Wing-a-ding-ding, it’s dinner time, Chef! These Korean chicken wings will make your palate soar to new culinary heights, with a crispy coating and special UCOOK Korean sauce featuring spicy gochujang. Plated with oven-roasted potato wedges, a pickled carrot & beetroot slaw and a creamy mayo dip.
Korean Fried Chicken Wings
Korean Fried Chicken Wings
with a beetroot & carrot slaw
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Black Sesame Seeds
- Chicken
- Flour Mix
- Free-range Chicken Wings
- Julienne Beetroot
- Julienne Carrots
- Kewpie Mayo
- Korean Sauce
- Potato
- Rice Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Egg/s
- Sugar/Sweetener/Honey
PICKLED SLAW
Preheat the oven to 200°C. In a small bowl, combine the vinegar with a sweetener (to taste). Toss through the julienned beetroot & carrot, season, and set aside in the fridge.
Potato WEDGES
Spread the Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
COAT THE Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken wings dry with paper towel. In a bowl, whisk 1 egg together with 1 tbsp of water. In a second bowl, add the Flour Mix and lightly season. Coat the chicken wings in the egg first, and then the flour mix.
CRISPY Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Place a pan over medium-high heat with enough oil to cover the base. When hot, add the coated Chicken/" title="View all our recipes with Chicken at eCook">Chicken wings and fry until crispy and cooked through, 6-8 minutes (flipping halfway). Drain on paper towel and place in a bowl.
SAUCE
Wipe down the pan and return the pan to medium-high heat. Add the Korean Sauce to the pan. Simmer until thickening, 1-2 minutes. Loosen with 1 tbsp of water. Remove from the heat and add to the bowl of Chicken/" title="View all our recipes with Chicken at eCook">Chicken wings. Toss to coat and set aside.
SERVE UP & SAVOUR
Serve up the golden Potato wedges with the mayo. Side with the crisp, sticky Korean wings and pile the beetroot & carrot slaw alongside. Sprinkle over the sesame seeds.
Rice Wine Vinegar - 50ml
Julienne Carrots - 75g
Julienne Beetroot - 75g
Potato - 200g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-wings/" title="View all our recipes with Free-range Chicken Wings at eCook">Free-range Chicken Wings - 8
Flour Mix - 80ml
Korean Sauce - 50ml
Kewpie Mayo - 40ml
Black Sesame Seeds - 5ml
PICKLED SLAW
Preheat the oven to 200°C. In a small bowl, combine the vinegar with a sweetener (to taste). Toss through the julienned beetroot & carrot, season, and set aside in the fridge.
Potato WEDGES
Spread the Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
COAT THE Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken wings dry with paper towel. In a bowl, whisk 1 egg together with 1 tbsp of water. In a second bowl, add the Flour Mix and lightly season. Coat the chicken wings in the egg first, and then the flour mix.
CRISPY Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Place a pan over medium-high heat with enough oil to cover the base. When hot, add the coated Chicken/" title="View all our recipes with Chicken at eCook">Chicken wings and fry until crispy and cooked through, 6-8 minutes (flipping halfway). Drain on paper towel and place in a bowl.
SAUCE
Wipe down the pan and return the pan to medium-high heat. Add the Korean Sauce to the pan. Simmer until thickening, 1-2 minutes. Loosen with 2 tbsp of water. Remove from the heat and add to the bowl of Chicken/" title="View all our recipes with Chicken at eCook">Chicken wings. Toss to coat and set aside.
SERVE UP & SAVOUR
Serve up the golden Potato wedges with the mayo. Side with the crisp, sticky Korean wings and pile the beetroot & carrot slaw alongside. Sprinkle over the sesame seeds.
Rice Wine Vinegar - 100ml
Julienne Carrots - 75g
Julienne Beetroot - 75g
Potato - 400g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-wings/" title="View all our recipes with Free-range Chicken Wings at eCook">Free-range Chicken Wings - 16
Flour Mix - 160ml
Korean Sauce - 100ml
Kewpie Mayo - 80ml
Black Sesame Seeds - 10ml
PICKLED SLAW
Preheat the oven to 200°C. In a small bowl, combine the vinegar with a sweetener (to taste). Toss through the julienned beetroot & carrot, season, and set aside in the fridge.
Potato WEDGES
Spread the Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
COAT THE Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken wings dry with paper towel. In a bowl, whisk 2 eggs together with 2 tbsp of water. In a second bowl, add the Flour Mix and lightly season. Coatthe chicken wings in the egg first, and then the flour mix.
CRISPY Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Place a pan over medium-high heat with enough oil to cover the base. When hot, add the coated Chicken/" title="View all our recipes with Chicken at eCook">Chicken wings and fry until crispy and cooked through, 6-8 minutes (flipping halfway). You may need to do this step in batches. Drain on paper towel and place in a bowl.
SAUCE
Wipe down the pan and return the pan to medium-high heat. Add the Korean Sauce to the pan. Simmer until thickening, 3-4 minutes. Loosen with 3 tbsp of water. Remove from the heat and add to the bowl of Chicken/" title="View all our recipes with Chicken at eCook">Chicken wings. Toss to coat and set aside.
SERVE UP & SAVOUR
Serve up the golden Potato wedges with the mayo. Side with the crisp, sticky Korean wings and pile the beetroot & carrot slaw alongside. Sprinkle over the sesame seeds.
Rice Wine Vinegar - 150ml
Julienne Carrots - 150g
Julienne Beetroot - 150g
Potato - 600g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-wings/" title="View all our recipes with Free-range Chicken Wings at eCook">Free-range Chicken Wings - 24
Flour Mix - 240ml
Korean Sauce - 150ml
Kewpie Mayo - 125ml
Black Sesame Seeds - 15ml
PICKLED SLAW
Preheat the oven to 200°C. In a small bowl, combine the vinegar with a sweetener (to taste). Toss through the julienned beetroot & carrot, season, and set aside in the fridge.
Potato WEDGES
Spread the Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
COAT THE Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken wings dry with paper towel. In a bowl, whisk 2 eggs together with 2 tbsp of water. In a second bowl, add the Flour Mix and lightly season. Coat the chicken wings in the egg first, and then the flour mix.
CRISPY Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Place a pan over medium-high heat with enough oil to cover the base. When hot, add the coated Chicken/" title="View all our recipes with Chicken at eCook">Chicken wings and fry until crispy and cooked through, 6-8 minutes (flipping halfway). You may need to do this step in batches. Drain on paper towel and place in a bowl.
SAUCE
Wipe down the pan and return the pan to medium-high heat. Add the Korean Sauce to the pan. Simmer until thickening, 3-4 minutes. Loosen with 4 tbsp of water. Remove from the heat and add to the bowl of Chicken/" title="View all our recipes with Chicken at eCook">Chicken wings. Toss to coat and set aside.
SERVE UP & SAVOUR
Serve up the golden Potato wedges with the mayo. Side with the crisp, sticky Korean wings and pile the beetroot & carrot slaw alongside. Sprinkle over the sesame seeds.
Rice Wine Vinegar - 200ml
Julienne Carrots - 150g
Julienne Beetroot - 150g
Potato - 800g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-wings/" title="View all our recipes with Free-range Chicken Wings at eCook">Free-range Chicken Wings - 32
Flour Mix - 360ml
Korean Sauce - 200ml
Kewpie Mayo - 160ml
Black Sesame Seeds - 20ml
Frequently Asked Questions
What is the preparation time for Korean Fried Chicken Wings?
The preparation time for Korean Fried Chicken Wings with a beetroot & carrot slaw is between 30 and 45 minutes.
What is the total time required to make Korean Fried Chicken Wings with a beetroot & carrot slaw?
The total time required to make Korean Fried Chicken Wings with a beetroot & carrot slaw is between 45 and 60 minutes.
How many servings does Korean Fried Chicken Wings provide?
4 servings
What are the main ingredients in Korean Fried Chicken Wings?
Black Sesame Seeds, Chicken, Flour Mix, Free-range Chicken Wings, Julienne Beetroot, Julienne Carrots, Kewpie Mayo, Korean Sauce, Potato, Rice Wine Vinegar
What is the nutritional information of Korean Fried Chicken Wings?
Calories: 1367, Carbs: 100 grams, Fat: grams, Protein: 72.6 grams, Sugar: 25.6 grams, Salt: 875 grams
How do I prepare Korean Fried Chicken Wings?
SERVE UP & SAVOUR: Serve up the golden potato wedges with the mayo. Side with the crisp, sticky Korean wings and pile the beetroot & carrot slaw alongside. Sprinkle over the sesame seeds. SAUCE: Wipe down the pan and return the pan to medium-high heat. Add the Korean sauce to the pan. Simmer until thickening, 1-2 minutes. Loosen with 2 tbsp of water. Remove from the heat and add to the bowl of chicken wings. Toss to coat and set aside. CRISPY CHICKEN: Place a pan over medium-high heat with enough oil to cover the base. When hot, add the coated chicken wings and fry until crispy and cooked through, 6-8 minutes (flipping halfway). Drain on paper towel and place in a bowl. COAT THE CHICKEN: Pat the chicken wings dry with paper towel. In a bowl, whisk 1 egg together with 1 tbsp of water. In a second bowl, add the flour mix and lightly season. Coat the chicken wings in the egg first, and then the flour mix. POTATO WEDGES: Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). PICKLED SLAW: Preheat the oven to 200°C. In a small bowl, combine the vinegar with a sweetener (to taste). Toss through the julienned beetroot & carrot, season, and set aside in the fridge.
What should be prepared from my kitchen to make Korean Fried Chicken Wings?
Black Sesame Seeds, Chicken, Flour Mix, Free-range Chicken Wings, Julienne Beetroot, Julienne Carrots, Kewpie Mayo, Korean Sauce, Potato, Rice Wine Vinegar
How many calories does Korean Fried Chicken Wings have?
1367 calories
How much fat content does Korean Fried Chicken Wings have?
grams
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