Spicy Korean Chicken Wings with Rice Cakes & Baby Bok Choy

Spicy Korean Chicken Wings

with Rice Cakes & Baby Bok Choy

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

We’re celebrating the flavors of Korean barbecue with this dish, which takes tasty roasted chicken wings and adds a sweet and savory glaze. The secret ingredient is gochujang, a kind of Korean chile paste. (Tread lightly, chefs—it’s spicy!) Served with chewy Korean rice cakes and baby bok choy, this is an extraordinarily flavorful and authentic meal. A sprinkling of black and white sesame seeds adds a crunchy, gorgeous finish.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
fresh
ingredients
Spicy Korean Chicken Wings with Rice Cakes & Baby Bok Choy
Title
  • 1¼ lbs Chicken Wings
  • 4 oz Korean Rice Cakes
  • 3 oz Baby Bok Choy
  • 3 cloves Garlic
  • 1 Scallion
  • 2 Tbsps Soy Glaze
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Gochujang
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Sesame Oil
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
Roast the chicken wings:
1 Roast the chicken wings:

Preheat the oven to 475°F. Line a sheet pan with foil. Pat the chicken wings dry with paper towels and place on the foil-lined sheet pan. Drizzle with oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 22 to 24 minutes, or until lightly browned and cooked through.

Prepare the ingredients:
2 Prepare the ingredients:

While the chicken wings roast, wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut off and discard the root end of the scallion; thinly slice the scallion, separating the white bottom and green top. Peel and mince the garlic and ginger. Trim off and discard the root ends of the bok choy; roughly chop. To make the sauce, in a medium bowl, combine the soy glaze, vinegar, sesame oil, half the garlic, half the ginger and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

Glaze & finish the chicken wings:
3 Glaze & finish the chicken wings:

Remove the roasted chicken wings from the oven and evenly brush or drizzle with half the sauce. Return to the oven and roast 6 to 8 minutes, or until browned on top. Remove from the oven.

Cook the rice cakes:
4 Cook the rice cakes:

While the glazed chicken wings roast, add the rice cakes to the pot of boiling water. Cook 2 to 3 minutes, or until slightly tender. Drain thoroughly and rinse under warm water. Rinse and dry the pot.

Cook the bok choy & finish the rice cakes:
5 Cook the bok choy & finish the rice cakes:

While the glazed chicken wings continue to roast, in the pot used to cook the rice cakes, heat 2 teaspoons of oil on medium-high until hot. Add the white bottom of the scallion, remaining garlic and ginger and bok choy; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the cooked rice cakes, remaining sauce and 1 tablespoon of water. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Remove from heat and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished chicken wings between 2 dishes. Serve with the cooked bok choy and finished rice cakes on the side. Garnish with the sesame seeds and green top of the scallion. Enjoy!

Tips from Home Chefs

Roast the chicken wings:
1 Roast the chicken wings:

Preheat the oven to 475°F. Line a sheet pan with foil. Pat the chicken wings dry with paper towels and place on the foil-lined sheet pan. Drizzle with oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 22 to 24 minutes, or until lightly browned and cooked through.

2 Prepare the ingredients:

While the chicken wings roast, wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut off and discard the root end of the scallion; thinly slice the scallion, separating the white bottom and green top. Peel and mince the garlic and ginger. Trim off and discard the root ends of the bok choy; roughly chop. To make the sauce, in a medium bowl, combine the soy glaze, vinegar, sesame oil, half the garlic, half the ginger and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

Glaze & finish the chicken wings:
3 Glaze & finish the chicken wings:

Remove the roasted chicken wings from the oven and evenly brush or drizzle with half the sauce. Return to the oven and roast 6 to 8 minutes, or until browned on top. Remove from the oven.

4 Cook the rice cakes:

While the glazed chicken wings roast, add the rice cakes to the pot of boiling water. Cook 2 to 3 minutes, or until slightly tender. Drain thoroughly and rinse under warm water. Rinse and dry the pot.

5 Cook the bok choy & finish the rice cakes:

While the glazed chicken wings continue to roast, in the pot used to cook the rice cakes, heat 2 teaspoons of oil on medium-high until hot. Add the white bottom of the scallion, remaining garlic and ginger and bok choy; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the cooked rice cakes, remaining sauce and 1 tablespoon of water. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Remove from heat and season with salt and pepper to taste.

6 Plate your dish:

Divide the finished chicken wings between 2 dishes. Serve with the cooked bok choy and finished rice cakes on the side. Garnish with the sesame seeds and green top of the scallion. Enjoy!

Plate your dish:
Browse Steps
1 of 6