Korean Fried Chicken Wings

Try making the delicious chicken wings Flesh & Buns brought to Taste...
  1. To make the Korean Sauce, put all the ingredients in a blender and blitz until smooth (will keep for 2 weeks in a refrigerated airtight container)
  2. Bring the sauce almost to a simmer in a small saucepan, stirring frequently, for 10 minutes, but don’t allow the mixture to boil
  3. On a hot BBQ grill, cook the chicken wings until the skin is golden crisp and they are cooked though
  4. In a large mixing bowl, combine the chicken wings with the warm Korean sauce and sesame seeds until well coated, then serve immediately

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Recipe Information



  • 4 3-joint chicken wings (raw)
  • 500g Korean Sauce (see below)
  • 8 teaspoons toasted white sesame seeds

Korean Sauce (enough for 5 servings)

  • 150g kochujan
  • 750ml chilli oil
  • 75ml mirin
  • 150ml rice wine vinegar
  • 10 garlic cloves, roughly chopped