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Korean-style chicken wings recipe

Korean-style chicken wings recipe

15 ratings

Created by The Tesco Real Food team

When the Korean food trend came to town, we fell hard for it! These sticky wings use easy-to-get ingredients and are barbecue-friendly, too. See method

  • Serves 4
  • Takes 45 mins
  • 462 calories / serving
  • Dairy-free

Ingredients

  • 4 tbsp sriracha, plus extra to serve (optional)
  • 3 garlic cloves, finely grated
  • 2.5cm piece fresh ginger, peeled and 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, toasted
  • 2-3 spring onions, sliced on the diagonal

For the pickled cucumber

  • 4 tbsp rice vinegar
  • 1 tbsp caster sugar​
  • ½ cucumber, very thinly sliced
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    1925kj
    462kcal     23%

  • Fat

    33g 47%

  • Saturates

    8g 42%

  • Sugars

    9g 10%

  • Salt

    2g 34%

of the reference intake
Carbohydrate 9.9g Protein 30.7g Fibre 0.9g

Method

  1. Mark the pickled cucumber: mix the vinegar, sugar and ¼ tsp salt in a small mixing bowl, then set aside for 3 mins to dissolve. Add the cucumber and mix well, then set aside for at least 30 mins.
  2. Meanwhile, mix the sriracha, garlic, ginger, lemon juice, sesame oil, soy sauce and sugar in a bowl. Add the wings and turn to coat well.
  3. Prepare the barbecue and wait until the flames have died down and the coals are white. Cook the wings for 25-30 mins, turning regularly and brushing with any excess marinade left in the bowl. Alternatively, preheat the grill to high. Line a large baking tray with foil, then lay the wings across it, pouring over any excess marinade. Grill for 10-12 mins each side, until slightly charred and cooked through.
  4. Transfer the wings to a serving plate and scatter with the sesame seeds and spring onions. Drain the pickled cucumber and serve alongside with extra sriracha, if you like.

Tip: Prepare the chicken wings the day before and marinate in the fridge overnight. The pickled cucumber can be made up to a day in advance: cover and chill, then drain before serving.

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.

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