The Grand Tour Story
The Grand Tour leaves South America behind and crosses the Pacific until the neon skyline of Seoul lights up the
night. Tower blocks stretch into the clouds, street markets stay open until the early hours, and the smell of fried
chicken, garlic and chilli hangs in the cool evening air.
Welcome to South Korea.
We arrive in Hongdae just after sunset where every other shop seems to be serving Korean fried chicken. The
queues are long, the beer is cold, and glossy wings coated in fiery red sauce disappear from the trays almost faster
than the kitchens can cook them.
Our guide, Min-jun, laughs as he watches us staring at the mountain of wings.
"The crunch gets your attention."
"The sauce keeps you here."
One tray later, we weren't leaving anytime soon.
You’ll Need
For the Wings
1kg chicken wings
2 tbsp vegetable oil
1 tsp sea salt
½ tsp cracked black pepper
1 tsp garlic powder
1 tsp smoked paprika
Gochujang Glaze
2 tbsp gochujang paste
2 tbsp honey
1 tbsp soy sauce
1 tbsp rice vinegar
2 cloves garlic, finely grated
1 tbsp grated fresh ginger
1 tsp sesame oil
To Finish
2 spring onions, finely sliced
1 tsp toasted sesame seeds
Optional but dangerous
Steamed rice
Kimchi
Pickled cucumber
Cold Korean lager
Method
Preheat your air fryer to 200°C.
Pat the chicken wings completely dry with kitchen paper.
Toss the wings with the vegetable oil, sea salt, black pepper, garlic powder and smoked paprika.
Arrange the wings in the air fryer basket in a single layer, working in batches if required.
Air fry for 22–25 minutes, turning halfway through, until deeply golden and beautifully crisp.
Meanwhile, whisk together the gochujang, honey, soy sauce, rice vinegar, garlic, ginger and sesame oil until smooth.
Transfer the cooked wings to a large bowl.
Pour over the glaze while the wings are still piping hot and toss thoroughly until every wing is coated in the glossy
sauce.
Return the wings to the air fryer for a final 2–3 minutes at 200°C until the glaze becomes sticky and lightly
caramelised.
Scatter over the spring onions and toasted sesame seeds before serving immediately.