Drew’s Extra Saucy Korean Vegetarian BBQ Wings

Spicy, sticky, and extra saucy, these Korean BBQ inspired vegetarian wings are the perfect party food. These vegetarian wings are easy to make and delicious, we can’t promise they aren’t messy.

Serves 2.5

45 mins


Made with Quorn Meatless ChiQin Wings

High in protein
Source of fiber


For the Wings & Spicy Sticky Sauce:
  • 1 box Quorn Meatless ChiQin Wings
  • ½ cup tamari sauce
  • 1 tbsp gochujang
  • 1/3 cup honey
  • 1/3 cup orange juice
  • 3 tbsp brown sugar
  • 1 tsp minced or grated fresh ginger root
  • 3 tbsp rice vinegar
  • ½ tbsp sesame oil
  • 3 tbsp cornstarch
  • ¼ cup water
For Garnish
  • ¼ cup scallions or green onions
  • Toasted sesame seeds (black and white)
For the Daikon Pickles (optional):
  • ½ cup diagonally and thinly sliced daikon radishes
  • 1/3 cup water
  • ¼ cup sake
  • 2 tbsp rice vinegar
  • ½ tbsp salt
  • 1/3 cup sugar
  • 1 dry chili de arbol (or any other red dried chili)


  1. If preparing pickled daikon, start by simmering all the daikon ingredients except for the chili de arbol and daikon in a small saucepan. Let it boil for 8-10 minutes, turn the heat off, add the chili and daikon, and let it cool fully. Set aside until everything else is ready.
  2. Cook the Quorn Meatless Wings according to the instructions on packaging.
  3. In the meantime, prepare the sticky sauce. Add the tamari sauce, gochujang, honey, orange juice, brown sugar, ginger and rice vinegar to a saucepan and cook over medium heat for 8-10 minutes. Add the sesame oil after the rest of the ingredients have been cooked and stir to combine.
  4. In cold water dissolve the cornstarch and add the mixture to the sauce mixing continuously until it thickens to the desired consistency (about 3-5 minutes). Remove from heat and set aside until wings are ready.
  5. Once the wings are ready, put them in a large bowl, pour the sauce and toss them until evenly coated.
  6. Finish the dish by sprinkling scallions and sesame seeds. Serve the wings with pickled daikon.

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