Korean Chicken Wings


For 2 (For 4)

Sautéed Onion Paste: 1 (2)

Crushed Garlic: 1 sachet (2 sachets)

Crushed Ginger: 1 sachet (2 sachets)

Chicken Wings: 1 pack (2 packs)

Chinese 5 Spice: 1 pod (2 pods)

Jasmine Rice: 1 pack (2 packs)

Pak Choi: 1 pack (2 packs)

Gochujang: 1 pod (2 pods)

Tomato Ketchup: 1 sachet (2 sachets)

Mirin: 1 pod (2 pods)

Soy Sauce: ½ pod (1 pod)

Peanuts: 1 pack (1 pack)

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