Gochujang chicken wings

Method

1. 1

   Heat the oven to 220C/200C fan/gas 8. Cut the chicken wings in half at the joints and discard the tips if they are still attached. Using kitchen paper, pat the wings dry, then toss in a bowl with the baking powder, garlic granules, 1 tsp salt and ¼ tsp ground black pepper

2. 2

   Set a wire rack over a foil-lined roasting tray. Brush the wire rack with a little vegetable oil to prevent the wings from sticking. Arrange the wings, skin-side up, on the wire rack. Make sure to space them so that the wings do not overlap. Bake for 1 hr, turning the wings over every 20 mins.

3. 3

   Crush the peppercorns using a pestle and mortar. Put a large frying pan over a medium heat and toast the crushed peppercorns for 2 mins, then tip into a bowl and set aside.

4. 4

   Return the frying pan to the hob with 2 tbsp oil over a medium heat. Add the garlic and ginger and fry for 2 mins until the garlic has softened. Add the gochujang, honey, and soy sauce. Continue to stir for 2 mins until the sauce has thickened slightly. Stir in the crushed peppercorns, rice vinegar and 2 tbsp water or enough to loosen the sauce. Set aside until the wings are cooked.

5. 5

   Once the wings are cooked, add the wings to the sauce and toss until coated. Transfer to a large serving platter and serve immediately with plenty of napkins.

Nutrition

calories

489 calories

fatContent

28 grams fat

fiberContent

1 grams fiber

sugarContent

15 grams sugar

sodiumContent

4.94 milligram of sodium

proteinContent

36 grams protein

carbohydrateContent

22 grams carbohydrates

saturatedFatContent

5 grams saturated fat

Indicative values from the source, for the original recipe.

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