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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.