Gochujang is a Korean chilli paste, and it is what makes Clarissa’s chicken wings so sticky, sweet and spicy. With all that flavour packed into one single ingredient, you can imagine how delicious the whole dish will be! To add in freshness and zing, a smashed cucumber salad on the side makes for the ideal entree dish (or a main if you love chicken wings that much!).
Ingredients
Method
Preheat oven to 240°C/220°C fan-forced. Line a rimmed baking tray with baking paper and top with a wire rack.
Pat chicken wings dry and place in a large bowl. Add cornflour, paprika, chicken powder and salt. Toss to evenly coat. Arrange wings on rack and cook for 30–40 minutes or until golden and crispy. Cut into bite-size pieces.
Place the cucumber onto a chopping board. Using a rolling pin or meat mallet, smash cucumber at different points down its length, enough to crack it open. Cut crosswise into bite-sized pieces. Transfer to a bowl. Add remaining ingredients and toss well to combine.
For the spicy sauce, heat oil in a saucepan on medium heat. Add garlic and ginger. Cook, stirring, for 2 minutes or until tender. Add honey, soy, vinegar and gochujang. Cook, stirring, on medium-low heat for 5 minutes, or until the sauce thickens slightly. Remove from heat and stir in sesame oil.
To serve, combine hot wings and hot sauce. Toss to coat well. Garnish with sesame seeds and green onions. Serve with smashed cucumber.
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