Korean Wings

Serves: 6-8
Prep Time: 10 minutes plus marinating time
Cook Time: 20 minutes

850g chicken wings

For the marinade;
3 tbsp. Frank’s RedHot® Original Sauce plus extra to serve
3 garlic cloves, crushed
1 tbsp. rice vinegar
zest and juice 1 lime
1 tbsp. honey
Large pinch chilli flakes
Sliced spring onions, and toasted sesame seeds to garnish

Preparation Method

  • PIERCE each chicken wings in several places with the tip of a sharp knife.
    Combine the Frank’s RedHot® Original Sauce, garlic, vinegar, honey and
    chilli flakes in a large bowl, add the chicken wings and toss to coat.
    Marinate for 20 minutes at room temperature or cover and refrigerate for
    up to 12 hours (remember to bring to room temperature before cooking).
  • PREHEAT the oven to 210C/190C fan/gas mark 7. Line a tray with foil and
    arrange the wings in a single layer. Spoon over any excess marinade.
    Sprinkle with chilli flakes and roast for 10 minutes, turn then roast for
    another 10 minutes. Sprinkle with seeds and spring onions before digging in!

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