Korean Style Wings with Pineapple Fried Rice.

By Lloyd Budd

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SERVES: 4
PREP: 15 min
COOK: 30 min

WHAT YOU'LL NEED

  • 1kg Chicken Wings
  • Lane's Q-Nami Rub
  • Lane's Pineapple Chipotle
  • Gochujang (Korean Fermented Chilli Paste)
  • Sesame Seeds
  • 50g Melted Butter

  • 1 Cup long grain rice
  • 1 Tbsp sesame oil
  • 1 Capsicum
  • 1 Carrot
  • 1 Egg
  • Milk
  • Spring Onion
  • Pineapple slices (fresh or canned)
  • Soy Sauce

DIRECTIONS

    1. Start by cooking 1 cup of rice in a rice cooker. if you don't have a rice cooker. Get one.
    2. Preheat your smoker/oven to 250c 
    3. Cut wings into three sections Tip, Flat, Drummette.  Discard the Tip



    4. Cover with Lane's QNami on all sides
    5. Place in your cooker, Check after 20mins or until Internal temp reaches 73c.
    6. While you wait for the wings, whisk the egg and a dash of milk then fry into a thin omlette over a medium heat.
    7. Slice the Omelette into thin strips and set aside.
    8. Dice up 1/2 capsicum and 1 carrot and place into a hot frypan or Wok with a dash of olive and sesame oil
    9. Break up chunks of pineapple and stirfry with the veggies until they begin to soften
    10. Add cooked rice and combine
    11. Add soy sauce and pineapple chipotle to taste
    12. stirfry for 5 mins then remove from heat. 

    13. Combine melted butter, 2 Tbsp Gochujang, and 3/4 Cup of Lane's Pineapple Chipotle in a stainless bowl 
    14. Warm the sauce (in a stainless bowl in your cooker or a container in the microwave) then toss wings in the warm sauce
    15. Place 4/5 wing sections on top of a bed of rice, top with sesame seeds and sliced spring onions.
    16. Serve immediately