Korean Chicken Wings with Sesame Slaw Recipe
Introduction
These Korean chicken wings are bursting with bold, sticky flavors thanks to a spicy gochujang marinade. Paired with a refreshing sesame slaw, this dish offers a perfect balance of heat and crunch that’s sure to impress at any meal.
Ingredients
- 2 tbsp gochujang sauce
- 2 tbsp honey
- 1 tbsp dark soy sauce
- Juice of 2 limes (1 for marinade, 1 for slaw)
- 2 tsp sesame oil, plus extra for drizzling in slaw
- 1 kg chicken wings
- 2 carrots, ends trimmed and spiralized into thin noodles
- 1 mooli (Daikon radish), ends trimmed and spiralized into thin noodles
- ½ red cabbage, shredded on the flat blade of the spiralizer
- 4 spring onions, thinly sliced on a diagonal
- 1½ tbsp black sesame seeds
Instructions
- Step 1: In a large bowl, combine gochujang, honey, soy sauce, juice of 1 lime, and 2 tsp sesame oil. Add the chicken wings and toss well to coat. Marinate for at least 2 hours, or preferably overnight for deeper flavor.
- Step 2: Preheat the oven to 200°C (180°C fan)/gas mark 6. Arrange the wings in a single layer on a large roasting tin or two smaller ones to ensure even cooking.
- Step 3: Roast the wings for 50–55 minutes, basting regularly with the marinade juices until the wings are sticky, caramelized, and the meat starts to pull away from the bone.
- Step 4: While the wings roast, prepare the slaw. In a large bowl, combine spiralized carrots, mooli, shredded red cabbage, sliced spring onions, the juice of the second lime, and black sesame seeds. Season with sea salt and black pepper to taste.
- Step 5: Just before serving, drizzle the slaw with a little sesame oil and toss gently. Serve alongside the hot chicken wings for a delicious, balanced meal.
Tips & Variations
- For extra crispiness, pat the wings dry before marinating to help the skin crisp up in the oven.
- If you can’t get hold of mooli, substitute with cucumber or jicama for a similar crunchy texture.
- Adjust the amount of gochujang to control the spice level—add more for extra heat or less for a milder taste.
- Serve with steamed rice or lettuce leaves to turn this into a fuller meal.
Storage
Store any leftover wings and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the wings in the oven at 180°C until warmed through to help retain crispiness. The slaw is best enjoyed fresh but can be eaten cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken wings for this recipe?
Yes, frozen wings can be used but make sure to thaw them completely and pat dry before marinating to achieve the best texture and flavor.
Is gochujang very spicy?
Gochujang has a mild to moderate heat with a sweet and savory flavor. You can adjust the amount in the marinade depending on your spice preference.
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Korean Chicken Wings with Sesame Slaw Recipe
- Total Time: 2 hours 15 minutes to overnight plus 55 minutes cooking
- Yield: 4 servings 1x
Description
Delight in these flavorful Korean chicken wings glazed with a sticky, spicy-sweet gochujang marinade, perfectly balanced with a refreshing and crunchy sesame slaw made from spiralized vegetables and a zesty lime dressing. This dish delivers an irresistible combo of tender roasted wings and crisp, vibrant slaw, ideal for a crowd-pleasing appetizer or main course.
Ingredients
For the Chicken Wings
- 2 tbsp gochujang sauce
- 2 tbsp honey
- 1 tbsp dark soy sauce
- Juice of 1 lime (for the marinade)
- 2 tsp sesame oil
- 1 kg chicken wings
For the Sesame Slaw
- 2 carrots, ends trimmed and spiralized into thin noodles
- 1 mooli (Daikon radish), ends trimmed and spiralized into thin noodles
- ½ red cabbage, shredded on the flat blade of the spiralizer
- 4 spring onions, thinly sliced on a diagonal
- Juice of 1 lime (for the slaw)
- 1½ tbsp black sesame seeds
- Sesame oil, for drizzling
- Sea salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Marinade: In a large bowl, combine gochujang sauce, honey, dark soy sauce, juice of 1 lime, and 2 tsp sesame oil. Stir thoroughly until well blended to create a flavorful marinade.
- Marinate the Chicken Wings: Add the chicken wings into the marinade, ensuring they are well coated. Cover and leave the wings to marinate for at least two hours, or ideally overnight for deeper flavor absorption.
- Preheat the Oven: Heat your oven to 200°C (180°C fan) or gas mark 6 to prepare for roasting the wings.
- Roast the Wings: Arrange the marinated wings in a single layer on a large roasting tin or divide between two smaller tins. Roast for 50–55 minutes, basting regularly to develop a sticky, caramelized coating, until the meat is tender and beginning to fall off the bone.
- Prepare the Sesame Slaw: While the wings roast, combine the spiralized carrots, mooli (daikon radish), shredded red cabbage, and sliced spring onions in a large bowl. Add the juice of 1 lime, black sesame seeds, a pinch of sea salt, and black pepper, mixing well.
- Finish the Slaw: Just before serving, drizzle a little sesame oil over the slaw and toss gently to combine.
- Serve: Plate the sticky Korean chicken wings alongside the fresh sesame slaw. Use kitchen paper as needed for a finger-food friendly meal and enjoy!
Notes
- Marinating the wings overnight will intensify the flavors and make them more tender.
- Basting the wings during roasting helps develop a beautiful caramelized glaze.
- Using a spiralizer for the vegetables in the slaw adds texture and a visually appealing presentation.
- Adjust the gochujang amount to control the spice level to your preference.
- Serve with kitchen paper handy, as the wings are deliciously sticky.
- Prep Time: 15 minutes (plus 2 hours to overnight marinating)
- Cook Time: 50-55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean
Keywords: Korean chicken wings, gochujang chicken wings, sesame slaw, spicy chicken wings, roasted chicken wings, Korean cuisine, healthy slaw, spiralized vegetables
