Gochujang chicken wings with sesame quick pickled cucumbers

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Does my blog need yet another chicken wing recipe? Admittedly, the answer’s probably no, but here we are. These recipes are quick, easy and the results are delicious, and this one’s no exception–pop the into the oven, make the easy gochujang-based sauce whilst the wings cook, and then gobble them up. So what more could you ask for really?

These wings are somewhat spicy, sightly tangy, and we chose to serve them as they are with just a quick sesame cucumber pickle, to take the edge off that heat.

Feeds 2 for a quick & light lunch. Serve up with some rice if you want to bulk it up a bit.

500g of chicken wings, split into drummettes and wings (discard the tips)
1 tsp of baking powder (*not* soda)
salt & pepper
4 tbsp of gochujang
2 tbsp of soy sauce
1 tbsp of honey
2 cloves of garlic, minced
1 cm piece of ginger, peeled and minced
1 tsp of sesame oil

Preheat the oven to 220 degrees C. Line a rimmed baking sheet with foil, and set a metal rack on top of the tray.

Pat the wings with paper towel to get as much moisture off the skin as possible. Place the wings in a large bowl, or a ziploc bag, and add the salt, pepper and the baking powder. Toss to coat the wings evenly.

Arrange the wings in a single layer over the rack. Roast for 30 minutes, rotating the pan after 15 minutes.

Meanwhile, prep the sauce. In another smaller bowl, whisk together the gochujang, soy sauce, honey, garlic, ginger and sesame oil. Set aside.

Once the 30 minutes are up,  remove them from the rack into the sauce bowl. Mix until the wings are thoroughly coated, and return them to the roasting rack. Set the oven to its grill setting, and broil for about 2 to 5 minutes, or until the sauce starts to char and blacken just slightly in places. Transfer to a serving plate, and enjoy.

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4 thoughts on “Gochujang chicken wings with sesame quick pickled cucumbers

    1. Emma

      Although I figured the baking powder dries the skin (and thus makes it crisp up!), I couldn’t speak for the science side of things, so I found this:

      “Baking powder, not to be mistaken with baking soda, is a leavening agent usually used in baked goods such as cookies and cakes. It’s a mixture of sodium bicarbonate, cream of tartar and cornstarch. When mixed with salt and coated on chicken it dries out the skin, leaving it crisp and crunchy. Why does this happen? Get ready, sciency stuff ahead! It happens because the addition of the baking powder raises the pH level in the chicken, allowing the peptide bonds in the skin to break down, thus letting the skin get more crisp and brown.”

      Source: http://thecookful.com/bake-chicken-wings-crispy/

    2. Emma

      I should add that this is a trick I was trying for a recipe I was developing and testing before this recipe here, though the former never made it to being published on this blog because the sauce was, to be frank, not good 😛

      So thank you, I realise now the baking powder addition seems to come out of nowhere with no explanation, so I will be adding a note! 🙂

  1. Pingback: Spicy gochujang glazed ribs – holycrabness

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