As part of the icebreaker at the beginning of any food tour I’m a guide a guide for, we go around the table, saying what our favourite food is. For any foodie, this can be a tough decision. I’ve had all sort of answers in the last year being a guide for The Bristol Food Tour. From Crisp Sandwiches, Mongolian Beef, Pizza, more Pizza and even a German Nan’s Red Cabbage. Now, what would I choose you were asked?
It’s not classy or refined but got to be chicken wings. There’s something about picking over the bones with tender flesh, crisp skin and lip burning sauce to make me very happy. Over the next couple of posts, I’ll be sharing with you some different wing recipes to enjoy. This is a Korean inspired recipe with plenty of Sriracha sauce for a fiery kick and a sauce that is reduced down to a hot toffee coating of the crispy wings.
My wings aren’t deep fried but oven baked so slightly ‘healthier’ but you still get the dreamy crisp skin.
Korean Chicken Wings
- 1 kg Chicken Wings wing tip removed but wings parts kept together
- 100 g Plain Flour with a pinch of salt and crushed black pepper
- 2 tsp Sesame Oil
- 1/2 small Onion finely chopped
- 5 cloves Garlic finely chopped
- 1 inch piece of Fresh Ginger minced
- 6 tbsp Soy Sauce
- 3 tbsp Soft Brown Sugar
- 3 tbsp Honey
- 1/2 cup Sriracha 1 tbsp Red Pepper Paste (kochujang)
- Preheat the oven to the hottest temperature, normally 240C.
- Lightly coat the wings in the seasoned flour, shaking off the excess. Set the wings skin down on a rack in a foil-lined roasting tin, so the heat can circulate. Place in the oven for 25 mins, then turn the wings to be skin side up and roast for another 25 mins. Whilst cooking start making the sauce.
- Add the soy sauce, brown sugar, honey and Sriracha and reduce the sauce down over a medium heat, careful not to burn.
- When the wings are cooked through, add to the sauce to coat. Serve with steamed rice if you want to cool things down.
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