Given the number of recipes on this site that use it, it probably goes without saying that I’m a big fan of yujacha, a jam-like Korean preserve of yuzu and honey typically mixed with hot water as a drink. I’ve started buying it by the 1kg jar (which costs about £5 a time, and lasts for a few months in the fridge so is definitely better value than the smaller jars). Mostly I just drink it, usually when I’m feeling a bit under-the-weather or want a hot drink without the caffeine of tea or coffee, and it’s a little too early in the day for hot chocolate. But more and more I’ve started cooking with it – it’s nice in a cake, but also in savoury dishes too – it can be converted into a salad dressing or used a marinade and coating for chicken.
This dish started life as a Nigel Slater recipe that used marmalade to glaze whole chicken legs, but I swapped the marmalade for the yuzu tea. It’s been made on and off the bone, with whole chicken legs, or just the thighs, normally with a bit of rice and salad to soak up the remaining glaze.
Every 3 or 4 weeks when we do a “big shop” I’ll buy a chicken, cut it up, saving the carcass for stock and stretching the meat out over a few meals. As each chicken only has 2 wings, it has taken quite a while to build up a stash in the freezer big enough to make a meal out of them. Using this sticky glaze to coat the wings was very messy though – if you’re going to go the knife and fork route, this sauce is just as nice on a bit of breast or thigh meat too, baked in the oven in the same way.
Preheat the oven to 200C/Gas mark 6/180C Fan.
Cut the fatty tips from the chicken wings, and cut a slit through the skin of the wing between the two halves to allow excess fat to escape during cooking. Discard the wingtips, or save them to add to chicken stock.
In a bowl mix together the yujacha and the mustard – you don’t really taste it in the finished dish but it just makes the glaze taste more savoury. Season to taste with salt and pepper, then add the wings and coat them evenly.
Lay the wings out on a large roasting tray, leaving as much space between them as you can to help them caramelise around the edges. Pour over any leftover yuzu-mustard sauce and bake the wings for 25 minutes.
Remove the wings from the oven and turn them all over so the cook evenly. Return the tray to the oven for a further 20 minutes until done. Serve with a salad, using the juices left in the pan as a dressing.