Chicken wings with gochujang, lime and herb butter recipe
There are several ways to cook these chicken wings: either roast them in the oven or on a barbecue, or I like to deep-fry them. You then roll them in the melted butter and just finish them off either on the barbecue or in the oven. Gochujang is a revelation: the sweet, spicy and savoury Korean paste is made from fermented chillies, but there are so many different layers of flavour in it and it marries perfectly with the chicken.
Ingredients
- 1 kg chicken wings
- 2.2 lbs chicken wings
- 2.2 lbs chicken wings
- 150 g butter, softened
- 4 tbsp gochujang paste
- 2 limes, zest and juice
- 3 sprigs of mint, chopped
- 3 sprigs of coriander (cilantro), chopped
- 5.3 oz butter, softened
- 4 tbsp gochujang paste
- 2 limes, zest and juice
- 3 sprigs of mint, chopped
- 3 sprigs of coriander (cilantro), chopped
- 5.3 oz butter, softened
- 4 tbsp gochujang paste
- 2 limes, zest and juice
- 3 sprigs of mint, chopped
- 3 sprigs of coriander (cilantro), chopped
- 4 –6 warm flatbreads (optional)
- 4 –6 warm flatbreads (optional)
- 4 –6 warm flatbreads (optional)
Details
- Cuisine: British
- Recipe Type: Chicken
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
- Heat a pan of vegetable oil or a deep-fat fryer to 160°C (320°F).
- Deep-fry the wings for 6–8 minutes until crisp and cooked through, then drain on kitchen paper.
- Pop the chicken wings onto a large roasting tray.
- Mix together all the ingredients for the butter and dot it over the chicken.
- Roast for 10 minutes until everything is hot and bubbling.
- Serve with flatbreads to mop up the butter, if you like.
This recipe is from BUTTER: Comforting, delicious, versatile, over 130 recipes celebrating butter by James Martin (Quadrille). Photography: John Carey.
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