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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
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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.
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