KOREAN CHICKEN WINGS WITH SESAME SLAW
Gochujang is a savoury Korean condiment that adds a rich spiciness to these chicken wings. Drizzle with sesame oil and our crunchy side slaw
Provided by Sophie Godwin - Cookery writer
Categories Main course
Time 1h
Number Of Ingredients 11
Steps:
- In a large bowl, mix together the gochujang, honey, soy, juice of 1 lime and sesame oil. Toss in the chicken wings and leave to marinate for a couple of hours, or if you have time, overnight.
- Heat oven to 200C/180C fan/gas 6. Transfer the wings to a large roasting tin, or two smaller ones, spreading out in a single layer so that they cook evenly. Roast for 50-55 mins, basting regularly until sticky and caramelized and the meat is starting to fall away from the bone.
- While the wings are roasting, prepare the slaw. Mix all the ingredients together in a large bowl with a little sea salt and black pepper. Just before serving, drizzle over a little sesame oil and eat with the wings. Kitchen paper recommended.
Nutrition Facts : Calories 472 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 22 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 2.3 milligram of sodium
GAME DAY HONEY-SRIRACHA CHICKEN WINGS
Honey, sriracha, soy sauce, sesame and lime juice create a sticky and sweet yet spicy sauce that takes chicken wings to the next level. Frying in batches is key to crisp rather than soggy wings.
Provided by Food Network Kitchen
Time 50m
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Place a wire rack in a rimmed baking sheet and set aside. Fill a large Dutch oven halfway with oil and heat over medium-high heat to a temperature of 350deg;F.
- Whisk together the honey, sriracha, soy sauce, lime juice and sesame oil in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until the sauce comes together, about 5 minutes. Transfer to a large bowl and set aside.
- Whisk together the cornstarch, flour, 1¾ cups cold water, 2 teaspoons salt and ¼ teaspoon pepper in a large bowl until smooth. Add the chicken and toss until completely coated.
- Lift the chicken pieces out of the batter one at a time, letting the excess batter drip back into the bowl, and gently place in the hot oil; try to keep the pieces separated. Fry in batches until golden, adjusting the heat as necessary to keep the oil temperature at 350°F, about 8 or 9 minutes per batch. Remove the chicken with a spider or slotted spoon and set on the rack on the baking sheet to drain. While the wings are still hot, toss them in the honey sauce to evenly coat. Transfer them to a dutch oven and serve with sesame seeds and scallions scattered over the top.
EXTRA CRISPY KOREAN-STYLE CHICKEN WINGS
Coat chicken wings with a cornstarch batter for a crispy crust. Then toss the fried wings in a honey-sriracha sauce.
Provided by Food Network Kitchen
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Set a wire rack on a rimmed baking sheet and set aside. Attach a deep fry thermometer to the side of a large Dutch oven or pot and fill halfway with oil, heat over medium-high heat to 350 degrees F.
- Meanwhile, combine the honey, sriracha, soy sauce, lime juice, orange juice and sesame oil in a small saucepan over medium heat and bring to a boil. Reduce the heat to low and simmer until the sauce is reduced and smooth, about 5 minutes. Transfer to a large bowl and set aside.
- Whisk the cornstarch, flour, 1 3/4 cups cold water, 2 teaspoons salt and 1/4 teaspoon pepper together in a large bowl until smooth.
- Working in small batches, dip the chicken in the cornstarch-flour batter, let the excess drip back into the bowl and gently place in the hot oil; stir once or twice to keep the pieces separated. Fry until golden and cooked through, adjusting the heat to keep the oil temperature at 350 degrees F, about 8 or 9 minutes per batch. Remove the chicken with a slotted spoon and put on the prepared rack to drain briefly. While the wings are still hot, toss them in the sriracha-honey sauce until coated. Transfer them to a serving dish and top with the sesame seeds and scallions and serve with lemon wedges.
KOREAN CHICKEN WINGS
Steps:
- Preheat oven to 350 degrees F.
- Place the chicken wings on a baking sheet and cook in the oven for 35 minutes.
- In a medium saute pan over medium heat, add the 2 tablespoons of canola oil and the ginger. Cook for 2 minutes. Add the sherry, vinegar, sesame oil, honey, and soy sauce and chili garlic sauce and continue to cook for 2 more minutes. Remove from heat.
- In large sauce pot or fryer, heat 3-inches of the canola oil, or enough to prevent wings from touching the bottom of the pan, to 350 degrees F. Add the chicken wings to the oil and cook for about 3 minutes, or until crispy and golden brown. Remove the chicken wings from the oil and drain on paper towels.
- Add the wings to the sauce. Garnish with chopped scallions and sesame seeds.
BAKED SESAME CHICKEN WINGS
An excellent baked sesame chicken wing recipe. Nothing fried or breaded here!
Provided by Josh Nelson
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Place frozen chicken wings, skin side-down, in the prepared pan.
- Combine soy sauce, water, and sugar in a bowl; pour sauce over chicken.
- Bake in the preheated oven for 30 minutes. Remove from the oven, turn wings, and sprinkle with sesame seeds. Return to the oven and bake until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 188.9 calories, Carbohydrate 7.4 g, Cholesterol 38.6 mg, Fat 11.2 g, Fiber 0.7 g, Protein 14.5 g, SaturatedFat 2.8 g, Sodium 1271.5 mg, Sugar 5.1 g
KOREAN SPICY CHICKEN WINGS - RESTAURANT RECIPE!
This is a fantastic recipe I came across whilst roaming the 'net! It comes from the owner of a popular Korean restaurant where these chicken wings were the most popular of all his special order dishes. Time to make doesn't include chilling time.
Provided by Um Safia
Categories Chicken
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Rinse the wings in cold water, then lightly salt and pepper them. Let stand about 10 to 15 minutes. Place wings in a large bowl and pour the milk over them, then place in refrigerator for about one hour, turning three to four times.
- For the Stir Fry Sauce: Place the ginger and garlic into a blender with just enough water to liquefy the mix. Pour into a small mixing bowl and add all other sauce ingredient & mix well. Finely chop the green/spring onion and set aside.
- Chicken Wings: Discard the milk and let wing section drain until just damp. Heat oil in a large cooking pot. (350ºF or use the bread test) Roll wings in starch and deep fry until golden brown then drain.
- Transfer the chicken to a large stir fry pan or wok over medium to medium high heat, add the sauce, and stir fry until all liquid is gone.
- Place onto a serving tray and garnish with the green onion and sesame seed. Serve as an appetizer or with sticky rice and ban chan for a meal.
Nutrition Facts : Calories 286.8, Fat 14.2, SaturatedFat 4.1, Cholesterol 61.1, Sodium 821.5, Carbohydrate 22.8, Fiber 2.5, Sugar 5, Protein 18.6
GUY FIERI'S KOREAN CHICKEN WINGS
Make and share this Guy Fieri's Korean Chicken Wings recipe from Food.com.
Provided by Pinay0618
Categories Chicken
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Place the chicken wings on a baking sheet and cook in the oven for 35 minutes.
- In a medium saute pan over medium heat, add the 2 tablespoons of canola oil and the ginger. Cook for 2 minutes. Add the sherry, vinegar, sesame oil, honey, and soy sauce and chili garlic sauce and continue to cook for 2 more minutes. Remove from heat.
- In large sauce pot or fryer, heat 3-inches of the canola oil, or enough to prevent wings from touching the bottom of the pan, to 350 degrees F. Add the chicken wings to the oil and cook for about 3 minutes, or until crispy and golden brown. Remove the chicken wings from the oil and drain on paper towels.
- Add the wings to the sauce. Garnish with chopped scallions and sesame seeds.
Nutrition Facts : Calories 1156, Fat 71.1, SaturatedFat 14.2, Cholesterol 174.8, Sodium 4202.3, Carbohydrate 52.1, Fiber 3.3, Sugar 37.6, Protein 52.5
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