​Korean Chicken Wings

We were invited to a friends place for lunch and we got served these chicken wings. Oh my goodness, they were delicious. As per normal I asked for the recipe and here it is. Thank you Snjezana, another amazing recipe I got from you.

These wings are sticky and spicy and tasty and just delicious. And what I love best, everyone should know this by now, they are super easy to make.

These need to be served at your next party, I bet your guests will not stop at one.

Recipe

Recipe adapted from Woolworths Fresh Magazine

Serves 4

1/2 cup cornflour or rice flour
2 teaspoons salt
1 teaspoon white pepper
1kg chicken wings
Olive oil spray
1/4 cup unsalted peanuts, chopped
2 spring onions, finely chopped
Fresh coriander leaves

Spicy Barbecue Sauce:
1/3 cup salt reduced soy sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
2 tablespoons Sriracha chilli sauce or sweet chilli sauce
1 tablespoon grated fresh ginger
2 garlic cloves, crushed
​2 teaspoons sesame oil

Preheat oven to 210C/190C fan forced. Line a baking tray with baking paper.
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Combine cornflour (or rice flour), 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, on your prepared tray. Spray well with oil.

Bake for 40 minutes, turning halfway through cooking, until chicken is golden and crisp.
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Meanwhile, 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 the chicken is golden (after the 40 minutes of baking), baste chicken with sauce and bake for a further 10 minutes.
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Pile chicken onto a large plate or platter, drizzle with remaining sauce and scatter with peanuts, spring onion and coriander leaves.​

Enjoy!