Korean chicken wings with sesame slaw

Korean chicken wings with sesame slaw

  • Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • plus marinating
  • Easy
  • Serves 4

Gochujang is a savoury Korean condiment that adds a rich spiciness to these chicken wings. Drizzle with sesame oil and our crunchy side slaw

Nutrition: per serving
NutrientUnit
kcal472
fat24g
saturates6g
carbs25g
sugars22g
fibre6g
protein36g
salt2.3g
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Ingredients

For the slaw

  • 2 carrots , ends trimmed and spiralized into thin noodles
  • 1 mooli (Daikon radish), ends trimmed and spiralized into thin noodles
  • ½ red cabbage , shredded on the flat blade of the spiralizer
  • 4 spring onions , thinly sliced on a diagonal
  • 1½ tbsp black sesame seeds

Method

  • STEP 1

    In a large bowl, mix together the gochujang, honey, soy, juice of 1 lime and sesame oil. Toss in the chicken wings and leave to marinate for a couple of hours, or if you have time, overnight.

  • STEP 2

    Heat oven to 200C/180C fan/gas 6. Transfer the wings to a large roasting tin, or two smaller ones, spreading out in a single layer so that they cook evenly. Roast for 50–55 mins, basting regularly until sticky and caramelized and the meat is starting to fall away from the bone.

  • STEP 3

    While the wings are roasting, prepare the slaw. Mix all the ingredients together in a large bowl with a little sea salt and black pepper. Just before serving, drizzle over a little sesame oil and eat with the wings. Kitchen paper recommended.

Goes well with

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    Overall rating

    Rating: 4 out of 5.3 ratings
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