Gulf News’ Your Ramadan Table’ food show: Gangnam-style chicken wings

Gulf News’ Your Ramadan Table’ food show: Gangnam-style chicken wings

You won’t believe the incredible gochujang glaze created by Chef John Buenaventura!

Video Credit: Anas Thacharpadikkal/ Gulf News

Preparation time: 30 minutes

Cooking time: 30 minutes

Serves: 2 to 3


8 pieces of chicken wings

4 tbsp honey

2 tbsp Gochujang chilli paste (store bought)

1 tsp garlic powder

1 tsp onion powder

20 gms brown sugar

10 gms roasted peanuts

10 gms ginger

½ tsp white pepper

10 gms sesame seeds

25 gms red onion (chopped)

½ tsp of fish sauce

1 tbsp dark soy sauce

Salt to taste

Sesame oil, as required

Corn oil, as required


Prepare the chicken wings by cutting the winglets and set aside. Then, poke the chicken wings roughly to allow the flavours to seep in.

In a bowl, add the chicken wings, along with one tablespoon of gochujang chilli paste, garlic powder, onion powder, brown sugar, sesame oil, and white pepper. Combine the ingredients well and let them marinate for two to three hours or overnight for better results.

Now, preheat the air fryer to 130°C for 10 to 15 minutes.

Meanwhile, drizzle some corn oil over the chicken, ensuring it is well-coated, and dust it with corn flour. Reserve the leftover marination for the glaze. Arrange the chicken wings in the air fryer, sprinkle some salt on top, and cook.

For the radish pickle, peel off the skin and cut it into cubes. Set aside. In a saucepan, combine half a cup of water, half a cup of white vinegar, and two teaspoons of brown sugar. Simmer over a medium flame. Once it boils, turn off the flame and add the chopped radish. Let it cool down and keep it in the chiller. The pickle is now ready.

Finely chop ginger, garlic, red onion, spring onion, and roasted peanuts in a tray for the gochujang glaze. Set aside.

In a pan, heat corn oil and sauté chopped red onions over a medium flame. Add ginger and garlic and cook for two minutes. Then, add chopped spring onions and sauté for another two minutes. Add gochujang chilli paste, stir, and add white vinegar. Then, add half a cup of water and bring to a boil. Add three tablespoons of honey, a teaspoon of fish sauce, and one tablespoon of dark soy sauce.

Mix corn flour and water in a small bowl, slowly adding it to the glaze to achieve the desired consistency. Once ready, turn off the flame and add a tablespoon of sesame oil. Combine well and set the glaze aside.

Now remove the chicken wings from the air fryer and keep them in a tray.

Pre-set the air fryer to 170°C. Meanwhile, dip the chicken wings one by one in the glaze to ensure they are fully coated, then put them back in the air fryer for 10 minutes.

Once done, serve the chicken wings with the pickled radish, the gochujang glaze, and a drizzle of chopped spring onion-sesame oil mixture. Enjoy hot!


When preparing the chicken wings, ensure they are well-coated with corn oil and corn flour for a crispy texture when air-fried.

Keep an eye on the air fryer temperature and cooking time to avoid overcooking the chicken wings.

Prepare the radish pickle in advance and store it in the chiller for a refreshing accompaniment to the spicy chicken wings.

Be careful when adding the corn flour mixture to the glaze, as you'll want to achieve the right consistency for a perfect coating on the chicken wings.

With every bite of these Gangnam-style chicken wings, you'll be transported to the streets of Seoul. The spicy-sweet glaze and crispy perfection make this dish a must-try. Make this at home and indulge in binge-watching Korean series—it's pure bliss!

- Chef John Buenaventura, Executive Chef and Host of Your Ramadan Table by Gulf News

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