Korean Chicken Wings

14 Ingredients

Number of servings

1/2 cup cornflour
1teaspoons white pepper
2teaspoons sesame oil
1tablespoons fresh ginger, grated
2 spring onions, finely chopped
5milliliter virgin olive oil spray
1/4 cup rice wine vinegar
1kilograms chicken wings
1/3 cup salt-reduced soy sauce
1/4 cup brown sugar
1/4 cup unsalted peanuts, chopped
2tablespoons sriracha chilli sauce
2teaspoons salt
2 cloves garlic, crushed

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Preheat oven to 200°C. Line a baking dish with baking paper.

Step 2 of 4

Combine cornflour, salt and pepper in a large snap-lock bag. Add chicken, seal bag and shake to coat. Remove chicken, shaking off excess flour. Arrange chicken, in a single layer, in prepared dish. Spray well with oil. Bake for 40 minutes, turning halfway through cooking, until chicken is golden and crisp.

Step 3 of 4

Meanwhile, to make the barbecue sauce, combine all ingredients with 1/4 cup water in a small saucepan over medium heat. Simmer gently for 5 minutes or until thickened. Once chicken is golden, baste with sauce and cook for a further 10 minutes.

Step 4 of 4

Pile chicken onto a large plate or platter, drizzle with remaining sauce and scatter with peanuts and spring onion.