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Korean Fried Chicken Wings with Spicy Chilli Glaze
- Serves:
4-6
as a Starter - Difficulty
Medium
- Ready in
1 hr 15
Published 2015
There are fast-food chains and trucks whose menus are solely devoted to this addictive chicken. Generally it’s fried twice to crisp the skin and then rolled in a sweet vinegary chilli glaze made from the insanely good gochujang chilli paste. Since frying chicken on the bone can be a bit messy, I played around with the method to bake them crisp first. The end result is just as salivatingly good.
Ingredients
Method
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Very easy to prepare and serve. Due to an allergy I had to swap out the honey for rice malt syrup but the end result was still wonderfully sticky. Served with noodles & veggies and kimchi.
Super simple and super tasty. Great make-ahead dish.