• Cut the chicken wings into drumettes and winglets and dry them well on some kitchen paper.
• Combine the Korean chilli flakes, onion granules, garlic granules, ground ginger, salt and pepper in a bowl with the toasted sesame oil.
• Place the chicken wings into a bowl, pour over the spice paste and then mix well to coat.
• Place the gochujang, liquid from the kimchi, fish sauce and honey in a saucepan and gently heat whilst the chicken wings cook.

How to Cook in an Air Fryer:

• Place the chicken wings in the air fryer and cook at 130ºC or 250ºF for 20 minutes.
• Give the wings a shake and turn the temperature up to 200°C or 400°F and cook for a further 10 minutes.
• Remove the wings and place them in a bowl. Toss them to coat in the sauce, then return them to the air fryer and cook for a final 2-5 minutes.

How to Oven Bake:

• Place the chicken wings on a baking rack over a baking tray (lining the tray with foil helps with cleaning later), and bake at 130ºC or 250ºF for 30 minutes.
• Remove the wings and flip them over on the backing rack, turn the oven up to 200°C or 400°F and cook for a further 20 minutes.
• Remove the wings and place them in a bowl. Toss them to coat in the sauce, then return to the baking rack and drop them in the oven for a final 5-10 minutes.

How to Cook on a Grill or BBQ:

• Set up your BBQ with direct and indirect heat sections. You want to preheat the BBQ to around 250ºC or 485ºF.
• Place the wings over the indirect heat section, close the lid and cook for 25-30 minutes. You want the internal temperature of the wings to reach 65-70°C or 150-160°F.
• Remove the wings and place them in a bowl. Toss them to coat in the sauce, then return to the direct heat section of the BBQ and cook to get a nice glaze. This will take 1-2 minutes on each side. Be sure to check that the chicken has reached 73°C or 165°F before serving.