Kimchi Jjigae
A deeply savoury Korean kimchi stew with pork belly, tofu, and gochujang heat — perfect with steamed rice.
Korean-Style Chicken Wings
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.
Method
15m40m55m
- 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.
Ingredients
- 5ml Sesame Oil
- 1.2 kg Chicken Wings
- 15ml Sesame Seeds
- 45ml Soy Sauce
- 3 Spring onions sliced
- 3ml Salt
- 15ml Rice Vinegar
- 5ml Ginger finely grated
- Black Pepper, to taste
- 5ml Baking powder optional for crispiness
- 45ml Gochujang
- 2 cloves Garlic finely grated
- 30ml Honey
- 1 Lime cut into wedges
Notes
Crispiness: pat the wings dry and roast on a rack if you have one.
Heat: gochujang varies. Start mild and add more at the end if needed.
Serve: great with cucumber salad or edamame on the side.
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