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  • 8 (about 470 gm) chicken wings
  • 2 cloves garlic, crushed
  • 2 Tbsp water
  • 1 tsp honey
  • 1 spring onion, chopped, for garnish
  • sesame seeds
  • 2½ tsp light soy sauce
  • 2 tsp mirin
  • 2 tsp ketchup
  • 1 Tbsp Korean chilli paste
  • 1 tsp sugar


  1. Rinse the chicken wings and wipe dry. Mix with the marinade. Refrigerate for 2 hours or overnight. Return to room temperature before you’re ready to cook.
  2. Heat oil in a wok or frying pan over medium-high heat. Saute the garlic. Add the chicken wings. Reserve the marinade for later use. Cook the chicken wings until both sides are lightly brown. Mix 2 tablespoons of water with the marinade well. Pour into the wok. Bring it to boil. Reduce heat to medium and cook with a lid on, about 10 minutes. Remove the lid and continue to cook until the sauce is reduced and thickened, sticking to the surface. Stir in honey. Sprinkle spring onion and sesame seeds. Serve hot.

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