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Korean Chicken Wings & Chips Box

Korean Chicken Wings & Chips Box

Crispy Korean-style chicken wings with sticky gochujang glaze and golden oven chips.

50 mins total for first methodServes 4Oven
Ingredients ↓Method ↓

Ingredients

Method

15 mins prep35 mins cook50 mins total

  1. Heat the oven to 220°C fan. Toss the potato chips with 1 tablespoon of the cooking oil and spread them on a large baking tray.

  2. Pat the chicken wings dry, toss them with the remaining cooking oil, and arrange them on a second tray. Roast the chips and wings for 25 minutes, turning the chips once.

  3. Mix the gochujang, soy sauce, honey, tomato ketchup, garlic and onion in a bowl. Stir in the cornflour slurry to make a smooth glaze.

  4. Brush the wings generously with the glaze, then return them to the oven for 10 minutes, until sticky and cooked through. The thickest wing should reach 75°C at the centre.

  5. Season the chips with black pepper. Serve the wings with the chips, sesame seeds and sliced spring onions, spooning over any remaining glaze.

Notes

Serve the wings and chips straight from the oven, with extra glaze spooned over the top.
About this recipe

These oven-baked chicken wings are coated in a glossy gochujang, soy and honey glaze, then served with crisp chips and fresh spring onions.

Roast the wings and potatoes together for an easy sharing meal with plenty of savoury heat and crunch.

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