I made some sweet and spicy Korean chicken wings. 😛 If you’re gluten free and a fan of Korean food, then you probably know how impossible it is to find… but after years of searching, I finally found a gochujang paste that doesn’t contain any gluten!
It’s by the brand O’Food (see the ingredients below). I got it from a whole sale Asian supermarket in North London, but it turns out you can also order it online from websites like Sous Chef and Wing Yip. 🙂
To make it easier and healthier, I chose to bake my wings until crispy (with just olive oil, salt and pepper) instead of deep frying with batter. Then you just chuck them in a frying pan with the gochujang glaze and cook them briefly until slightly charred.
It’s super easy and SO good! 🙂
1) Gochujang substitutes: if you don’t have access to this gochujang paste or any other gluten free ones where you live, you can always use other types of chilli pastes. I know some people use Sriracha or even Franks’s original red hot sauce instead. It’s not the same flavour of course, but I bet it still tastes great! As an alternative, you can also try my gluten free buffalo wings recipe.
2) Adjust the flavour: the quantities for the glaze are really just a guide. I recommend adding the sugar and vinegar slowly and adjust to your liking. And if you want a stronger gochujang flavour, go ahead and add more paste. 🙂
- 12 chicken wings
- Black pepper
- Olive oil
- 2 Tbsp sesame oil
- 3-4 garlic cloves
- 1 Tbsp finely chopped ginger (or 1 tsp ginger powder)
- 3 heaped Tbsp gochujang paste (I used O'Food)
- 2-3 Tbsp rice vinegar (or any white vinegar)
- 1-2 Tbsp sugar or honey
- 2 Tbsp GF soy sauce (I use Datu Puti)
- Sesame seeds
- Spring onions
BAKING TIME: 40-45 mins
BAKE THE CHICKEN WINGS:
- Pre-heat your oven to 220C (428F).
- Meanwhile, line a baking tray with foil or baking paper and add your chicken wings.
- Add some salt and black pepper along with a generous drizzle of olive oil and massage the oil and seasonings into the chicken wings so they’re completely coated.
- Bake for 40 to 45 minutes on the middle shelf, until the skin is crispy and golden.
PREPARE THE GOCHUJANG GLAZE:
- Finely chop the garlic and ginger.
- In a small bowl, mix together the gochujang paste, rice vinegar, sugar and soy sauce.
- Heat up the sesame oil on low heat in a non-stick frying pan and pan fry the garlic and ginger briefly until fragrant (for a minute or so).
- Add the paste mixture along with a bit of water to dilute it (just a few tablespoons) and gently simmer for a few minutes, stirring constantly.
GLAZE YOUR KOREAN CHICKEN WINGS:
- Once your chicken wings are cooked and ready, place them in your frying pan and completely cover them in the gochujang glaze.
- Turn the heat up to medium and cook your coated chicken wings for a few minutes, stirring constantly, until the sauce has reduced and your wings are slightly charred.
- Optional: serve with some sesame seeds and/or finely chopped spring onions to garnish.