Kimchi ketchup wings

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Step 1

Preheat the oven to 200°C, 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.

Step 2

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.

Step 3

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.