Sticky Teriyaki Chicken Wings
over bulgogi rice with vegetables & gomashio
Teriyaki sauce comes from the Japanese cooking technique in which meat or fish is coated with a shiny (teri) glaze and grilled (yaki) on a hot plate.
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: Soja, Tarwe)
20 g
Bulgogi sauce
(Contains: Soja, Tarwe, Zwaveldioxide en sulfiet, Sesamzaad, Vis)
½ sachet(s)
Korean-style spice mix
(Contains: Soja, Tarwe, Sesamzaad)
1 piece
Carrot
½ bunch
Scallions
½ piece
Bell pepper
½ sachet(s)
Gomashio
(Contains: Sesamzaad)
75 g
White long grain rice
5 g
Ginger paste
¼ piece
Lime
Not included in your delivery
½ tablespoon
Sunflower oil
1 tablespoon
Flour
½ tablespoon
[Reduced salt] soy sauce
1 teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C. In a bowl, combine the flour half of the Korean-style spices and season with salt and pepper. Coat the chicken wings in the flour, the transfer to one side of a parchment-lined baking sheet (see Tip). Bake in the oven for 35 - 40 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 drizzle with the sunflower oil. Add the rest of the Korean-style spices and season with salt and pepper, then toss well to coat. When the chicken wings have 20 minutes left, transfer the vegetables to the other side of the baking sheet to roast alongside.
Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
Health Tip: this recipe is high in calories. If you're watching your calorie intake, prepare all of the rice but then just serve two thirds. You can keep the rest of it in the fridge to use tomorrow.
Quarter the lime. Place a large pot or saucepan over medium heat. Add the teriyaki sauce, honey, soy sauce and ginger paste, along with the juice of a quarter lime per person (see Tip). 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.
Tip: if you'd like the sauce to be spicier, add some sambal from your pantry as preferred.
Stir the bulgogi sauce into the rice and then serve on plates. Top the rice with the sticky chicken wings and the roasted vegetables. Garnish with the gomashio and the reserved scallion greens. Serve the rest of the lime wedges alongside.
