Korean-style barbecue chicken wings with charred potato salad

Korean-style barbecue chicken wings with charred potato salad
  • Serves icon Serves 3-4
  • Time icon Hands-on time 20 min. Simmer time 10 min

Cook up sticky, tangy Korean chicken wings on the barbecue in just 30 minutes with our easy recipe. These wings will fly off the plate.

Try our Korean fried chicken bowls for a delicious midweek dinner.

Nutrition: per serving

Calories
706kcals
Fat
45.9g (8.5g saturated)
Protein
36.9g
Carbohydrates
34.6g (7.2g sugars)
Fibre
3.5g
Salt
1.5g
Calories
706kcals
Fat
45.9g (8.5g saturated)
Protein
36.9g
Carbohydrates
34.6g (7.2g sugars)
Fibre
3.5g
Salt
1.5g

Ingredients

  • 2 tbsp olive oil
  • 3 tbsp gochujang paste (see Easy Swaps)
  • 3 tbsp runny honey
  • 1 tbsp soy sauce (or tamari if you need it to be gluten free)
  • 2cm piece ginger, grated
  • 1kg free-range chicken wings
  • Sesame seeds, toasted in a dry pan, and coriander to serve (optional)

For the potato salad

  • 500g new potatoes, larger ones halved
  • 2 tbsp olive oil
  • 100g kimchi, drained, roughly chopped (homemade or ready-made)
  • 5 tbsp good quality mayo
  • Juice 1 lemon
  • Bunch spring onions, chopped
  • Crispy fried onions to serve (optional but recommended!)

Method

  1. Prepare the barbecue for direct heat (for cooking right over the coals). For the potato salad, parboil the potatoes in a large pot of salted boiling water for about 8 minutes until slightly tender. Drain and set aside to steam-dry for 5 minutes, then toss with the oil and season with salt. Barbecue, turning regularly, until tender and charred, then toss in a large bowl with the rest of the salad ingredients. Set aside.
  2. Meanwhile, for the chicken, mix the oil, gochujang, honey, soy, ginger and a good pinch of salt in a large bowl. Toss in the chicken, turning to coat, then cook on the barbecue, turning and basting with any leftover marinade as the wings cook, until cooked through, sticky and slightly charred (10-15 minutes).
  3. Sprinkle the chicken with sesame seeds and coriander if you like, then serve  with the potato salad.

delicious. tips

  1. No barbecue? Cook the chicken in a 180°C fan/gas 6 oven on a lined tray, turning once or twice, for 18-20 minutes until cooked through and slightly charred. Cook the parboiled potatoes in a griddle pan over a high heat, turning regularly, for 8-10 minutes until tender and slightly charred.

    Easy swaps: Gochujang is a Korean chilli paste. Find it in Asian grocers and larger supermarkets. Swap for another (Thai chilli paste, chipotle or harissa all work) or use sriracha.

Recipe By

Jess Meyer and Sophie Pryn

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