My Street Food Kitchen by Jennifer Joyce is a recipe book devoted to authentic street food of the world, made easy for the everyday home kitchen. Here’s a scrumptious recipe that would work wonders as a canapé at your next soiree.
‘There are fast-food chains and trucks whose menus are solely devoted to this addictive chicken. Generally it’s fried twice to crisp the skin and then rolled in a sweet vinegary chilli glaze made from the insanely good gochujang chilli paste. Since frying chicken on the bone can be a bit messy, I played around with the method to bake them crisp first. The end result is just as salivatingly good,’ said Jennifer.
1.5 hours + brining time
WHAT YOU’LL NEED
1 kg (2 lb 4 oz) chicken wings, halved, tips removed Brine: 2 tbsp caster (superfine) sugar | 2 tbsp rock or sea salt | 3 garlic cloves, chopped | 1 tbsp soy sauce Chilli glaze: 60 g (2¼ oz/¼ cup) gochujang (Korean chilli paste) | 4 tbsp honey | 2 tbsp sake | 4 tbsp mirin (rice wine) | 4 tbsp rice vinegar | 1 tbsp black or white sesame seeds, toasted
WHAT TO DO
- Put the chicken wings in a resealable plastic bag or large bowl. Add all of the brine ingredients, combine well, then seal or cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 220°C (425°F) or 200°C (400°F) fan forced.
- Drain, rinse and pat dry the chicken wings using paper towel. Place in a single layer in a large roasting tin and bake for 45 minutes, tossing several times during cooking.
- Meanwhile, to make the glaze, combine all of the ingredients in a small bowl.
After the wings have roasted, drain off the excess oil and pour the glaze over the top. Bake for another 10–15 minutes until golden and sticky. Serve on a big platter.
Marinate the chicken and make the glaze the day before, then cover and refrigerate. The next morning, roast the chicken for 35 minutes then remove it from the oven, cool and refrigerate. Just before serving, heat them again in the oven for 10 minutes, add the glaze and cook for another 10 minutes.
Recipes and images from My Street Food Kitchen by Jennifer Joyce (Murdoch Books) $39.99 available now.