Made from


  • 6-8 chicken wings per portion
  • 1 thumb ginger, grated
  • 50g corn flour
  • 4 cloves garlic, minced
  • 6 large dried red chillies
  • 4tbsp soy sauce
  • 60ml corn syrup
  • 2 tbsp rice vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp brown sugar
  • 1tbsp sesame seeds
  • 1tbsp nut butter
  • Peanut oil to fry
  • Salt and pepper to season

For the kimchi cabbage

  • 4tbsp gochujang paste
  • 1 Chinese cabbage, cored and chopped
  • 4 garlic cloves, crushed
  • A thumb of ginger, grated
  • 2tbsp fish sauce
  • 1 tbsp unrefined golden caster sugar
  • 4tbsp rice vinegar
  • To serve:
  • 10 radishes or mooli, finley sliced
  • 2 carrots, grated
  • 4 spring onions
  • A handful of peanuts, chopped, to garnish

Crackin good wings Korean style with super quick kimchi


Make the kimchi slaw by salting the cabbage and leaving for 45 minutes to an hour. Rinse and pat dry with some paper.

Blend the cabbage ingredients then mix together. You can use this immediately, but it’s better the next day. Store in a sterilised jar.

Mix the ingredients for the sauce together and heat in a saucepan. Cook the chicken then mix through the warm sauce. Serve with the cabbage, spring onions, sesame seeds, peanuts and a handful of coriander.

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