Korean Fried Chicken Wings
Try making the delicious chicken wings Flesh & Buns brought to Taste...
- To make the Korean Sauce, put all the ingredients in a blender and blitz until smooth (will keep for 2 weeks in a refrigerated airtight container)
- Bring the sauce almost to a simmer in a small saucepan, stirring frequently, for 10 minutes, but don’t allow the mixture to boil
- On a hot BBQ grill, cook the chicken wings until the skin is golden crisp and they are cooked though
- In a large mixing bowl, combine the chicken wings with the warm Korean sauce and sesame seeds until well coated, then serve immediately
Recipe Information
Serves
2
Difficulty
Easy
Ingredients
- 4 3-joint chicken wings (raw)
- 500g Korean Sauce (see below)
- 8 teaspoons toasted white sesame seeds
Korean Sauce (enough for 5 servings)
- 150g kochujan
- 750ml chilli oil
- 75ml mirin
- 150ml rice wine vinegar
- 10 garlic cloves, roughly chopped
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