Serving Details
- Serves: 4
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Difficulty: Easy
Recipe Description
Sticky, spicy, and packed with umami, these Korean chicken wings are roasted or air-fried until crisp then tossed in a gochujang-based glaze. A crunchy sesame slaw on the side cools the heat and adds texture, making this an irresistible combo.
Cooking Time
- Total Time: 50 minutes
Nutritional Info (per serving)
- Calories: 580 kcal
- Protein: 35g
- Fat: 32g
- Carbohydrates: 32g
- Sugar: 18g
- Fibre: 4g
Ingredients
- For the chicken wings:
- 1kg chicken wings, split at the joint, tips removed
- 1 tbsp vegetable oil
- Salt & pepper
- For the Korean glaze:
- 3 tbsp gochujang (Korean chilli paste)
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 2 garlic cloves, minced
- 1 tsp grated ginger
- For the sesame slaw:
- 200g white cabbage, shredded
- 1 carrot, julienned
- 1 spring onion, finely sliced
- 1 tbsp sesame seeds
- 2 tbsp mayonnaise
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Salt & pepper
Method
- Prep the wings: Preheat oven to 200°C (180°C fan). Toss wings with oil, salt, and pepper. Roast for 30–35 minutes or air-fry at 200°C for 20–25 minutes until crisp and golden.
- Make the glaze: Combine gochujang, soy sauce, honey, vinegar, sesame oil, garlic, and ginger in a small pan. Simmer gently for 3–4 minutes until thickened slightly.
- Coat the wings: Toss the hot wings in the glaze until fully coated.
- Make the slaw: Mix the cabbage, carrot, spring onion, and sesame seeds. In a small bowl, whisk mayo, vinegar, sesame oil, and seasoning. Toss through the slaw.
- Serve: Pile glazed wings onto a plate and serve with a generous portion of sesame slaw on the side. Sprinkle with extra sesame seeds if you like.
FAQs
Can I use drumsticks instead of wings?
Yes—adjust cooking time to 35–40 minutes for drumsticks.
What if I can’t find gochujang?
You can substitute with sriracha mixed with a little miso paste and honey.
Can I make the wings ahead?
Yes—roast and chill the wings, then reheat and toss in glaze just before serving.
How long will the slaw keep?
Up to 2 days in the fridge. Wait to dress it until just before serving for best crunch.
