Korean Sticky Wings Recipe | Food Diaries | Zarnak Sidhwa | Korean Food

Method:
Marinate with chicken wings with ginger garlic paste, black pepper, soya sauce, egg and set aside for an hour at least. Mix flour with rice flour, salt and pepper. Dip the marinated chicken wings one by one in the flour, dust off the excess and keep aside. Heat oil and deep fry the wings till crispy. Drain on a paper towel to soak excess oil. In a pan heat oil and add the chopped garlic and fry till a nice aroma comes, add the green chilies and spring onions. Add the tomato, oyster and soya sauces and sauté. Add vinegar, maple syrup, paprika. When the sauce turns a little sticky, add the chicken wings. Make sure each wing is coated with the sauce. Serve hot garnished with sesame seeds and spring onions.

Method:
Mix cocoa powder and melted butter. Using a pastry brush, evenly coat the inside of a bundt pan. In a bowl, pour the boiling water over the chopped chocolate. Let stand 1 minute; whisk until smooth. Mix the flour, cocoa powder, icing sugar and salt. Mix eggs and vanilla, combine the caster sugar, brown sugar, and butter. Beat until light and fluffy. Add all the ingredients until combined. Spread the batter into the prepared pan. Bake at 180 degrees c for about 45 minutes or until the edges of the cake begin to pull away from the pan. Allow the cake to cool in the pan on a wire rack for an hour. The cake will begin to sink, that is the tunnel of fudge. Invert onto a cake platter and allow to cool completely for 2 hours. To make the glaze, heat the cream, corn syrup and chocolate in a saucepan until smooth. Add the vanilla. Set aside for about 30 minutes, until slightly thickened. Drizzle the glaze over the cake and let set for at least 10 minutes before slicing. The glaze will set and become thick like ganache.