Cheat Days / Bake it Instead

Baked Korean Wings


12 Chicken wings

100g gram flour

1 egg

Whole Wheat Breadcrumbs

Sea salt and pepper to taste

Oil for cooking

The Sauce

2 tbsp finely chopped garlic

2 tbsp finely chopped onion

¼ finely chopped thumb sized piece ginger

1 tbsp ground black pepper

The Liquid

3 tbsp honey

3 tbsp gochujang

3 tbsp low-sodium soy sauce

1 tbsp sesame oil

Toasted sesame seeds garnish

Chopped spring onions for garnish


Place the gram flour, beaten eggs and whole wheat breadcrumbs into separate mixing bowls or baking dishes to breadcrumb the wings easily. Season the breadcrumbs with sea salt and pepper to taste. Cover the chicken wings in gram flour and then pat to dust off any excess. Then wrap the chicken wings in beaten egg and place into the tray of breadcrumbs. Now cover a baking tray with parchment paper and place the wings onto the tray.


Preheat the oven to 200°C and then place the wings into the oven for 20–25 minutes until golden brown and crispy.

For the sauce, fry the garlic, onions and ginger in a wok on medium heat and then pour "The Liquid" ingredients into the wok and bring to a boil. Lower the heat and simmer for 2–3 minutes until thickened slightly. Serve.