Gochujang Glazed Chicken Wings

Ingredients:

For the Chicken Wing Coating:

230g of plain flour/ gf flour

100g of cornflour

1 tsp baking powder

200ml of cold water

1kg of chicken wings

Vegetable oil for deep frying

A pinch of sea salt

For the Gochujang Glaze:

2 tbsp of gochujang paste
1.5 tbsp of tomato purée

1 tbsp of apple cider vinegar
2 tbsp of runny honey
2 tbsp of coconut sugar
4 tbsp of tamari/soy sauce
2 cloves of garlic, finely minced
1 tbsp of vegetable oil
1.5 tbsp of toasted sesame oil
1 tsp of sesame seeds
1/2 tsp of chilli flakes

Thinly sliced spring onions, to serve

1 tsp of Niki’s Korean Blend, to serve

Method:

1. In a large mixing bowl add in all your ingredients for the chicken wing coating and whisk well, it’s okay if there are a few small lumps at this stage. Add in your chicken wings and coat every piece well, set aside.
2. Next, make the sauce and add the gochujang, runny honey, coconut sugar, tamari/soy sauce, garlic, vegetable oil, apple cider vinegar and toasted sesame oil in a saucepan and stir together. Bring to the boil, then simmer for 5 minutes until thickened. If you want it tangier add more acv or to make it sweeter, add more honey for a saucier texture. Finally, add in the sesame seeds and mix well, keep the glaze warm whilst you fry the chicken wings.
3. Fill a deep-frying pan to about 1/3 capacity with the oil. Heat over high heat. The oil is hot enough when a wooden spoon dipped into the oil forms small little bubbles. Transfer 2-3 chicken wings at a time into the hot oil for 3-4 minutes or until cooked through and crispy. Drain on a paper towel to remove the excess oil.
4. Toss the chicken wings with the sauce and serve sprinkled with a sprinkling of Niki’s Korean Blend and some sliced spring onions. Enjoy!!