The World Food Recipe Box

Let's Cook


The World Food Recipe Box

Let's Cook

Korean Chicken Wings

Korean Chicken Wings


Allergens in bold

Chicken Wings

Sautéed Onion Paste

Crushed Garlic (sulphur dioxide and sulphites)

Crushed Ginger (sulphur dioxide and sulphites)


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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