eCook Meal
Muratie’s Korean Fried Chicken Wings
with a beetroot & carrot slaw
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.
Serving guide
Choose your portion size.
PICKLED SLAW
Preheat the oven to 200°C. In a small bowl, combine the vinegar with a sweetener (to taste). Toss through the Beetroot and the carrot, season, and set aside in the fridge.
Potato WEDGES
Rinse the poato and cut into wedges. Spread the Potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
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.
CRISPY Chicken
Place a pan over medium-high heat with enough oil to cover the base. When hot, add the 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 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 and carrot slaw alongside. Sprinkle over the sesame seeds.
PICKLED SLAW
Preheat the oven to 200°C. In a small bowl, combine the vinegar with a sweetener (to taste). Toss through the Beetroot and the carrot, season, and set aside in the fridge.
Potato WEDGES
Rinse the poato and cut into wedges. Spread the Potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
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.
CRISPY Chicken
Place a pan over medium-high heat with enough oil to cover the base. When hot, add the 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 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 and carrot slaw alongside. Sprinkle over the sesame seeds.
PICKLED SLAW
Preheat the oven to 200°C. In a small bowl, combine the vinegar with a sweetener (to taste). Toss through the Beetroot and the carrot, season, and set aside in the fridge.
Potato WEDGES
Rinse the poato and cut into wedges. Spread the Potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
COAT THE Chicken
Pat the 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
Place a pan over medium-high heat with enough oil to cover the base. When hot, add the 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 2 tbsp of water. Remove from the heat and add to the bowl of 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 and carrot slaw alongside. Sprinkle over the sesame seeds.
PICKLED SLAW
Preheat the oven to 200°C. In a small bowl, combine the vinegar with a sweetener (to taste). Toss through the Beetroot and the carrot, season, and set aside in the fridge.
Potato WEDGES
Rinse the poato and cut into wedges. Spread the Potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
COAT THE Chicken
Pat the 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
Place a pan over medium-high heat with enough oil to cover the base. When hot, add the 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 2 tbsp of water. Remove from the heat and add to the bowl of 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 and carrot slaw alongside. Sprinkle over the sesame seeds.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R155.95
for 4 servings · R38.99 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Julienne Beetroot needs 1Medium Carrots 500 g R11.99 · whole pack (size can't be divided)R11.99
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Julienne Carrots needs 1Medium Carrots 500 g R11.99 · whole pack (size can't be divided)R11.99
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Free-range Chicken Wings needs 32Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
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Flour Mix needs 320 mlEasy To Bake Vetkoek Mix 1 kg R39.99 · whole pack (size can't be divided)R39.99
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Black Sesame Seeds needs 20 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
Not in the Woolies basket — source these elsewhere:
- Kewpie Mayo
- Korean Sauce
- Rice Wine Vinegar
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Muratie’s Korean Fried Chicken Wings?
The preparation time for Muratie’s Korean Fried Chicken Wings with a beetroot & carrot slaw is between 30 and 45 minutes.
What is the total time required to make Muratie’s Korean Fried Chicken Wings with a beetroot & carrot slaw?
The total time required to make Muratie’s Korean Fried Chicken Wings with a beetroot & carrot slaw is between 40 and 60 minutes.
How many servings does Muratie’s Korean Fried Chicken Wings provide?
4 servings
What are the main ingredients in Muratie’s Korean Fried Chicken Wings?
Beetroot, Black Sesame Seeds, Carrot, Chicken, Flour Mix, Free-range Chicken Wings, Kewpie Mayo, Korean Sauce, Potato, Rice Wine Vinegar
What is the nutritional information of Muratie’s Korean Fried Chicken Wings?
Calories: 1362, Carbs: 100 grams, Fat: grams, Protein: 72.6 grams, Sugar: 25.6 grams, Salt: 1114 grams
How do I prepare Muratie’s 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 and 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 1 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 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: Rinse the poato and cut into wedges. Spread the potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 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 beetroot and the carrot, season, and set aside in the fridge.
What should be prepared from my kitchen to make Muratie’s Korean Fried Chicken Wings?
Beetroot, Black Sesame Seeds, Carrot, Chicken, Flour Mix, Free-range Chicken Wings, Kewpie Mayo, Korean Sauce, Potato, Rice Wine Vinegar
How many calories does Muratie’s Korean Fried Chicken Wings have?
1362 calories
How much fat content does Muratie’s Korean Fried Chicken Wings have?
grams