Spicy Chicken Wings
I’m sure it’ll come to no surprise to anyone here, but we love chicken wings! Especially when eaten on a weekend evening in the sun, preferably outside with friends and family. These delicious pieces of chicken are smothered in gochujang, garlic and chilli peppers for a beautifully spicy and flavourful wing. Do you like your wings spicy?
Ingredients
700g pack chicken wings - tip removed and divided at the joint
1 tbsp Gochaujang paste
2 tbsp honey
2 cloves garlic - minced
1 tsp ground ginger
2 tsp rice vinigar
1 tsp fish sauce
1 tbsp light soy sauce
1 tsp chilli flakes - (more if you like it hotter)
1 tbsp olive oil
½ tsp salt
Spring onions and black onion seeds to serve (optional)
Method
Mix all of the marinade ingredients together in a bowl, then add the prepared chicken wings and ensure they are all evenly coated in the marinade.
Cover with cling film and place into the fridge for at least 2 hours, or preferably overnight.
Remove from the fridge 30 minutes before cooking.
Place the wings on a baking tray and cook at 180°c for 30-40 mins - turn once during cooking.
One you’ve taken them out of the oven, let them rest for 5 minutes before serving
Chop spring onions and sprinkle over winds along with black onion seeds.
