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 (see tip); Sticky rice, to serve

‘Smashing’ a cucumber before chopping it up creates little nooks and crannies for the dressing to seep into, making it extra crunchy and delicious.

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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 (see tip)
Sticky rice, to serve

For the cucumber

2 Essential Cucumbers
3 cm piece ginger
2 tbsp light soy sauce
2 tbsp rice vinegar
2 tbsp toasted sesame oil
1 tbsp clear honey

Preheat the oven to 200°C, gas mark 6 and line a large baking tray (or the oven grill pan) with baking parchment. Mix the oil and gochujang in a large mixing bowl, add the chicken wings and some salt, then toss to coat.
Spread the wings out over the tray and roast in the oven for 40 minutes. Turn the wings halfway, scatter over the sesame seeds and return to the oven.
Meanwhile, put the cucumbers on a chopping board and bash along the length with a rolling pin to break up without completely flattening them. Roughly chop, then put into a bowl. Peel, then coarsely grate the ginger and add to the bowl. Add all the other ingredients and a little salt. Stir well, cover then leave to marinate, stirring occasionally.
Once the chicken is sticky and cooked, with no pink meat and juices that run clear, transfer to a dish. Scatter with the salad onion and serve with the cucumber and rice, spooning the cucumber dressing onto the rice as you go.

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