Firstly, this is not Korean Fried Chicken not because I don’t like the delicious, crunchy and lightly crispy bits of tender chicken that are gently spiced but because in my opinion the marinade on these Korean Chicken Wings is mouth wateringly good enough. Besides, fried chicken is different and anyone who turns their nose up at it just hasn’t experienced it properly. My fondest memory is when I was in New York at Hanjan. Their spicy and tangy bits of crisp chicken were so good but it was here that I also had marinaded chicken and this was incredibly soft and the meat just fell of the bone. Every little mouthful of meat more or less melted in the mouth with the taste of the sauce lingering for some time afterwards.
In my opinion any marinade that consists of Gochujang paste (a Korean red chilli paste) is a winner! This spicy, hot paste is key to this recipe and you can find it in most Asian stores or online. I use the paste when making Korean Tacos and it gives Bulgogi Beef Burgers a real lift! I am pleased to see that Korean food is getting increased recognition with more and more restaurants and street food stalls opening up in both Berlin and London. It is such a fresh and spicy cuisine and I could eat Kimchi all day long!
For these Korean Chicken Wings I simply bake them in the oven but you can easily pop them on a BBQ! Just keep an eye on the dripping marinade. I mix the Gouchujang paste with a bit of soy sauce, tomato puree, lime juice, garlic and ginger, and some chilli flakes for additional heat! I then sprinkle some sesame seeds on top and garnish with some coriander and spring onions before serving.
- 12-14 chicken wings
- 2 cloves garlic (peeled and crushed)
- 1 tbpsn gochujang paste
- 1 tbpsn dark soy sauce
- juice of 1 lime
- 1 tbpsn tomato puree
- pinch chill flakes
- 1 tbpsn size fresh ginger (peeled and grated)
- Black pepper
- Sesame seeds, fresh coriander and finely chopped spring onions to serve
- In a mixing bowl add the garlic, gochujang paste, soy sauce, lime juice, chilli flakes, ginger and tomato puree. Mix well until all the ingredients are well combined. Add the chicken wings to the bowl and coat well. Cover the bowl and place in the fridge overnight or for at least a couple of hours.
- Heat to 190C/fan 170C/gas 5
- Pour the chicken wings and any leftover marinade in the bowl into a roasting tin. Bake in the oven for around 25 mins or until the chicken is cooked through.
- Take out of the oven and add about 1 tbpsn of sesame seeds to the oven dish. Coat the wings in the seeds and then plate up. Add a few spring onions and fresh coriander to the bowl.