No false promises here! These Korean style chicken wings are baked instead of fried. The skin still gets crispy under a coating of hot GOCHUJANG and rice vinegary sauce.

INGREDIENTS

60 gram plain flour
30 gram rice flour
20 gram corn starch
2 tsp + 2tsp Korean chili powder (Gochugaru flakes)
1 tsp + 2 tsp salt
2 gram garlic powder
10 pieces chicken wings (split at the joint, wing tips removed)
2 gram white pepper
1 tbsp + 1 tbsp sesame oil
100 gram rice wine vinegar
20 gram butter
50 gram Korean chili paste (Gochujang)
2 tbsp honey
1 tsp minced garlic
1 tsp minced ginger

METHOD

1. Mix together all types of flour, 1 tsp salt, 2 tsp Korean chili powder and garlic powder in a shallow bowl.

2. Season the chicken wings with 2 tsp of salt, garlic powder, white pepper and 1 tbsp sesame oil, marinate for 3 hours.

3. Preheat a De’Longhi oven to 180 degrees Celsius. Add the wings in batches to the flour mixture to coat. Tap off any excess flour. Place the chicken wings on a baking tray.

4. Bake in the oven for 25 minutes until the skin turns brown and crisp. Flip the wings halfway through the baking time.

5. In a separate dish, combine sesame oil, vinegar, butter, 2 tsp Korean chili powder, Korean chili paste, honey, minced garlic and minced ginger. Boil the mixture until slightly thickened.

6. Once the chicken wings are done baking for 25 minutes, bring the wings out and place them in a bowl, pour the chili paste mixture onto the wings and toss well to coat. Transfer the chicken wings back onto the baking tray and bake for another 15 minutes with heat reduced to 130 degrees Celsius. Serve warm.

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