paste)
3 tablespoons white wine vinegar
3 tablespoons honey
4 teaspoons soy sauce
4 teaspoons sesame oil
3 cloves garlic, crushed
To cook
20 chicken wings,
tip end removed
olive oil
sea salt and ground pepper
lemon wedges
2 spring onions, thinly sliced
METHOD
Preheat the oven to 180°C fan bake. Toss the chicken wings with a little olive oil and season with salt and pepper.
Place in a single layer on a lined baking tray and roast for 40 minutes, turning once during cooking.
Glaze: Whisk all the ingredients together in a large heatproof bowl and set aside. Lift the hot wings off the tray and place in the bowl with the glaze. Toss so they are all well coated. Drain any liquid off the baking tray and place the wings back on. Roast for 10 minutes until golden and caramelised in places.
To serve: Pile up in a serving bowl with the lemon wedges and scatter with the spring onions. We served ours with fat cut chips and coleslaw. Serves 4–6.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.