Fakeaway recipe: Korean chicken wings

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)
Published: December 20, 2018
Categories: ,

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.

Modern Scottish recipe: Cullen Skink Fish Pie from Stevie McLaughlin

• 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. 


  • 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
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