Korean Chicken Wings
With contact for over 125 years, it’s easy to see the cultural influences Korea have shared with us in Australia. These delicious Korean influenced wings are perfect for heating things up and are certain to keep the conversation and the drinks flowing. Gochujang, a Korean fermented chili paste, is a very versatile ingredient. It comes in different heat levels for those who can not handle the hot stuff, so give it a try, you’ll be glad you did.
- 1 kg chicken wings
- 4 cloves garlic, finely chopped
- 1 knob ginger, finely grated
- 2 egg whites
- 2 tbsp Dark soy sauce
- 1 tsp Baking soda
- 3 tbsp Castor sugar
- ¼ cup Gochujang
- 1 tsp sea salt
- 1 tbsp Rice wine vinegar
- 1 tbsp sesame oil
- 1 tbsp sesame seeds, toasted
- Mix together the egg whites, baking powder, and salt, then just tumble the wings in those 3 ingredients. Place them on a wire rack, over a baking tray and leave them in the fridge to dry overnight.
- Remove them from the fridge the next day, and place them straight into a preheated oven, at 220°C for 35 minutes.
- Whist these are cooking, combine all the rest of the ingredients in a large bowl and mix well.
- Once the wings are dark golden brown and cooked through, carefully place them in the basting mix in the large bowl and toss them through to coat. Serve while hot.