Korean BBQ-Inspired Sharing Platter

Written by: Rachel Phipps
35-40 minutes
Serves 4


  • For the chicken drumsticks, whisk together all the ingredients to create a thick paste. Coast the drumsticks and transfer to the fridges to marinate for at least an hour, or overnight.

  • Pre-heat to oven to 200C. Cut the potatoes into wedges and toss together in a large bowl with the oil, Cajun spice mix and a generous amount of salt and pepper.

  • Space the chicken out on a foil-lined baking sheet, and spread the potato wedges out on another lined with baking parchment for extra-crispy wedges.

  • Bake for 35-40 minutes, switching the trays around on the oven shelves when you turn the chicken drumsticks over halfway through cooking to make sure everything cooks evenly.

  • Serve alongside the Wasted Kitchen coleslaw and a pot of Korean barbecue sauce for dipping and dunking. And plenty of kitchen paper for messy fingers!


Available in store

  • For the Korean Chicken Drumsticks

  • 3 tbsp gochujang
  • 1 tbsp tomato puree
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp soy sauce
  • 8 x Sutton Hoo chicken drumsticks
  • For the Cajun Potato Wedges

  • 2 very large or 4 medium potatoes
  • 2 tbsp light olive oil
  • 1 tbsp Cajun spice mix
  • salt and pepper
  • For the Sharing Platter

  • deli tub of Wasted Kitchen coleslaw 
  • Chirac Korean BBQ Sauce
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