Sweet Korean BBQ Chicken Wings with Pak Choi and Coriander Rice - Innit

Ingredients

4 Servings

Meat & Seafood

  • Chicken Wings 1.1 kg

Canned/Bottled Goods

  • Barbecue Sauce 120 ml

Produce

  • Coriander 20 g

  • Baby Pak Choi 6

  • Ginger Root 15 g

  • Garlic Cloves 3

Spices

  • Salt 1/2 Tbsp

Dry Goods

  • Long Grain Brown Rice 180 g

  • Red Curry Paste 1 Tbsp

Pantry

  • Extra Virgin Olive Oil 4 Tbsp

  • Toasted Unsalted White Sesame Seed 2 Tbsp

Preparation

  1. Season & Cook Chicken Wings

    Rinse and pat dry chicken wings. Arrange on a baking tray. Season chicken. Place on top rack. Start the cook sequence.

    • 1.1 kg Chicken Wings
    • 2 Tbsp Extra Virgin Olive Oil
    • 1/2 tsp Salt
  2. Make Coriander Ginger Rice

    Combine all ingredients in a large pot and bring to boil. Simmer, covered, for 40 minutes. Remove ginger. Fluff rice with a fork.

    • 180 g Long Grain Brown Rice
    • 1 tsp, peeled Ginger Root
    • 20 g, stems removed Coriander
    • 470 ml Water
    • 1/2 tsp Salt
  3. Cook Pak Choi

    Prepare ingredients. Arrange sliced pak choi in an even layer to a baking tray. Drizzle with olive oil. Season with remaining ingredients. Place baking tray under chicken wings. Start next cook sequence.

    • 6 heads, halved Baby Pak Choi
    • 2, minced Garlic Cloves
    • 1 tsp Toasted Unsalted White Sesame Seed
    • 2 Tbsp Extra Virgin Olive Oil
    • 1/2 tsp Salt
  4. Sauce Prep

    Combine ingredients in a small bowl and mix well.

    • 120 ml, honey flavoured Barbecue Sauce
    • 1 Tbsp Red Curry Paste
  5. Serve & Enjoy

    Toss wings with sauce. Serve with sesame pak choi & coriander ginger brown rice. Top off wings with extra sauce if desired.

Nutrition

  Amount per
serving
Daily value percentage
Calories 730 kcal  
Total Fat 37.0 g 47%
Total Saturated Fat 9.0 g 43%
Unsaturated Fat 28 g  
Cholesterol 190 mg 63%
Sodium 1480 mg 60%
Total Carbohydrate 56 g 21%
Fiber Total Dietary 6 g 23%
Sugars Total 14 g  
Protein 37 g 75%
Vitamin C 70 mg 80%
Calcium Ca 226 mg 15%
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By Innit Culinary Team