Korean-inspired

Gochujang Glazed Chicken Wings with Kimchi Fried Rice

50minMediumDairy-free

Crispy baked chicken wings coated in a spicy-sweet Korean gochujang glaze, served alongside flavorful kimchi fried rice.

Ingredients

Vegetables & Fruits

  • 15ggarlic
  • 100gonion
  • 20gscallions

Meat, Fish & Vegi

  • 1kgchicken wings

Dairy & Eggs

  • 2eggs

Pasta, Rice & Co

  • 400grice

Extras

  • 60ggochujang
  • 30mlhoney
  • 30mlsoy sauce
  • 200gkimchi
  • 15mlsesame oil

Instructions

  1. 1

    Preheat oven to 200°C. Arrange chicken wings on a baking sheet.

  2. 2

    Bake wings for 30-35 minutes, until cooked through and crispy.

  3. 3

    While wings bake, prepare the glaze: combine gochujang, honey, soy sauce, and minced garlic in a small saucepan. Heat gently until combined.

  4. 4

    Cook rice according to package directions.

  5. 5

    Chop kimchi and onion. Scramble eggs in a separate pan and set aside. Stir-fry onion until softened, add kimchi and cooked rice. Stir-fry until heated through.

  6. 6

    Toss baked wings with gochujang glaze. Serve wings with kimchi fried rice, topped with scrambled eggs and chopped scallions.

Veggie alternative

Replace chicken wings with crispy tempura-style cauliflower florets.

MesitaMia

Plan meals together

Try it now