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Essential Cuisine

Recipe Inspiration

KFC Wings

KFC Wings
PREP TIME: 10 mins
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.


3kg chicken wings, tips discarded and halved

200g salt

2 litres water

270g cornflour


300g Gochujang

90ml soy sauce

40ml rice vinegar

400g dark brown sugar

10g Essential Cuisine Asian Master Base

10g Essential Cuisine Asian Aromatic Base

45ml sesame oil


750g gluten free flour

15g gochugaru

5g salt

1.5litres water


1. In a large saucepan add the 200g salt and 2 litres of water. Bring to the boil and boil until salt is dissolved. Leave to cool completely, add the chicken wings. Leave overnight.

2. Combine all the sauce ingredients in a medium saucepan, set over a medium-low heat. Bring to the boil, stirring constantly to prevent burning. Cook for 4 minutes, then remove from the heat and set aside.

3. Remove the chicken from the brine and pat dry. Toss the chicken in the cornflour, coating evenly. Shake off excess and transfer to a rack.

4. Preheat a fryer to 190 degrees.

5. In a large bowl whisk together the dry ingredients. Just before frying, whisk in the water little by little. You may not need all the water. The consistency should be relatively thin and runny.

6. Fry for 7-8 minutes until golden and crisp. Then toss in the sauce and serve.

This recipe features...

Asian Aromatic Base

Asian Aromatic Base

From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

Eat Street Recipe Book

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