Korean Chicken Wings
Cooking set up: Induction
Category: Chicken
The chef rates this meal: ⭐⭐⭐⭐⭐
Why this recipe works
The Adventure-Q is perfect for cooking sticky glazed chicken wings. The kettle lid gently cooks the wings until they’re tender and juicy, while the final uncovered cook allows the sauce to reduce into a rich, caramelised glaze. The result is sweet, savoury and just the right amount of spicy, making these wings a guaranteed crowd-pleaser.
Hayley’s notes
This is a regular family favourite in our house. We leave the gochujang out when cooking for our toddler, then add chilli for the adults. They’re delicious served with steamed rice and greens for a complete meal.
For the best flavour, marinate the wings for at least an hour, or overnight if you have the time.
Time
Preparation: 15 minutes (plus at least 1 hour marinating)
Cook time: 30 to 40 minutes
Total time: Approximately 1 hour 45 minutes
Ingredients
- 1.8kg chicken wings, separated into drumettes and flats
- ⅓ cup gochujang Korean chilli paste (optional)
- ¼ cup brown sugar
- ¼ cup soy sauce
- 2 tablespoons water
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 4 garlic cloves, minced
- 1½ tablespoons fresh ginger, peeled and minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- Sesame seeds, to garnish
- Green shallots, finely sliced, to garnish
To serve
- Steamed rice
- Steamed greens
Taste test notes
These wings are sticky, sweet, savoury and packed with flavour, with beautifully caramelised edges and juicy meat that falls from the bone. The balance of soy, garlic, ginger and gochujang creates a rich glaze that’s perfect for mopping up with rice.
Method
- Separate the chicken wings into drumettes and flats. Mince the garlic and ginger, and finely slice the green shallots.
- Place the chicken wings into a large zip-lock bag or covered container.
- In a small bowl, whisk together the gochujang (if using), brown sugar, soy sauce, water, sesame oil, rice wine vinegar, garlic, ginger, salt and pepper.
- Pour the marinade over the wings and mix until evenly coated.
- Refrigerate for at least 1 hour, or overnight for even more flavour.
- Arrange the marinated wings in the Daymo Adventure-Q, leaving any excess marinade behind in the bag. Discard the remaining marinade.
- Place the kettle lid on and cook over low to medium heat, turning the wings regularly so they cook and caramelise evenly.
- Cook for approximately 30 to 40 minutes, or until the wings are cooked through. If the glaze begins to caramelise too quickly, reduce the heat or add a small splash of water.
- Remove the kettle lid for the final few minutes and continue turning the wings through the sticky glaze until beautifully caramelised.
- Transfer to a serving bowl and garnish generously with sesame seeds and sliced green shallots.
- Serve immediately with steamed rice and greens.
Enjoy!
Anything the chef would change for next time?
Nothing. These are perfect just the way they are.
Submitted by: Hayley, Lake Macquarie, NSW
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Cooked with the Daymo Adventure-Q. One cooker, endless adventures.