Hot honey gochujang & sesame chicken wings with smashed cucumbers
Prep
15 mins
Cook
40 mins
Servings
4
Difficulty
Medium
These sticky, spicy chicken wings are my go to when I want something that feels impressive but comes together in under an hour. The hot honey gochujang glaze is absolutely addictive, with just the right amount of heat balanced by that golden sweetness. What I love most is how simple the whole thing is to pull together, plus ginger is fantastic for digestion and gives everything this wonderful warmth. The smashed cucumbers on the side are so refreshing and help cut through the richness. Trust me, once you try this combination of toasted sesame oil, soy, and that incredible gochujang, you'll be making it constantly.
Ella x
Ingredients
- 1 tbspsunflower oil
- 105 gramshot honey gochujang(jar Hot Honey Gochujang)
- 475 gramsbritish chicken wings(packs Essential Slower Reared British Chicken Wings)
- 2 tbspsesame seeds
- 1salad onion(finely sliced (see tip))
- 1sticky rice(to serve)
- 2essential cucumber(Essential Cucumbers )
- 3 cmginger
- 2 tbsplight soy sauce
- 2 tbsprice vinegar
- 2 tbsptoasted sesame oil
- 1 tbspclear honey
Detail level
Instructions
- 1
Preheat the oven to 200°C, gas mark 6 and line a large baking tray (or the oven grill pan) with baking parchment. Mix the oil and gochujang in a large mixing bowl, add the chicken wings and some salt, then toss to coat.
- 2
Spread the wings out over the tray and roast in the oven for 40 minutes. Turn the wings halfway, scatter over the sesame seeds and return to the oven.
- 3
Meanwhile, put the cucumbers on a chopping board and bash along the length with a rolling pin to break up without completely flattening them. Roughly chop, then put into a bowl. Peel, then coarsely grate the ginger and add to the bowl. Add all the other ingredients and a little salt. Stir well, cover then leave to marinate, stirring occasionally.
- 4
Once the chicken is sticky and cooked, with no pink meat and juices that run clear, transfer to a dish. Scatter with the salad onion and serve with the cucumber and rice, spooning the cucumber dressing onto the rice as you go.
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