Shichimi Togarashi And Gochujang Wings
One of the most delicious Asian wings I have ever made. My shichimi togarashi and gochujang wings. So quick and easy to make. I always love to make common dishes into a more authentic mouthwatering dish. You can easily purchase the Asian spices from the Chinese supermarket in Durban North.
Shichimi Togarashi And Gochujang Wings


  • 15 chicken wings, drumettes and winglets
  • Salt and pepper to season
  • Shichimi togarashi to season
  • 2 tbsp olive oil
  • 1 clove garlic, finely minced
  • 1 tbsp ginger, finely minced
  • 2 tbsp sugar / honey
  • 1 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 2 to 3 tbsp gochujang (depending how hot you prefer)
  • 1 tbsp toasted sesame seeds, plus more for garnish
  • 1 tsp chinese sweet chilli sauce (optional, I never add this)


  1. Wash the wings, pat dry each one and lay onto a baking tray.
  2. Add 1 tbsp olive oil, salt, pepper and shichimi togarashi to the wings and mixing well.
  3. Add to a preheated oven of 180 degrees C and bake for 20 minutes. Turning the wings halfway through.
  4. In a sauce pan add the oil, garlic and ginger on medium heat letting it sizzle for a minute adding the rest of the ingredients, allowing it to cook for a few minutes till your sauce is in a consistency that’s not to thick or thin.
  5. You can taste the sauce and decide if you want to make it more spicy by adding more gochujang or more sugar/honey.
  6. Once the wings have baked add the sauce to the wings coating them well.
  7. Pop back into the oven to grill for 10 minutes rotating them halfway, once done add some toasted sesame seeds, chopped red chilli and coriander.