Gochujang-Glazed Chicken Wings with Kimchi Slaw

Crispy oven-baked chicken wings glazed with a spicy and sweet gochujang sauce, served with a refreshing kimchi slaw. A perfect appetizer or snack for a Korean-inspired meal.

Prep Time

20 minutes

Total Time

60 minutes

Calories

650

Level

Easy

Yields

4 servings

Cost

£2.18

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

2lbsChicken Wings(Cut into drumettes and wingettes)

£4.50

2tablespoonsBaking Powder(Aluminum-free)

£0.20

1teaspoonSalt

£0.01

0.5teaspoonBlack Pepper

£0.05

3tablespoonsGochujang Paste

£0.40

2tablespoonsSoy Sauce(Low Sodium)

£0.10

2tablespoonsHoney

£0.25

1tablespoonRice Vinegar

£0.15

2clovesGarlic(Minced)

£0.10

1teaspoonGinger(Grated)

£0.10

1teaspoonSesame Oil

£0.15

1cupKimchi(Chopped)

£1.50

2cupsCabbage(Shredded)

£0.50

0.5cupCarrot(Shredded)

£0.20

2Green Onion(Thinly sliced)

£0.30

2tablespoonsMayonnaise

£0.10

1teaspoonSesame Seeds(For garnish)

£0.10

Total Cost

£8.71

£2.18 per serving

The Method

1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2
In a large bowl, toss chicken wings with baking powder, salt, and pepper. Ensure wings are evenly coated.
3
Arrange wings in a single layer on the prepared baking sheet. Bake for 30-40 minutes, flipping halfway through, until crispy and cooked through. Internal temperature should reach 165°F (74°C).
4
While the wings are baking, prepare the gochujang sauce. In a small saucepan, combine gochujang paste, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil.
5
Simmer the sauce over medium-low heat for 5-7 minutes, stirring occasionally, until slightly thickened.
6
Once the wings are cooked, transfer them to a clean bowl. Pour the gochujang sauce over the wings and toss to coat evenly.
7
For the kimchi slaw, in a medium bowl, combine chopped kimchi, shredded cabbage, shredded carrot, green onion, and mayonnaise. Mix well.
8
Serve the gochujang-glazed chicken wings immediately with the kimchi slaw. Garnish with sesame seeds, if desired.

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My Notes

Nutrition Information

Nutrition per serving (350g)

650 kcal / 2720 kJ

Carbs

25g

10% of RDA

Fat

40g

57% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

18 g

20% of RDA

Sodium

1400 mg

61% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

For extra crispy wings, pat the chicken wings dry with paper towels before tossing with baking powder.

Adjust the amount of gochujang paste to your preference for spiciness.

The kimchi slaw can be made ahead of time and stored in the refrigerator until serving.

If you don't have baking powder, you can use cornstarch for slightly less crispy wings.

For a richer flavor, use dark soy sauce instead of regular soy sauce in the gochujang glaze.

Cooking Equipment

Oven

Baking sheet

Large bowl

Small saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra crispy wings, pat the chicken wings dry with paper towels before tossing with baking powder.

Adjust the amount of gochujang paste to your preference for spiciness.

The kimchi slaw can be made ahead of time and stored in the refrigerator until serving.

If you don't have baking powder, you can use cornstarch for slightly less crispy wings.

For a richer flavor, use dark soy sauce instead of regular soy sauce in the gochujang glaze.

Gochujang-Glazed Chicken Wings with Kimchi Slaw

Ingredients

The Method