Sticky Teriyaki Chicken Wings
over bulgogi rice with vegetables & sesame seeds
Chicken wings were once considered a less desirable part of the chicken before being popularized in the 1960s. Today, chicken wings are loved across the globe for their versatility, texture and strong flavour profile.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 piece
Chicken wings
25 g
Teriyaki sauce
(Contains: Tarwe, Soja May be present: Soja)
20 g
Bulgogi sauce
(Contains: Tarwe, Soja, Zwaveldioxide en sulfiet, Sesamzaad, Vis)
½ sachet(s)
Korean-style spice mix
(Contains: Tarwe, Soja, Sesamzaad, Gluten)
1 piece
Carrot
½ bunch
Scallions
½ piece
Bell pepper
75 g
White long grain rice
5 g
Ginger paste
¼ piece
Lime
¼ sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten)
Not included in your delivery
¼ tablespoon
Sunflower oil
1 tablespoon
Flour
½ tablespoon
[Reduced salt] soy sauce
1 teaspoon
Honey [or plant-based alternative]
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C.
- In a bowl, combine the flour with half of the Korean-style spices and season with salt and pepper.
- Coat the chicken with the flour, the transfer to one side of a parchment-lined baking sheet (see Tip).
- Roast in the oven for 10 - 15 minutes.
Tip: if you're cooking for more than two people, use another baking sheet for the vegetables.
- Cut the carrot into thin crescents and chop the bell pepper into thin strips.
- Finely chop the green part of one scallion per person and set aside to use later as garnish.
- Cut the rest of the scallions into 3cm chunks.
Did you know... scallions are very high in calcium compared to other vegetables, as are kale and pak choi.
- Transfer the vegetables to a bowl and lightly drizzle with the sunflower oil.
- Add the rest of the Korean-style spices and season with salt and pepper, then toss well to coat.
- Transfer the vegetables to the other side of the same baking sheet, alongside the chicken.
- Return the baking sheet to the oven and roast everything for 20 minutes.
- Boil plenty of water in a pot or saucepan.
- Cook the rice for 12 - 15 minutes, then drain and set aside (see Tip).
Health Tip: this recipe is high in calories. If you're watching your calorie intake, prepare just two thirds of the rice. You can keep the rest of it to use another time.
- Quarter the lime.
- Place a large pot or saucepan over medium heat. Add the teriyaki sauce, the honey, the soy sauce and the ginger paste, along with some sambal as preferred and the juice of a quarter lime per person.
- Mix well and allow to simmer for 2 - 3 minutes, then turn off the heat.
- When the chicken is done, transfer it to the pan and toss well to coat with the sauce.
- Stir the bulgogi sauce into the rice and then serve on plates. Top with the chicken and vegetables.
- Garnish with the sesame seeds and the reserved scallion greens.
- Serve the rest of the lime wedges alongside.
