Crispy baked chicken wings with Korean barbecue and buffalo sauce

1. 1

   To make the chicken wings, line a deep baking tray with aluminium foil and set a wire rack inside. Dry the chicken wings with kitchen paper, then place in a large bowl. Sprinkle with the baking powder, cornflour and salt and toss until thoroughly and evenly coated.

2. 2

   Place the chicken wings on the rack, ensuring you leave space between each wing. Transfer to the fridge, uncovered, for at least an hour and up to 24 hours.

3. 3

   Preheat the oven to 230C/210C Fan/Gas 8. Once hot place the wings in the middle of the oven and cook for 20 minutes.

4. 4

   Carefully turn the wings and cook on the other side for a further 15-30 minutes, until cooked through and golden-brown.

5. 5

   Meanwhile, to make the Korean sauce, whisk together gochujang, ketchup, mirin, soy sauce, honey, and brown sugar in a small pan. Cook over a medium heat and cook, stirring occasionally until the sugar has melted and it reaches a gentle simmer. Simmer the mixture for 4-5 minutes, until slightly reduced. Then, mix in the grated garlic.

6. 6

   Remove the mix from the pan, pour into a medium bowl and whisk in the rice vinegar. Set aside until ready to serve.

7. 7

   To make the buffalo sauce, melt the butter with grated garlic over a medium heat. Once the garlic is softened and the butter is slightly bubbling add the hot sauce. Whisk together and remove from the heat.

8. 8

   Divide the chicken wings evenly between the two sauces and toss to coat.

9. 9

   Serve the wings with the chopped spring onions and sesame seeds.

1 serving ≈ 192 g

Nutrition values are estimates. - means data is unavailable.