Sticky Korean chicken wings with kimchi-pickled cucumbers

Name: Sticky Korean chicken wings with kimchi-pickled cucumbers
Cook time: 30 min
Yield: 4
Cuisine: Korean
Ingredients: 1 kiwifruit, peeled; ¼ cup soy sauce; 2kg chicken wings, trimmed; 2 tbsp gochujang; 1 tbsp honey; 1 tbsp sesame oil; 4 tbsp rice wine vinegar; 200g kimchi; 250g baby cucumbers, quartered; 1 butter lettuce, leaves separated, to serve; steamed rice, to serve; black sesame seeds, to serve

Jessica Brook

January 15, 2024

Get hands-on making rice and pickle lettuce parcels to eat with sticky Korean chicken wings. James Moffatt

easyTime:< 30 minsServes:4

Pureed kiwifruit contains a natural enzyme that helps to tenderise the chicken wings, while also giving them a sweet, sticky glaze.

Ingredients

1 kiwifruit, peeled
¼ cup soy sauce
2kg chicken wings, trimmed
2 tbsp gochujang
1 tbsp honey
1 tbsp sesame oil
4 tbsp rice wine vinegar
200g kimchi
250g baby cucumbers, quartered
1 butter lettuce, leaves separated, to serve
steamed rice, to serve
black sesame seeds, to serve

Method

Step 1
Place the kiwifruit and soy sauce in a small food processor and process until smooth. Place in a large non-reactive bowl, add the chicken wings and toss to coat. Set aside at room temperature for 15 minutes to marinate.
Step 2
Combine the gochujang, honey, sesame oil and 2 tablespoons of the vinegar together in a small bowl. Set aside.
Step 3
Roughly chop the kimchi, transfer it to a medium bowl, add the cucumber and remaining vinegar and toss to coat.
Step 4
Preheat a chargrill to high heat. Add the chicken wings and cook, turning regularly, for 10-12 minutes, or until charred and cooked through. Serve the wings with kimchi cucumbers, lettuce, rice and sesame seeds. To eat: spoon the rice into the lettuce leaves and top with pickled vegetables. Eat alongside the wings.

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