Killer Koji Wings with Spring Ginger Dipping Sauce & Asian Slaw

Turn everyday wings into something seriously addictive with Killer Koji. Here’s our go-to method, plus a punchy spring ginger dipping sauce and a crisp Asian-style slaw to serve alongside.

Killer Koji Wings

Ingredients:

• Wings patted dry (1kg)

• Killer Koji Rub (50-100g)

Method

• Toss dried wings in a bowl with Killer Koji.

• Leave as long as you can to draw the moisture out

• Air fry or oven as hot as you can while shaking/turning regularly

• 15-20 mins

Spring Ginger & Spring Onion Dipping Sauce

Ingredients

• 65g spring onion, sliced finely

• 40g minced ginger

• 50mL vegetable oil

• 40mL sesame oil

• 1g salt

• 20g minced garlic

Method

1. Heat the vegetable oil to about 180°C (when it starts shimmering).

2. Fry the minced ginger for 15 seconds.

3. Add the spring onions & garlic and fry for 30 seconds more.

4. Remove from the heat and transfer to a serving bowl.

5. Add salt and sesame oil, mix, and serve.

Asian-Style Slaw

Ingredients - Veg

• Finely shredded green or red cabbage (½ small white cabbage)

• Shredded or grated carrots (2 small)

• Sliced spring onion (1-2)

• Chopped coriander (½-1 small bag)

Ingredients - Dressing

• Apple cider vinegar (white vinegar is fine) (3 tbspn)

• Sesame oil (9 tbspn)

• Sweetener to balance the tang (honey, maple syrup, or white sugar) (1 tbsp)

• Soy sauce (2 tbspn)

• Mustard (1 tsp)

• 5 spice (1 tsp)

Preparation method

1. Prep veggies: finely shred the cabbage and shred the carrots.

2. Combine: add cabbage, carrots, coriander, and any other veg to a large bowl.

3. Whisk dressing: mix vinegar, oil, sweetener, mustard, soy, and spices until well combined.

4. Toss: pour dressing over the vegetables and toss until well coated.

Want more recipes like this? Keep an eye on the blog for more ways to bite back at bland flavour with Killer Koji.