Korean Chicken Wings

Ingredients

• 1 kg chicken wings (wing tips removed)
• 1 1/2 tbsp Gochujang
• 2 tbsp tomato ketchup
• 1 tsp apple cider vinegar
• 3 garlic cloves
• 1/2 tsp sesame oil
• 1-2 tbsp water
• spray oil
• 1/2 tbsp sesame seeds
• 1 red chilli (sliced )
• 1 spring onion (sliced)

Instructions

1. 1

   Remove the wing tips from the chicken wings if they are attached then add them to a large bowl/dish

2. 2

   In another small bowl, add all of the marinade ingredients (apart from the spray oil) and stir until combined. Add as much water as you need to get a thick but pourable consistency

3. 3

   Pour the marinade over the chicken wings making sure each wing is completed coated

4. 4

   Leave to marinate in the fridge for at least 2 hours but overnight is better (12 hours)

5. 5

   Preheat the oven to 190ºC (fan assisted or 200ºC non fan assisted)

6. 6

   Spray a large baking tray with oil and line the chicken wings on the tray. Bake for 20 minutes before turning and cooking for a further 20 minutes

7. 7

   Sprinkle with the sesame seeds, chilli and spring onion and serve