Korean chicken wings with slaw


Spicy Korean chicken really is a thing of beauty and indulgence but it can often be heavy as, more often than not, it’s deep-fried which does nothing for the waistline so this version is still just as moreish but a little better on the health front! Gochujang and gochugaru are Korean ingredients are becoming more accessible in the UK so it’s time to raid your local Asian supermarket to source the best ingredients that you can. The chilli paste, gochujang, and the chilli powder, gochugaru, are spicy but full of flavour. I have paired the chicken with a simple, light slaw. This really is the perfect meal to share with friends or to make for a lazy weekend dinner. On the off chance that there are any leftovers the chicken wings are also delicious cold the next day for a quick snack.

Ingredients- serves 4
For the chicken
Approx. 700g chicken wings
3 tbsps gochujang
1 tsp gochugaru
3 garlic cloves
2 tbsps soy
1/2 tbsp rice wine vinegar
1 tbsp sugar
2 tbsps water
1 tbsp toasted sesame seeds
Spring onion

For the slaw
1/2 head each of red and white cabbage
1 large carrot
3 spring onions
2 tbsps gochugaru
2 tbsps fish sauce
1 tbsp sugar
Juice from 1/2 a lime
2 garlic cloves- grated
1 tbsp toasted sesame seeds
1 tbsp sesame oil

1. Get going with the chicken marinade in advance of when you want to cook them so the chicken takes on as much flavour from the marinade as possible. Simply combine all the ingredients apart from the toasted sesame seeds and spring onion. Place in a large bowl with the chicken wings, cover, pop in the fridge and set aside- ideally overnight but for at least an hour.

2. In the meantime the slaw can be made. Use a mandolin or sharp knife and finely shred the red and white cabbage. Grate the carrot and finely slice the spring onion. Add all the other ingredients together in a bowl and stir well to combine before pouring over the vegetable mix; toss well so it all gets an even coating.

3. When you are ready to cook the chicken, preheat the oven to 200c/ 180 fan. Place the marinated chicken in a large baking tray and cook for around 20 minutes or until the chicken is cooked through and the juices run clear.

4. To assemble, take a large serving platter and arrange the slaw. Top with the cooked wings, sprinkle over the toasted sesame seeds and spring onion and let everyone dig in! An extra squeeze of lime juice is also a welcome addition to give an added layer of zing.

Spicy Korean chicken wings and slaw- a large stack of napkins is a must!

St Patrick’s day stout marinated chicken wings

Have a good craic this St Patrick’s day with this simple and moreish chicken wing recipe. The chicken can be served warm or cold and it is perfect with a beer so get cooking and gather your friends together to celebrate!


Pack of chicken wings- approx. 500g
3 banana shallots- finely chopped and pureed
1-2 garlic cloves
1 tbsp light soy sauce
2 tbsp dark soy sauce
1 tsp cayenne pepper
Pinch of all spice
2 tsp granulated sugar
1 tsp freshly ground black peppercorns
200ml stout or Guinness

1. Start off by marinating the chicken wings by combining all the ingredients, except for the stout, and leave to rest in a bowl for around half an hour. When you are ready to get cooking, simply heat a little oil in a large wok or frying pan. Remove the chicken wings from the bowl and brown off in the pan. When they have colour to them, add in the marinade and the stout and lower the heat. Cook for 10- 15 minutes until the chicken is cooked through and the juices run clear. Stir from time to time and watch the marinade thicken before your very eyes.

Stout marinated chicken wings- a simple finger food this Paddy’s Day!