Sweet and sticky Korean-style hot wings
Serves: 4 as a snack or starter
Total time: 
Sweet and sticky Korean-style hot wings
Serves: 4 as a snack or starter
Total time: 
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Nutritional information (per serving)
Calories
557Kcal
Fat
28gr
Saturates
8gr
Carbs
28gr
Sugars
27gr
Fibre
0gr
Protein
46gr
Salt
1.6gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 900g chicken wings
- 8 tbsp YogiYo gochu jang
- Korean chilli dipping sauce
- 1 tbsp rice vinegar
- 3 tbsp clear honey
- 1 tbsp soy sauce
- 3 spring onions, thinly sliced
- 1-2 tsp black sesame seeds
- lime wedges, to serve
Step by step
Get ahead
Joint the wings in advance and get the sauce mixed in the pan.
- Preheat the oven to 220°C, fan 200°C, gas 7. Use a sharp knife to cut the wings into individual joints (you don't need the tips, but they can be frozen to use for stock later) and pat dry on kitchen paper. Arrange the wings on a wire rack over a baking sheet and bake for 30 minutes, until crisp.
- While the wings are cooking, make the sauce. Put the gochu jang, rice vinegar, honey and soy sauce in a small saucepan and bring to the boil, stirring well to dissolve the honey. Boil the sauce vigorously for 1 minute then set aside the pan to cool slightly.
- When the wings are cooked toss them with the hot sauce and scatter over the sliced spring onions and black sesame seeds. Serve with lime wedges to squeeze over, lots of napkins to clean up sticky fingers and ice-cold beers.
