Korean Gochujang Vegan Buffalo Wings
Our friend Sandhya from Sandhya's Kitchen has created these delicious Korean Gochujang Vegan Buffalo Wings using Quorn Buffalo Wings. These tasty vegan wings make the perfect addition to any meal or as an appetiser! Smothered in Gochujang sauce our vegan buffalo wings are sure to hit the spot for any occasion!
Recipe by Sandhya's Kitchen
Serves 4
23 mins
Easy
Vegan
Made with Quorn Vegan Buffalo Wings
No soy
High in protein
High in fibre
Low in fat
Ingredients
- 2 packs Quorn Buffalo Wings
- Sesame Seeds, to garnish
- Chilli Flakes, to garnish
- Spring Onions, to garnish
- For the Gochujang sauce
- 2 tbsp Gochujang
- 1 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp maple syrup or agave
- 1 tsp rice wine vinegar
- 1 tbsp toasted sesame oil
- ½ lime juice
- 2 cloves garlic minced
- 1 tsp ginger minced
- 1/2 tsp chilli flakes
Method
- Preheat oven to 220°C/Fan 200°C/Gas 7. Transfer the Quorn Buffalo Wings to a baking tray lined with baking paper. Cook for 16-18 minutes on the middle shelf until golden and crispy.
- 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 until well coated.
- Garnish with spring onions, chilli flakes and sesame seeds and enjoy!
Recipe by Sandhya's Kitchen
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