The World Food Recipe Box

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The World Food Recipe Box

Let's Cook

Korean Chicken Wings


Korean Chicken Wings

Ingredients:

Allergens in bold

Chicken Wings

Sautéed Onion Paste

Crushed Garlic (sulphur dioxide and sulphites)

Crushed Ginger (sulphur dioxide and sulphites)

Mirin

Chinese 5 Spice

Jasmine Rice

Tomato Ketchup (celery)

Soy Sauce (gluten, soya)

Pak Choi

Gochujang Paste (gluten)

Peanuts (peanuts)

Nutritional Information:

Per serving: Energy (kcal) 927 Fat 43g of which saturates 12g Carbohydrates 75g of which sugars 9g Protein 55g Salt 2.26g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Before the war, chicken was a delicacy in Korea, stewed with gentle aromatics like ginseng for special occasions. But starting in the 1960s, chicken came to symbolise post-war abundance and stability— the latter is perhaps ironic, given that it’s typically served as an anju (drinking food) and nicknamed chimaek (‘chicken with beer’). Many chicken hofs (pubs) deep-fry their wings, but for a less hectic weeknight dinner we recommend roasting! There are plenty of variations on Korean chicken, from lightly battered to rotisserie-roasted, but this sticky, spicy yangnyeom glaze is our favourite way to grapple with these iconic crispy wings.

  • Preparation time:

    For 2 - 20 minsFor 4 - 20 mins
  • Cooking time:

    For 2 - 25 minsFor 4 - 25 mins

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