Korean Glazed Baked Chicken Wings
Photography by 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.
Related Content
RecipeChargrilled Chicken Wings
Article by Claire Aldous
RecipeAsian Chicken Wings, Ginger Rice and Broccoli with Black Bean Sauce
Article by Claire Aldous
RecipeSticky Chicken Wings with Orange and Maple Syrup
Article by Claire Aldous
RecipeKorean Chicken with Spring Onions and Broccolini
Article by Claire Aldous
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.