Deliciously crisp chicken wings coated in a sticky and slightly spicy glaze. These Korean Chicken Wings are the perfect starter or snack with a cold beer.
Remove the wing tips from the chicken wings if they are attached then add them to a large bowl/dish
In another small bowl, add all of the marinade ingredients (apart from the spray oil) and stir until combined. Add as much water as you need to get a thick but pourable consistency
Pour the marinade over the chicken wings making sure each wing is completed coated
Leave to marinate in the fridge for at least 2 hours but overnight is better (12 hours)
Preheat the oven to 190ºC (fan assisted or 200ºC non fan assisted)
Spray a large baking tray with oil and line the chicken wings on the tray. Bake for 20 minutes before turning and cooking for a further 20 minutes
Sprinkle with the sesame seeds, chilli and spring onion and serve
These would be great on the BBQ. Cook for roughly 10 minutes each side or until cooked through and the skin is crispy.
Nutritional information is given as a guide only.
Korean Chicken Wings https://www.curlyscooking.co.uk/korean-chicken-wings/
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