Home > Recipes > Alternative barbecue recipes > Korean-style barbecue chicken wings with charred potato salad

Korean-style barbecue chicken wings with charred potato salad

Name: Korean-style barbecue chicken wings with charred potato salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 3-4
Cuisine: Korean recipes
Ingredients: 2 tbsp olive oil; 3 tbsp gochujang paste (see Easy Swaps); 3 tbsp runny honey; 1 tbsp soy sauce (or tamari if you need it to be gluten free); 2cm piece ginger, grated; 1kg free-range chicken wings; Sesame seeds, toasted in a dry pan, and coriander to serve (optional); For the potato salad; 500g new potatoes, larger ones halved; 2 tbsp olive oil; 100g kimchi, drained, roughly chopped (https://www.deliciousmagazine.co.uk/recipes/kimchi/homemade or ready-made); 5 tbsp good quality mayo; Juice 1 lemon; Bunch spring onions, chopped; Crispy fried onions to serve (optional but recommended!)

By: Jess Meyer
Former deputy food editor, delicious.

Published: 1 Jul 22
Updated: 4 Apr 24

Korean-style barbecue chicken wings with charred potato salad

Cook up sticky, tangy Korean chicken wings on the barbecue in just 30 minutes with our easy recipe. These wings will fly off the plate.

Try our Korean fried chicken bowls for a delicious midweek dinner.

Easy
August 2022

Test kitchen approved

Serves 3-4
Hands-on time 20 min. Simmer time 10 min

Cook up sticky, tangy Korean chicken wings on the barbecue in just 30 minutes with our easy recipe. These wings will fly off the plate.

Try our Korean fried chicken bowls for a delicious midweek dinner.

Nutrition: per serving

Calories: 706kcals
Fat: 45.9g (8.5g saturated)
Protein: 36.9g
Carbohydrates: 34.6g (7.2g sugars)
Fibre: 3.5g
Salt: 1.5g

Save recipe

Save

Save recipe Print

Rate

Ingredients

2 tbsp olive oil
3 tbsp gochujang paste (see Easy Swaps)
3 tbsp runny honey
1 tbsp soy sauce (or tamari if you need it to be gluten free)
2cm piece ginger, grated
1kg free-range chicken wings
Sesame seeds, toasted in a dry pan, and coriander to serve (optional)

For the potato salad

500g new potatoes, larger ones halved
2 tbsp olive oil
100g kimchi, drained, roughly chopped (homemade or ready-made)
5 tbsp good quality mayo
Juice 1 lemon
Bunch spring onions, chopped
Crispy fried onions to serve (optional but recommended!)

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Prepare the barbecue for direct heat (for cooking right over the coals). For the potato salad, parboil the potatoes in a large pot of salted boiling water for about 8 minutes until slightly tender. Drain and set aside to steam-dry for 5 minutes, then toss with the oil and season with salt. Barbecue, turning regularly, until tender and charred, then toss in a large bowl with the rest of the salad ingredients. Set aside.
Meanwhile, for the chicken, mix the oil, gochujang, honey, soy, ginger and a good pinch of salt in a large bowl. Toss in the chicken, turning to coat, then cook on the barbecue, turning and basting with any leftover marinade as the wings cook, until cooked through, sticky and slightly charred (10-15 minutes).
Sprinkle the chicken with sesame seeds and coriander if you like, then serve with the potato salad.

Recipe from August 2022 Issue

Nutrition

Nutrition: per serving

Calories: 706kcals
Fat: 45.9g (8.5g saturated)
Protein: 36.9g
Carbohydrates: 34.6g (7.2g sugars)
Fibre: 3.5g
Salt: 1.5g

delicious. tips

No barbecue? Cook the chicken in a 180°C fan/gas 6 oven on a lined tray, turning once or twice, for 18-20 minutes until cooked through and slightly charred. Cook the parboiled potatoes in a griddle pan over a high heat, turning regularly, for 8-10 minutes until tender and slightly charred.

Easy swaps: Gochujang is a Korean chilli paste. Find it in Asian grocers and larger supermarkets. Swap for another (Thai chilli paste, chipotle or harissa all work) or use sriracha.