Korean chicken wings with sesame slaw

• gochujang↗2 tbsp tbsp

  sauce

• honey↗2 tbsp tbsp
• dark soy sauce↗1 tbsp tbsp
• juice of 2 limes

  (1 in the marinade and the other in the slaw)

• sesame oil↗2 tsp tsp

  (plus extra for drizzling in slaw)

• chicken wings↗1kg kg
• carrots↗2

  ends trimmed and spiralized into thin noodles

• mooli↗1

  (Daikon radish), ends trimmed and spiralized into thin noodles

• red cabbage↗½

  shredded on the flat blade of the spiralizer

• spring onions↗4

  thinly sliced on a diagonal

• black sesame seeds↗1½ tbsp tbsp

Step-by-step instructions

1. 1

   In a large bowl, mix together the gochujang, honey, soy, juice of 1 lime and sesame oil. Toss in the chicken wings and leave to marinate for a couple of hours, or if you have time, overnight.

2. 2

   Heat oven to 200C/180C fan/gas 6. Transfer the wings to a large roasting tin, or two smaller ones, spreading out in a single layer so that they cook evenly. Roast for 50–55 mins, basting regularly until sticky and caramelized and the meat is starting to fall away from the bone.

3. 3

   While the wings are roasting, prepare the slaw. Mix all the ingredients together in a large bowl with a little sea salt and black pepper. Just before serving, drizzle over a little sesame oil and eat with the wings. Kitchen paper recommended.