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Spicy Korean marinaded wings

Posted by Helen Vang on

Who loves Korean food? Well, I know I do. That's why we love using Korean condiments to spice up our meals as a marinade for your favourite protein. Korean spice is different to spicy flavours found in Thai and Lao food. The chilli gives you a nice chilli kick of flavour, but doesn't leave a prolonged spicy after-taste that lingers in your mouth. That's why I can eat spicy Korean food every day of the week! 

Here's how to make a quick and easy Korean marinade for chicken wings (or any other type of protein you may prefer, including tofu!).



1. Combine the Korean chilli paste, sugar, sesame oil, light soy, mirin and garlic into a mixing bowl.

2. Add the chicken into the mixing bowl and coat evenly. Cover and refrigerate for 1 hour. 

3. You can either air fry chicken at 180 degrees Celsius for 10 minutes, flip and air fry again for 10 minutes. Or, you can place chicken in the oven for 20 minutes, until cooked through. Alternatively, this is a great marinade for chicken that is going on the BBQ, just like ours in the video.

Handy tip:

The sugar burns quickly in the air fyer, so be sure to use nibble size chicken pieces. If the chicken is larger, then use the oven to avoid burning before meat is cooked through. This way you can control the heat.