Gochujang and Maple Syrup Sesame Wings

How to make Gochujang and Maple Syrup Sesame Wings

Prep Time: 15 minutes        |        Cook Time: 50 minutes        |        Serves: 4

Ingredients

• 1.2kg Broad Oak Farms Free Range chicken wing nibbles
• 3 tsp White Mill baking powder
• 1 tsp salt
• 150g Brookdale pure maple syrup
• 4 tbsp O'Food gochujang
• 2 tbsp Pure Vita white vinegar
• 1 tsp home-made toasted sesame oil (see separate recipe)
• 1 tbsp Stonemill sesame seeds, toasted, plus extra to serve

Method

1. Preheat oven to 220°C. Pat the chicken dry with paper towel - the drier you can get it, the crispier it will be. Place into a large snap lock bag or bowl and toss with the baking powder and salt until evenly coated.
2. Set a large wire rack over a baking sheet and arrange the chicken evenly on top, skin side up, spacing the pieces well apart.
3. Bake for 30 minutes, turn the pieces over and bake for a further 15 minutes or until browned and crispy.
4. Meanwhile, make the sauce by placing the maple syrup, gochujang and vinegar into a small saucepan and whisking to combine. Cook over a medium-high heat until slightly thickened, then stir in the sesame oil and sesame seeds.
5. Tip the hot wings into a bowl, add the sauce and stir to coat well. Place onto a platter and serve with a sprinkling of extra sesame seeds.

OPTIONAL:

These are very hot! Use less gochujang for a milder flavour.