Spicy gochujang wings with creamy roasted seaweed dip

Ingredients

• 10 chicken wing pieces
• Seaweed dip2 (5g) packets of roasted seaweed
• I cup of sour cream
• 2 crushed garlic cloves
• 2 tsp rice wine vinegar
• 1 tsp pure sesame oil
• 1 tsp white dashi
• Japanese seasoning powder or salt and pepper to taste
• Gochujang sauce
• 5 garlic cloves crushed
• 4 tbs honey
• 1 tbs sambal oelek
• 2 tbs light soy sauce
• 2 tbs gochujang
• 1 tbs Chinese cooking wine
• 1 tbs minced ginger

Method

1. Fry chicken wings at 180°c for 13 minutes until golden
2. Add all the roasted seaweed dip ingredients to a blender and whiz until smooth and creamy
3. Add all the sauce ingredient’s to a pan over medium heat and stir until slightly thickened
4. Toss fried wings in sauce to coat and serve with the roasted seaweed dip on the side
5. Sprinkle with sesame seeds and spring onion, chilli or whatever you like

Product used in recipe

• Obento - Rice Wine Vinegar
• Yeo's - Pure Sesame Oil
• Lee Kum Kee - Light Soy Sauce