Baked Vegan Quorn Buffalo Wings tossed in a Korean inspired sweet, spicy gochujang sauce. Delicious as an appetizer or add it your meal for an ultimate fakeaway.
Prep Time5 minutesmins
Cook Time18 minutesmins
Total Time23 minutesmins
Course: Appetizer, Lunch & Dinner
Cuisine: Asian, Korean
Keyword: Korean Gochujang buffalo wings
Author: Sandhya Hariharan
Ingredients
2Quorn Buffalo Wings 500g
Gochujang Sauce
2TbspGochujang
1TbspSoy sauce
2TbspBrown sugar
1TbspMaple syrup or Honey
1TspRice wine vinegar
1TbspToasted Sesame oil
½Lime Juice
2ClovesGarlicminced
1TspGingerminced
1/2tspChilli flakes
Toppings
Sesame Seeds
Chilli Flakes
Spring Onions
Instructions
Preheat the oven to 220°C/Fan 200°C/Gas 7. Transfer the Buffalo Wings to a baking tray lined with baking paper. Cook for 16-18 minutes on the middle shelf. Use 2 trays if necessary.
Meanwhile, make the Korean Gochujang sauce. Place the gochujang, garlic, ginger, sugar, maple syrup, chilli flakes, rice wine vinegar and sesame oil in a sauce pan and stir together. Bring it to a boil and then simmer for 5 minutes, until slightly thickened.
Brush the baked wings with the gochujang sauce or pour the sauce on the wings and toss together.
Garnish with spring onions, chilli flakes and sesame seeds, just before serving.