Korean Inspired Chicken Wings and Cucumber Salad

These sesame-flavoured Korean -inspired Chicken Wings are a healthier way to enjoy your fave pub food, served with cucumber salad!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 450 F. Mix together chicken wing marinade and pour half of it into a Ziploc bag with wings. Let marinate for 30 minutes.

Step 2

Meanwhile, slice cucumber very thinly and toss with sesame oil, vinegar, chili sauce and salt. Set aside.

Step 3

Once wings are done marinating, place on a parchment-lined baking sheet and bake for 10 minutes per side. Once finished, switch oven to broil and broil wings for 2-3 minutes until crispy, watching closely so they don't burn.

Step 4

While wings are cooking, microwave the remainder of wing sauce for 3 minutes, making sure to cover it so sauce doesn't splatter.

Step 5

Toss chicken wings in wing sauce straight from the oven and garnish with green onions and sesame seeds. Serve with cucumber salad and enjoy!

Step 6

Storing Korean chicken wings

Step 7

Cooked chicken wings will last in the refrigerator for five days. That makes this recipe a great meal prep meal. This recipe makes four servings. Divide it into four meal prep containers, and you’ll be ready for lunch.

Step 8

The best way to reheat wings is to pan fry them or put them back in the oven. If you don’t have time or access, you can use the microwave. Leave the lid on the container while heating the wings to prevent them from getting too soggy.

Step 9

Can you freeze chicken wings?

Step 10

Chicken wings can be frozen. Put them on a tray and freeze them for about an hour before transferring to a freezer safe bag or container. This will prevent them from sticking together.

Step 11

Wings will last for three months in the freezer.

Step 12

Thaw the wings in the refrigerator before reheating. Put them in the oven to reheat, and then cover them in sauce when you are ready to serve them.

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