Korean Chicken Wings

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

    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.

    Ingredients:

    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)