Ignorer et passer au contenu

Votre panier est vide

Vous possédez un compte ? Connectez-vous pour payer plus vite.

Continuer les achats

Crispy Gochujang Chicken Wings

ALLER À LA RECETTE

Crispy chicken wings meet a sticky gochujang, honey and garlic glaze. They make a bold main dish or a shareable snack.

TEMPS DE PRÉPARATION 10 min
TEMPS DE CUISSON 20 min
PORTIONS 2
NIVEAU DE PIMENT

INGRÉDIENTS

Sauce:

  • 4 Tbsp Sempio Gochujang Gluten Free
  • 2 Tbsp soy sauce
  • 2 Tbsp honey
  • 2 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 1 Tbsp ginger, grated
  • 1 clove garlic, minced

Chicken:

  • 2 lb chicken wings
  • 1/2 cup cornstarch
  • 1/2 cup vegetable oil, for frying
  • Salt and black pepper, to taste

INGRÉDIENTS

Sauce:

  • 4 Tbsp Sempio Gochujang Gluten Free
  • 2 Tbsp soy sauce
  • 2 Tbsp honey
  • 2 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 1 Tbsp ginger, grated
  • 1 clove garlic, minced

Chicken:

  • 2 lb chicken wings
  • 1/2 cup cornstarch
  • 1/2 cup vegetable oil, for frying
  • Salt and black pepper, to taste

INSTRUCTIONS

  1. Whisk the gochujang, soy sauce, honey, rice vinegar, sesame oil, ginger and garlic in a bowl.
  2. Pat the chicken wings dry with paper towels. Season with salt and pepper, then coat evenly with cornstarch.
  3. Heat the vegetable oil in a skillet over medium-high heat. Fry the wings in batches, about 5 minutes per side, until crisp and cooked to 165°F. Drain well.
  4. Heat the sauce in a clean skillet for about 2 minutes. Add the wings and toss until evenly glazed.
  5. Serve immediately while the coating is crisp.

INSTRUCTIONS
  1. Whisk the gochujang, soy sauce, honey, rice vinegar, sesame oil, ginger and garlic in a bowl.
  2. Pat the chicken wings dry with paper towels. Season with salt and pepper, then coat evenly with cornstarch.
  3. Heat the vegetable oil in a skillet over medium-high heat. Fry the wings in batches, about 5 minutes per side, until crisp and cooked to 165°F. Drain well.
  4. Heat the sauce in a clean skillet for about 2 minutes. Add the wings and toss until evenly glazed.
  5. Serve immediately while the coating is crisp.

PRODUIT ASSOCIÉ

Sempio gluten-free gochujang Korean chili paste 250g

Gochujang sans gluten
Pâte de piment rouge coréenne sans gluten

RECETTES ASSOCIÉES

Pan-seared salmon glazed with gochujang sauce, topped with sesame seeds and sliced scallions, served with bok choy

Saumon glacé au gochujang

Pan-seared salmon glazed with gochujang sauce, topped with sesame seeds and sliced scallions, served with bok choy

Sempio Logo

Crispy Gochujang Chicken Wings

TEMPS DE PRÉPARATION 10 min
TEMPS DE CUISSON 20 min
PORTIONS 2
NIVEAU DE PIMENT

INGRÉDIENTS

Sauce:

  • 4 Tbsp Sempio Gochujang Gluten Free
  • 2 Tbsp soy sauce
  • 2 Tbsp honey
  • 2 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 1 Tbsp ginger, grated
  • 1 clove garlic, minced

Chicken:

  • 2 lb chicken wings
  • 1/2 cup cornstarch
  • 1/2 cup vegetable oil, for frying
  • Salt and black pepper, to taste

INSTRUCTIONS

  1. Whisk the gochujang, soy sauce, honey, rice vinegar, sesame oil, ginger and garlic in a bowl.
  2. Pat the chicken wings dry with paper towels. Season with salt and pepper, then coat evenly with cornstarch.
  3. Heat the vegetable oil in a skillet over medium-high heat. Fry the wings in batches, about 5 minutes per side, until crisp and cooked to 165°F. Drain well.
  4. Heat the sauce in a clean skillet for about 2 minutes. Add the wings and toss until evenly glazed.
  5. Serve immediately while the coating is crisp.