Spicy Asian Sticky Chicken Wings with Hungarian Goulash Macaroni, Fluffy Rice & Buttered Buns

Experience a harmonious fusion of spicy Asian sticky chicken wings paired with a rich yet light Hungarian goulash served over macaroni. Accompanied by fluffy steamed rice and warm buttered soft buns, this hearty meal delivers comforting, balanced flavors perfect for any occasion.

Steps

1. Preheat oven to 200°C (390°F). 2. In a bowl, mix soy sauce, honey, gochujang, minced garlic, and grated ginger to make the sticky glaze. 3. Toss chicken wings in half of the glaze and place on a baking tray lined with foil. Bake for 25 minutes, basting halfway through with the remaining glaze. 4. While wings bake, heat vegetable oil in a saucepan over medium heat. Sauté diced onion until translucent. 5. Add paprika and caraway seeds, stir for 1 minute until fragrant. 6. Stir in tomato paste, then pour in beef broth, bring to simmer. 7. Add macaroni pasta directly to the goulash sauce, cover and cook gently for 9-10 minutes until pasta is tender. 8. Season goulash macaroni with salt and black pepper to taste. 9. In a separate small pan, melt butter and toss cooked rice until fluffy and warm. 10. Warm the soft dinner bun in the oven during the last 5 minutes of chicken baking. 11. Plate the sticky chicken wings next to a bowl of goulash macaroni, serve with fluffy buttered rice and the warm bun on the side.

Chicken Wings - 6 pieces Soy Sauce - 2 tbsp Honey - 1 tbsp Gochujang (Korean chili paste) - 1 tbsp Garlic (minced) - 1 tsp Ginger (grated) - 1 tsp Paprika (sweet, Hungarian) - 1 tsp Onion (small, diced) - 1 Beef broth - 150 ml Caraway seeds - 1/4 tsp Tomato paste - 1 tbsp Macaroni pasta - 50 g Cooked rice - 100 g Butter - 1 tbsp Soft dinner buns - 1 small Salt - to taste Black pepper - to taste Vegetable oil - 1 tbsp