Delicious sticky Korean style chicken wings from Nikibakes. Why not try the sauce on tofu or roasted vegetables for a vegan option?
Gochujang Glazed Chicken Wings Recipe
Delicious sticky Korean style chicken wings from Nikibakes. Why not try the sauce on tofu or roasted vegetables for a...
Ingredients
For the chicken wing coating
| 230g | plain flour/Gluten Free flour |
| 100g | cornflour |
| 1 tsp | baking powder |
| 200ml | cold water |
| 1 kg | chicken wings |
| vegetable oil for frying | |
| a pinch | sea salt |
For the gochujang glaze
| 2 tbsp | gochujang paste |
| 1.5 tbsp | tomato puree |
| 1 tbsp | apple cider vinegar |
| 2 tbsp | runny honey |
| 2 tbsp | coconut sugar |
| 4 tbsp | tamari/soy sauce |
| 2 | cloves of garlic, finely minced |
| 1 tbsp | vegetable oil |
| 1.5 tbsp | toasted sesame seeds |
| 1 tsp | sesame seeds |
To serve
| thinly sliced spring onions | |
| 1 tsp | Niki's Korean Blend |
Method
- In a large mixing bowl add in all your ingredients for the chicken wing coating and whisk well, it’s okay if there are a few small lumps at this stage. Add in your chicken wings and coat every piece well, set aside.
- Next, make the sauce and add the gochujang, runny honey, coconut sugar, tamari/soy sauce, garlic, vegetable oil, apple cider vinegar and toasted sesame oil in a saucepan and stir together. Bring to the boil, then simmer for 5 minutes until thickened. If you want it tangier add more acv or to make it sweeter, add more honey for a saucier texture. Finally, add in the sesame seeds and mix well, keep the glaze warm whilst you fry the chicken wings.
- Fill a deep-frying pan to about 1/3 capacity with the oil. Heat over high heat. The oil is hot enough when a wooden spoon dipped into the oil forms small little bubbles. Transfer 2-3 chicken wings at a time into the hot oil for 3-4 minutes or until cooked through and crispy. Drain on a paper towel to remove the excess oil.
- Toss the chicken wings with the sauce and serve sprinkled with a sprinkling of Niki’s Korean Blend and some sliced spring onions. Enjoy!!
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