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Sticky Korean Wings

Prep Time:

15 Minutes

Cook Time:

30 Minutes


Serves 3-4



About the Recipe

Who doesn't love wings?
This recipe is so delicious you'll regret not finding it sooner..
Packed full of flavour and overwhelmingly moreish, although i should warn you... Have napkins at the ready!


  • 900g chicken wings

  • 8 tbsp YogiYo gochu jang

  • Korean chilli dipping sauce

  • 1 tbsp rice vinegar

  • 3 tbsp clear honey

  • 1 tbsp soy sauce

  • 3 spring onions, thinly sliced

  • 1-2 tsp sesame seeds

  • lime wedges, to serve


  1. Preheat the oven to 220°C, fan 200°C, gas 7. Use a sharp knife to cut the wings into individual joints (you don't need the tips, but they can be frozen to use for stock later) and pat dry on kitchen paper. Arrange the wings on a wire rack over a baking sheet and bake for 30 minutes, until crisp.

  2. While the wings are cooking, make the sauce. Put the gochu jang, rice vinegar, honey and soy sauce in a small saucepan and bring to the boil, stirring well to dissolve the honey. Boil the sauce vigorously for 1 minute then set aside the pan to cool slightly.

  3. When the wings are cooked toss them with the hot sauce and scatter over the sliced spring onions and sesame seeds. Serve with lime wedges to squeeze over, lots of napkins to clean up sticky fingers and ice-cold beers.

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