Korean Chicken Wings

1 to 2 kgs Chicken wings, tips removed
5tbs sugar
1tbs water
4tbs rice wine vinegar
3tbs soy sauce
1tbs grated root ginger
1.5tbs sriracha sauce
4tbs tomato ketchup

Place the wings into a pan in a single layer, brush with oil, sprinkle with salt and put into an oven at 180C for 40-45 minutes.

Next make the sauce by first making a dark caramel using the sugar and water – remember no stirring! At the dark caramel stage pour in the mixed rice wine vinegar and soy sauce – remember that there will be a volcano like eruption! When things calm down continue to cook until everything is liquid again then add the ginger, sriracha and tomato ketchup. Cook for about 5 minutes until it thickens a bit.

When the wings have cooked for the 40-45 minutes brush with the sauce and return to the oven for 20 minutes. Put the wings into a serving dish and drizzle with a little of the thickened sauce.

Next time I make this I’ll take a photo of the dish, I forgot to do it before they’d all been eaten. UPDATE: I’ve made them twice since posting this but still scoff them all before taking a photo!

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