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Korean Fire Marmalade Wings
Get ready to cook
1. Preheat oven to 230°C. Line a baking tray with parchment paper. Place wings skin side up on the tray and roast for 40-45mins until cooked and crispy.
2. In a small pan, add dressing ingredients and mix well. Heat on a low heat until sauce thickens.
3. Once wings are ready, toss with the sauce, ensuring wings are evenly coated. Garnish and serve immediately.
2kg chicken wings (tips removed)
2 sliced spring onions, garnish
1 teaspoon sesame seeds, garnish
150g Shandong Sweet Paste
100g sriracha hot chilli sauce
Photo Credit: Kurman communication - creative commons
About this dish
Shandong Sweet Paste
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