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Late night

Snacks

Starters and appetizers

Korean BBQ Crunch Wings

Ailes de poulet croustillantes BBQ coréen

Portions4-6
Preparation20 minutes
Cook time10 minutes

Ingredients
- 1.2 kg Fully Cooked Chicken Wings with Tapioca Starch (#8063629)
- 180 mL (¾ cup) Korean BBQ (Gochujang) sauce
- 15 mL (1 tbsp) toasted sesame seeds
- 30 g (¼ cup) green onions, thinly sliced

Ingredients

Ingredients
- 1.2 kg Fully Cooked Chicken Wings with Tapioca Starch (#8063629)
- 180 mL (¾ cup) Korean BBQ (Gochujang) sauce
- 15 mL (1 tbsp) toasted sesame seeds
- 30 g (¼ cup) green onions, thinly sliced

Preparation

- Preheat fryer to 350°F (177°C).
- Fry Chicken Wings for 7–8 minutes, or until hot and crispy.
- Place wings in a large mixing bowl and toss with ¾ cup Korean BBQ (Gochujang) sauce until evenly coated.
- Transfer to a serving platter.
- Garnish with sesame seeds and sliced green onions.
- Serve immediately.

Ailes de poulet croustillantes BBQ coréen

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