Korean BBQ-Inspired Sharing Platter
Written by: Rachel Phipps
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