Recipe
Authentic Huli Huli Chicken
Sticky grilled chicken in a pineapple, soy and ginger glaze with plenty of char at the edges.
Korean-Style Chicken Wings
Classic
serves 4
These Korean-style wings are all about a crisp bake (or air fry) followed by a glossy, sticky glaze. The gochujang brings heat, the honey brings shine, and the soy brings the savoury depth.
Serve them with lime wedges and plenty of napkins.
15 mins prep40 mins cook55 mins total
Heat the oven to 220°C (200°C fan). Line a tray and set a rack on top if you have one.
Pat the wings dry. Toss with baking powder (if using), salt and black pepper.
Arrange in a single layer and bake for 35–45 minutes, turning once, until crisp and cooked through.
Meanwhile, simmer the glaze ingredients (gochujang, soy, honey, vinegar, sesame oil, garlic and ginger) for 2–3 minutes until glossy.
Toss the hot wings in the glaze until well coated.
Finish with spring onions and sesame seeds. Serve with lime wedges.
Keep cooking
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