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- Korean Wings with TABASCO® Sauce Recipe -

 

Korean Wings with TABASCO® Sauce by Head Chef Benn Hodges

Head Chef Benn Hodges has teamed up with the TABASCO® Better BBQ campaign to create a new recipe for summer 2017.

Benn has decided to pimp up and reveal one of his career-making secret recipes, Korean honey-chilli wings. We guarantee if you follow this surprisingly simple recipe they will steal the show at any garden party. 

Try not to spend too long Instagramming the results, these delicious morsels are best served hot and fresh off the grill. Get creative with your garnish by making a delicious zesty salad with fresh chilies, coriander and lime juice. 

Marinade

1 tsp of TABASCO® Sauce

1 tablespoon of Korean bean paste - like Gochujang

2 cloves of fresh, peeled garlic

2 tbsp of fresh ginger sliced across the grain

3 tbsp of Japanese Light Soy

  • Blitz all the ingredients in a small blender and rub onto 25 full wings

  • Cover and leave wings in the fridge overnight

Glaze

1 clove of fresh, peeled garlic

1 tbsp of rice wine vinegar

2 tsp of TABASCO® Sauce

2 tbsp of fresh ginger sliced across the grain

2 tbsp of Japanese light soy

2 tbsp of clear organic runny honey

5 tbsp of Korean bean paste - like Gochujang

  • Blitz all the ingredients in a small blender, until completely smooth and set aside

To Cook

On BBQ

  • Place all wings on BBQ and turn occasionally until perfectly cooked

  • Apply glaze liberally with a clean just before serving

  • Garnish with spring onions and fresh red chillies

In Oven

  • Line a baking tray with parchment paper and spread wings over tray

  • Bake in 190C oven for 20 minutes, turning occasionally

  • Apply glaze liberally with a clean brush after 15 minutes and just before serving

  • Garnish with spring onions and fresh red chillies  

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