Main Meal

Korean breaded chicken wings

Prep: 20 minutes Cook: 40 minutes Serves: 10 Print


For the chicken
  • 2 kg Chicken wings
  • 150g seasoned flour with 2 tsp ground ginger, salt and pepper
  • 4 eggs, beaten
  • 100ml milk
  • 250g Paxo Natural Breadcrumbs
For the sauce
  • 175g dark brown sugar
  • 100g gochujang (Korean hot red pepper paste)
  • 15ml  soy sauce
  • 2 cloves garlic, crushed
  • 1tsp ground ginger
  • 25ml  sesame oil
To Serve
  • 100g spring onions, sliced


Please check the ingredients declaration on the products you use making this recipe.
Cereals containing gluten


  1. For the chicken wings, pass the chicken wings through the seasoned flour.
  2. Mix the eggs and milk in a bowl and pass the now seasoned chicken through the egg wash.
  3. Now pass the chicken through the Paxo Natural Breadcrumbs and leave on a tray until ready to cook.
  4. Pre heat the deep fryer to 180oC and fry the wings for 8-10 minutes or until the juices run clear.
  5. Alternately, pre heat the oven to 180oC and bake on a non-stick tray for 30 to 40 minutes or until juices run clear.
  6. To make the sauce, put all the ingredients for the sauce into a saucepan. Bring to the boil and simmer for 5 minutes or until it is a syrup like consistency.
  7. To serve, once the chicken wings are cooked, toss in the Korean Sauce so the wings are completely covered.
  8. Serve with chopped spring onions.
Chef Tips: Great served as a bar snack, shared platter or starter.
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