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Korean chicken wings recipe

8 ratings

Add some spice to your barbecue with a batch of fiery Korean chicken wings. Coated in a sticky sriracha, ginger and soy glaze, these simple wings caramelise until irresistibly deep golden and smoky on your barbecue. Finish with a scattering of crunchy sesame seeds and fresh spring onion. See method

Serves 4
10 mins to prepare and 30 mins to cook
431 calories / serving
Dairy-free

Ingredients

4 tbsp sriracha
3 garlic cloves, finely grated
2.5cm piece ginger, finely grated
½ lemon, juiced
2 tbsp sesame oil
2 tbsp reduced salt soy sauce
1 tbsp light brown soft sugar
1kg (2lb) chicken wings
2 tsp sesame seeds
2-3 spring onions, sliced on the diagonal

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
1790kj
431kcal 22%
Fat
32g 45%
Saturates
8g 40%
Sugars
6g 7%
Salt
1.9g 33%

of the reference intake
Carbohydrate 7.1g Protein 30.2g Fibre 0.4g

Method

In a large bowl, mix together the sriracha, garlic, ginger, lemon juice, sesame oil, soy sauce and sugar. Add the wings and turn to coat well.
When the barbecue is hot, cook the wings for 25-30 mins, turning regularly and brushing with any excess marinade left in the bowl.
Once the wings are cooked through and golden, and no pink meat remains, put on a plate and sprinkle with the sesame seeds and spring onions to serve.

Tip: To get ahead, prepare the chicken wings the night before. Complete step 1, then cover the bowl of marinated wings with clingfilm and leave in the fridge until you are ready to barbecue.

See more Barbecue recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.