Korean chicken wings with sesame slaw recipe | Good Food

Korean chicken wings with sesame slaw

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