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 (Sulphites)

Crushed Ginger (Sulphites)

Mirin

Chinese 5 Spice

Jasmine Rice

Tomato Ketchup (Celery)

Soy Sauce (Gluten, Soya)

Pak Choi

Gochujang Paste (Gluten)

Peanuts (Peanut)

Nutritional Information:

Per serving: Energy (kcal) 1273 Fat 68g of which saturates 18g Carbohydrates 80g of which sugars 13g Protein 82g Salt 3.26g

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.

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