• People

    Serves 4

  • Prep Time

    10 min.

  • Cooking Time

    10 min.

  • Method



the Ingredients

Korean Fried Chicken 006 R
  • 500g chicken wings cut into two pieces
  • Large chunk of ginger, finely grated
  • 50g corn flour
  • Vegetable oil, for frying
  • Sesame seeds
  • Sliced spring onion, to serve

For the sauce

  • 6 tbsp dark brown sugar
  • 2 tbsp gochujang Korean chili sauce or siracha
  • 2 tbsp soy sauce
  • 2 large garlic cloves, crushed
  • Small piece of ginger, grated
  • 2 tsp sesame oil

Special Equipment

  • Wok


    In the kitchen

  • To make the sauce, put the ingredients into a small saucepan and simmer gently until thick, around 3-4 mins. Take off the heat and set aside.
  • Season the wings with salt, pepper and the grated ginger. Cure for at least an hour.
  • Coat the chicken with the corn flour until completely covered.
  • At the barbecue

  • Prepare the barbecue for direct medium-high heat. If using a 57cm charcoal barbecue, you will need 1/2 chimney starter of lit Weber briquettes.
  • Heat about 5cm of vegetable oil to 170°C in the GBS Wok directly over the heat.
  • Fry the chicken wings for 6-8 mins until crisp, turning halfway. Remove from the oil and place on a cooling rack with kitchen paper so they can drain.
  • Allow the oil to reheat to 190°C. Cook for a further 4 minutes until golden and really crispy.
  • Reheat the sauce and toss the crispy chicken wings in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.

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