Korean Chicken Wings

These warm, sweet and sticky chicken wings make an ideal sharer
Korean Chicken Wings
ITP Images
Korean Chicken Wings
April 01, 2019
Level Easy
Preparation Time 20-25 minutes
Cooking Time 1 hour
Serves 4

RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton
PROP STYLING BY Katelyn Allegra & Sophia-Maria Eygelaar


For the sauce

1 tbsp sesame oil
5cm piece ginger, peeled and grated
5 cloves garlic, crushed
¼ cup soya sauce
2 tbsp water
3 tbsp gochujang (Korean chilli paste)
2 tbsp rice vinegar
2 tbsp fish sauce
2 tbsp spinneysFOOD Honey or spinneysFOOD
Maple Syrup
1 tbsp brown sugar
16 chicken wings
2 tbsp baking powder
1 tbsp spinneysFOOD Salt

For the cucumber salad

1 medium cucumber, roughly cut
2 tbsp rice vinegar
1 tbsp soya sauce
A pinch of chilli flakes
1 tbsp caster sugar
spinneysFOOD Fresh Coriander and toasted
sesame seeds, to serve


  • 1

    To make the sauce, sauté the ginger and garlic with the sesame oil in a medium pan over low heat for 5 minutes. Increase the temperature and add the rest of the ingredients and bring to a boil. Lower the heat and allow to reduce until thickened and syrupy. Remove from the heat and set aside

  • 2

    Preheat the oven to 180°C, gas mark 4

  • 3

    Arrange the chicken wings on a lined baking tray

  • 4

    Pat the chicken wings dry and coat with the baking powder and salt

  • 5

    Bake for 30 minutes then increase the oven temperature to 220°C, gas mark 7, and flip the wings over and bake for a further 20 minutes or until cooked and crispy

  • 6

    Place the cooked wings in a large bowl, pour the sauce over and toss to coat

  • 7

    Combine the cucumber salad ingredients together and season well

  • 8

    Serve the chicken wings sprinkled with coriander leaves, sesame seeds and the cucumber salad on the side


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