Korean Sticky BBQ Wings with Tamarind

22nd Dec 2021

Korean Sticky BBQ Wings with Tamarind

These are so moreish....you won't ever have enough of them. Beautiful on the BBQ or in the oven.

You will need:
  • 2 tablespoons light soy sauce
  • 1 tablespoon gochujang*
  • 1 tablespoon sesame oil
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 kg chicken wings, drained and patted dry
  • 3 tablespoons Jenny’s Kitchen Tamarind Chutney
  • Optional garnish: sesame seeds and chopped spring onion

*Gochujang is a fabulous Korean paste with a complex flavour and a small hit of chilli. It is cheap and easily available from supermarkets and food-shops.

To prepare your wings:
 

1. 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.
2. Barbecue over medium heat until cooked through.
3. 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.
4. Transfer to a serving platter and garnish with sesame seeds and spring onion.

To bake instead of BBQ:

1. Mix the Chutney with the other marinade ingredients.
2. Line a tray with baking paper
3. Bake at 180 deg until cooked through.