Kimchi ketchup wings

Name: Kimchi ketchup wings
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Ingredients: 4 tbsp plain flour; 1 tsp hot smoked paprika, plus extra to serve; 1 tsp salt; 1.2 kg chicken wings; 500 g bag frozen corn ribs; 1 tbsp olive oil; 100 ml Vadasz Kimchi Ketchup; 40 g unsalted butter; 1 tbsp Cooks’ Ingredients Japanese Rice Vinegar; 2 tbsp finely chopped chives

The secret to this punchy, savoury, absolutely addictive sauce is kimchi ketchup. It’s just as good on halloumi or tofu if you’d rather keep things veggie.

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High protein

Serves4
CourseSnack
Prepare10 mins
Cook50 mins
Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 tbsp plain flour
1 tsp hot smoked paprika, plus extra to serve
1 tsp salt
1.2kg chicken wings
500g bag frozen corn ribs
1 tbsp olive oil
100ml Vadasz Kimchi Ketchup
40g unsalted butter
1 tbsp Cooks’ Ingredients Japanese Rice Vinegar
2 tbsp finely chopped chives

Preheat the oven to 200ºC, gas mark 6. In a large mixing bowl, combine the flour, paprika and salt, then pat the wings dry with kitchen paper and add to the bowl, tossing to coat in the flour. Transfer to a large parchment-lined baking tray and roast for 30 minutes. Meanwhile, arrange the corn ribs on a separate baking tray. Toss in the oil, season and set aside.
Turn the wings and return to the oven, adding the tray of corn ribs to a lower shelf. Roast both for 20 minutes until the chicken is thoroughly cooked, has no pink meat remaining and the juices run clear.
About 10 minutes before the wings and corn are cooked, make the sauce. Put the kimchi ketchup, butter and vinegar in a small pan and simmer over a medium heat for 7-8 minutes. Put the sauce and cooked chicken wings in a large bowl and toss together. Serve with the corn, sprinkling the ribs with a little paprika and scattering over the chives.

Cook’s tip

Hot smoked paprika

All paprikas are made of ground red peppers, which may be mild, hot and/or smoked, hence the different varieties. Hot smoked paprika adds spice to marinades for chicken and pork, or chilli con carne. Cayenne pepper is a good alternative.

Typical values per serving when made using specific products in recipe