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!
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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!
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
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- 1/2 of 1 large cucumber
- 2 tsp sesame oil
- 2 tsp rice or white wine vinegar
- 1 tsp chili garlic hot sauce
- 1/2 tsp salt
- 1 package chicken wing and drumlettes
- 2 green onions sliced
- 1 tsp sesame seeds
- 2 tsp honey
- 1 tsp red curry paste
- 1/3 cup sweet chili sauce
- 2 tsp soy sauce
- 1 tsp tabasco hot sauce
- 1/2 tsp Sriracha hot sauce
- 1 tsp Worcestershire sauce
- 1 tbsp ketchup
- 2 tbsp rice vinegar
- 1/2 tsp sesame oil
Ingredients
Cucumber Salad
Chicken Wings
Wing Sauce
Spiral Salad
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- Preheat oven to 475 degrees.
- Prepare chicken wing marinade and pour about 1/4 cup of it into large ziploc bag with wings and let marinade for 30 minutes.
- Meanwhile, create spirals of carrots, beets and zucchini with spiralizer or mandolin. Set aside.
- Slice cucumber very thinly and toss with sesame oil, vinegar, chili sauce and salt.
- Cook wings in oven for 14 min each side until chicken is fully cooked. Meanwhile, bring the remainder of wing sauce to a boil in a small saucepan and let simmer for 5 min until sauce reduces and thickens slightly.
- Toss chicken wings in wing sauce straight from the oven and sprinkle with sesame seeds, garnishing with green onions.
- Enjoy!
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