Korean chicken wings with sesame slaw

Korean chicken wings with sesame slaw

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(2 ratings)

Prep: 5 mins Cook: 50 mins - 55 mins plus marinating


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 and extra info

Nutrition: per serving

  • kcal472
  • fat24g
  • saturates6g
  • carbs25g
  • sugars22g
  • fibre6g
  • protein36g
  • salt2.3g
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  • 2 tbsp gochujang sauce


    Gochujang is a Korean condiment with a sweet-hot-salty flavour made from red chillies, fermented…

  • 2 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 tbsp dark soy sauce
  • juice of 2 limes (1 in the marinade and the other in the slaw)



    The same shape, but smaller than…

  • 2 tsp sesame oil, (plus extra for drizzling in slaw)
  • 1kg chicken wings

For the slaw

  • 2 carrots, ends trimmed and spiralized into thin noodles



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 mooli (Daikon radish), ends trimmed and spiralized into thin noodles
  • ½ red cabbage, shredded on the flat blade of the spiralizer
    Red cabbage on a plate

    Red cabbage

    red cab-idge

    A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…

  • 4 spring onions, thinly sliced on a diagonal
  • 1½ tbsp black sesame seeds


  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.

  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.

  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.

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Comments, questions and tips

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11th Mar, 2020
these are ok.....not spicy so a little disappointed...nice for a quick midweek meal though...
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