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

1. 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. 

2. Cover with cling film and place into the fridge for at least 2 hours, or preferably overnight. 

3. Remove from the fridge 30 minutes before cooking. 

4. Place the wings on a baking tray and cook at 180°c for 30-40 mins - turn once during cooking.

5. One you’ve taken them out of the oven, let them rest for 5 minutes before serving

6. Chop spring onions and sprinkle over winds along with black onion seeds.