Korean Hot Wings

The clue is in the title people! “Hot Wings” These wings are not for the faint hearted but certainly don’t lack flavour. Ice cold beers at the ready and dig in!


You will need:

8 wings per person (Waitrose)

5 tbs Cornflour

1 tsp Seasalt

1 tsp Chinese Five Spice

Unsalted Peanuts

2 Spring Onions

1 Red Chilli

2 tsp Sesame Seeds

1 tbs Chopped fresh coriander


For the Korean Wing Sauce


3 tbs Korean Gochujang

5 tbs Light Soy

Juice of 1 lime

9 Dried Bird Eye Chillies

2 tbs Clear Honey

1 Inch Grated Ginger

2 Cloves Garlic

2 tbs Rice wine vinegar

1 tsp Sesame Oil

5 tbs Water


1. Place all the ingredients for the wing sauce in a food processor and whizz up for a minute. Pour in to a bowl and cover and place in the fridge until needed.

2. If you have a deep fat frier set to 190 degrees. If you are cooking in a pan add about 3 inches of oil and bring to temperature. You can test how hot the oil is by dropping in a bit of chilli and it should rise to the top and sizzle.

3. In a bowl add the cornflour, salt and five spice. Drop in your wings and toss until they are all coated.

4. Carefully drop the wings in to the oil. You shouldn’t do more than 8 at a time as the oil will drop in temperature. Cook the wings for 8 minutes. You will notice that they float to the top.

5. While the wings are cooking finely slice the chilli , coriander and spring onion. In a dry pan toast off around 2 tbs of peanuts. Once they have coloured put them on a chopping board and roughly chop.

6. Take the wings out and drain on to some kitchen towel. If you need to keep them warm until the next batch is done place them on a baking tray in to oven at 120 degrees.

7. Once all the wings are ready place in a bowl then pour over the sauce. Toss them until all the wings are completely coated.

8. Arrange the wings in a bowl then top with the sesame seeds, peanuts, chilli, spring onion and coriander.




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