Cook and author of the Haynes Fakeaway Manual, Fergal Connolly, gives us this delicious recipe for a comfort food favourite - Korean chicken wings

  • 30 minutes (10 mins prep)
  • 6
  • Easy
This recipe captures the backbone flavours of Korean cooking: garlic, ginger, chillies, spring onions and toasted sesame seeds. Barbecuing will help give your wings a charred and crispy finish. The best type of fuel to use is up for debate, but traditional Korean kitchens would use charcoal. The cooking method involves using direct heat for searing and colouring the wings, as well as indirect heat for finishing the cooking. Gochujang is a Korean red chilli paste made from fermented soybeans, chilli and rice flour that is available online. Look out for naturally fermented gochujang.

Ingredients

  • 1.6kg/31 chicken wings
  • salt and ground black pepper
  • 45ml/3 tbsp mixed sesame seeds, toasted
  • 1/2 bunch of spring onions - green and white parts finely sliced
  • For the hot sauce:
  • 150g gochujang
  • 45ml mirin
  • 75ml light soy sauce
  • 105ml rice wine vinegar
  • thumb-sized piece of fresh root ginger, peeled and roughly chopped
  • 6 garlic cloves, peeled and roughly chopped

Method

Korean chicken wings

1 Prepare the barbecue by placing a good layer of charcoal evenly across the bottom, then lighting it and waiting until the coals are glowing but have a fine layer of ash on the outside.

Pile more of the glowing coals over to one side than the other, to create a heat gradient.

2 While the barbecue is heating, remove the tips from the chicken wings (these can be used for stock), put the remaining wings into a large bowl and season with salt and pepper.

3 Place the wings over the direct heat and cook for 2–3 minutes on each side, until you achieve a nice golden char.

Picture: Haynes Fakeaway Manual

4 Move the wings to the side of the barbecue where there is indirect heat, put the lid over them and cook for 12–15 minutes, until cooked through.

To test, insert a skewer into the thickest part of the wing: the juices should run clear.

5 Transfer the cooked wings to a bowl or plate and keep warm.

6 Prepare the hot sauce by blitzing all the ingredients together in a small food processor; any surplus sauce keeps well in the fridge in an airtight container for up to 3 days.

7 Heat the sauce you need in a pan over a medium heat, stirring from time to time for about 10 minutes, until the sauce is reduced a little.

8 Add some of the warmed sauce to the cooked wings, toss to coat and serve sprinkled with sesame seeds and spring onions.

• The Haynes Fakeaway Manual by Fergal Connolly contains over 60 recipes from worldwide cuisines to make top-quality takeaways at home, and is priced at £22.99. 

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