These wings are uniquely flavoured Covering most of taste senses of Spicy, Sweet, Savoury, Salty and Umami.
The ingredient’s list for this does have specific ingredients that make it what it is. I recommend buying them though and using them to create other recipes. You could swap out the Korean chilli flakes but not really the Gochujang.
Chicken
- 500g chicken wings
- 1 Inch piece of ginger, finely grated
- 50g cornflour/potato to help brown
- vegetable oil/canola for frying
- Pepper/Garlic pepper
- Pinch of salt (optional)
- Pinch MSG (optional)
- Dash of Rice wine (optional)
- I also used some chilli paste as well as the Gochujang
Here is a link to a post on the blog how we prepare wings.
Sauce
- 6 tbsp brown sugar (or what you have aka honey)
- 2-4 tbsp Gochujang (Korean chilli paste) <a rel="noreferrer noopener" href="http://<a target="_blank" href="https://www.amazon.co.uk/gp/product/B013HB0CC4/ref=as_li_tl?ie=UTF8&camp=1634&creative=6738&creativeASIN=B013HB0CC4&linkCode=as2&tag=rs104-21&linkId=055f77bef102bc6c34856f54e449f8cb">Chung Jung One Sunchang Hot Pepper Paste Gold (Gochujang) 500g</a>
click to buy
- 1 tbsp Korean chilli flakes (or what you have aka normal flakes)
- 2 tbsp light soy sauce
- Sliced onions and peppers (optional)
- 3-4 large garlic crushed/paste or minced fine
- half inch piece ginger pasted/grated
- 1-2 ts Rice vinegar
- 1 ts Rice wine
- 2 tsp sesame oil
Garnish
- Sesame seeds
- Sliced spring onion
- Fresh chillies
Method
This is a simple wing recipe the only real decision to make is how to cook the wings. This can be done two main ways by either frying or baking. I choose to fry like the other wings within the blog like the Chinese or Buffalo wings. But basically pat them dry the fry 4/5 mins a side in oil until crisp and cooked through.
The sauce easily comes together in a saucepan, may need a tiny bit of water at the beginning to help it cook out. I would cook it until it became slightly thick.
Then we mix. Toss the cooked wings in sauce and top with garnish and enjoy!
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