Hot honey gochujang & sesame chicken wings with smashed cucumbers

Name: Hot honey gochujang & sesame chicken wings with smashed cucumbers
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1 tbsp sunflower oil; 105 g jar Cooks’ Ingredients Hot Honey Gochujang; 475 g packs Essential Slower Reared British Chicken Wings; 2 tbsp sesame seeds; 1 salad onion, finely sliced

Katie Bishop cooks recipe writer Rebecca Woollard’s seriously sticky chicken wings, coated in a spicy-sweet gochujang glaze and finished with a scattering of sesame seeds, in this week’s episode of our YouTube series Let’s Cook. ‘Smashing’ a cucumber before chopping it up creates lots of little nooks and crannies for the dressing to seep into, making it extra crunchy and delicious. Follow Katie Bishop on Instagram.

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Serves4
CourseMain meal
Prepare15 mins
Cook40 mins
Total time55 mins

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1 tbsp sunflower oil
105g jar Cooks’ Ingredients Hot Honey Gochujang
2 x 475g packs Essential Slower Reared British Chicken Wings
2 tbsp sesame seeds
1 salad onion, finely sliced

For the cucumber

1 Essential Cucumbers
2 cm piece ginger
1 tbsp all-purpose soy sauce
1 tbsp rice vinegar
1 tbsp toasted sesame oil
1½ tbsp clear honey

Preheat the oven to 200°C, gas mark 6, and line a roasting tin with baking parchment (the grill pan from the oven works well). Mix the sunflower oil and hot honey gochujang in a large bowl, then add the chicken wings with a pinch of salt and toss everything well to coat.
Spread out the wings over the prepared tin and roast for 20 minutes. Turn the wings, scatter over the sesame seeds and return to the oven for a further 20 minutes.
Meanwhile, put the cucumber on a chopping board and bash it all along its length with a rolling pin – you’re aiming to break it up but not completely flatten it. Roughly chop, then put into a bowl. Add the ginger, soy sauce, vinegar, sesame oil and honey with a pinch of salt. Stir well, cover, then leave to marinate, stirring from time to time.
Once the chicken is sticky and cooked, with no pink meat and juices that run clear, transfer to a serving dish. Scatter with the salad onion and serve with the cucumber, plus some steamed sticky rice, if you like.

Cook’s tip

Simple swap

You can also cook the wings in an air fryer. Prepare the chicken as per step 1, then arrange half of them in an air fryer basket (freeze the rest for another time, or cook in batches). Cook for 15 minutes, then add the seeds and cook for a further 5 minutes until the chicken is cooked through, the juices run clear and no pink meat remains.

Cook's tip

For curly salad onion shreds, cut the onion in two, then into half lengthways. Slice as finely as possible into long lengths. Put into a bowl of iced water for 10 minutes, until curled up and crunchy, then drain on kitchen paper.

Typical values per serving (excluding rice) when made using specific products in recipe