Korean Sticky BBQ Wings with Tamarind

INGREDIENTS

1 kg chicken wings, drained and patted dry

2 tablespoons light soy sauce

1 tablespoon gochujang (Korean paste with a complex flavour and a small hit of chilli)

1 tablespoon sesame oil

1 teaspoon salt

¼ teaspoon black pepper

3 tablespoons Jenny’s Kitchen Tamarind Chutney

Sesame seeds & chopped spring onion (to garnish)

OVEN METHOD

Mix together light soy sauce, gochujang, sesame oil, salt, black pepper and chutney together in a large bowl until combined. Add the chicken wings and stir until evenly coated. 

Cover and marinade for 1 hour or overnight. Remove from fridge 30 minutes before cooking.

Line a tray with baking paper.Bake at 180 deg until cooked through.

Transfer to a serving platter and garnish with sesame seeds and spring onion.

BBQ METHOD

Mix together light soy sauce, gochujang, sesame oil, salt and black pepper together in a large bowl until combined. Add the chicken wings and stir until evenly coated. 

Cover and marinade for 1 hour or overnight. Remove from fridge 30 minutes before cooking. 

Barbecue over medium heat until cooked through. 

Brush wings with Jenny’s Kitchen Tamarind Chutney and cook wings for 1 minute per side, brushing second side after the flip, until wings just start to caramelise. Do not allow the wings to burn. 

Transfer to a serving platter and garnish with sesame seeds and spring onion.

RECIPE & IMAGE THANKS TO JENNY'S KITCHEN. TAMARIND CHUTNEY AVAILABLE IN STORE

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