Gochujang chicken wings
Serves 4
More effort
Prep:
Cook:
Combine the heat of Korean gochujang with Sichuan peppercorns to create a uniquely addictive flavour combination
Skip to ingredients
Units:
- 1 kg chicken wings
- 3 tbsp baking powder
- 1 tsp garlic granules
For the sauce
- 2 tbsp vegetable oilplus extra for brushing
- 1 tbsp Sichuan peppercorns
- 1-2 garlic clovescrushed
- 10g fresh gingergrated
- 1 tbsp gochujang
- 2½ tbsp honey
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
Nutrition: Per serving
- kcal489
- fat28g
- saturates5g
- carbs22g
- sugars15g
- fibre1g
- protein36g
- salt4.94g
Method
step 1
Heat the oven to 220C/200C fan/gas 8. Cut the chicken wings in half at the joints and discard the tips if they are still attached. Using kitchen paper, pat the wings dry, then toss in a bowl with the baking powder, garlic granules, 1 tsp salt and ¼ tsp ground black pepper
step 2
Set a wire rack over a foil-lined roasting tray. Brush the wire rack with a little vegetable oil to prevent the wings from sticking. Arrange the wings, skin-side up, on the wire rack. Make sure to space them so that the wings do not overlap. Bake for 1 hr, turning the wings over every 20 mins.
step 3
Crush the peppercorns using a pestle and mortar. Put a large frying pan over a medium heat and toast the crushed peppercorns for 2 mins, then tip into a bowl and set aside.
step 4
Return the frying pan to the hob with 2 tbsp oil over a medium heat. Add the garlic and ginger and fry for 2 mins until the garlic has softened. Add the gochujang, honey, and soy sauce. Continue to stir for 2 mins until the sauce has thickened slightly. Stir in the crushed peppercorns, rice vinegar and 2 tbsp water or enough to loosen the sauce. Set aside until the wings are cooked.
step 5
Once the wings are cooked, add the wings to the sauce and toss until coated. Transfer to a large serving platter and serve immediately with plenty of napkins.
