Gochujang-glazed baked chicken wings with cabbage slaw

Ingredients

For 1 serving

• Chicken wings200 g
• Gochujang1 tablespoon
• Honey1 teaspoon
• Soy sauce1 teaspoon
• Cabbage120 g
• Carrots50 g
• Rice vinegar1 teaspoon
• White rice50 g
• Sesame seeds3 g

Contains: gluten, soy, sesame,

Method

1. Preheat the oven to 220 °C (fan). Pat the chicken wings very dry with kitchen paper, so the skin crisps up, and lay them on a rack set over a tray lined with baking paper.
2. Roast for 30 minutes, turning halfway, until golden.
3. Meanwhile, rinse the rice and put it in a small pan with about one and a quarter times its volume of water; bring to the boil, cover, turn the heat to the minimum and cook for 12 minutes, then leave covered to rest.
4. Mix the gochujang, honey and soy sauce in a small bowl. Peel the carrot and cut it into matchsticks along with the white cabbage, then dress the vegetables with the rice vinegar.
5. Brush the wings all over with the glaze and return them to the oven for another 8 minutes, until the glaze is glossy and caramelised at the edges; keep an eye on them, as honey burns quickly.
6. Sprinkle the wings with sesame seeds and serve with the rice and slaw.