Korean Chicken Wings & Cucumber Salad
These sesame-flavoured Korean Chicken Wings are a delicious, healthier way to enjoy your fave pub grub for dinner!
Mmm chicken wings! There’s not a person I know (except maybe vegetarians…) who doesn’t love chicken wings.
I have memories of these Korean-inspired chicken thighs that my mom would make for dinner when I was a kid. It was one of my favourite meals to eat when I lived at home, and so naturally I have tried to recreate the flavours here!
I’ve oven baked these wings for a lower calorie version of the chicken wings you find at restaurants – if you want a more authentic chicken wing then you’ll have to choose winglette and drumlette chicken wings from your local grocery store. If you’d rather have some more meat or are really trying to be careful with your calories, then I would recommend doing this recipe with skinless chicken thighs or removing the skin from smaller chicken drumsticks. The drumsticks are probably your cheapest option if your budget is your concern!
The key to good oven wings is a high oven temperature, and very little sauce added during cook time. You will want to boil down your sauce on the stove until it has reduced to a very thick, sticky version of the original marinade, and then you’ll toss the wings in the sauce once they are done cooking in the oven.
The cucumber salad is a light and flavourful accompaniment to this dish, and all you need is a tiny bit of sesame oil and rice wine vinegar for a side dish with international flare. I used my spiralizer for a colourful assortment of veggies that I ate alongside the cucumber salad. The two vegetable side dishes offset the heaviness of the protein in this case!
So try these Korean Chicken Wings out tonight, I promise you won’t be disappointed!