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Korean Chicken Wings with Garlic Salt by Cornish Sea Salt Co.

Prep time

12 hours

Bake time

20 minutes



Reference Intake

reference intake

Dietary info



Contains Cereal Containing Gluten
Contains Milk
Contains Sesame
Contains Soya
May Contain Peanuts
May Contain Nuts
May Contain Sulphur Dioxide

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  • Buttermilk (300g)
  • Chicken Wings (1kg)
  • 3 tsps Cornish Sea Salt Chilli Hit
  • Cornflower (400g)
  • Plain flour (70g)
  • Vegetable Oil (600ml)
  • 2 tsps gochujang
  • 2 tbsps soy
  • 2 tsps garlic Cornish Sea Salt
  • 1 tbsp sesame oil
  • 3 tsps dark soft brown sugar
  • 2 limes
  • 3 Spring onions, thinly sliced
  • 2 tbsps sesame seeds



If you have time, marinate the chicken wings in the buttermilk and Cornish Sea Salt Chilli Hit overnight, or for a few hours to let the flavours infuse.


Use a deep sided medium pan and add the vegetable oil. Gently heat to 150/170c or test with a bit of batter to see if it fries. You don’t want it on a very high heat where the oil starts smoking.


Wipe the buttermilk off the chicken and toss in the cornflower and plain flour mix. Gently fry for 20 mins until golden and cooked through. Best to fry the chicken in small batches so there is space around each wing to crisp. Repeat until all cooked and test one to see if its cooked through.


While your wings are cooking make the sauce. Add all the remaining ingredients to a small saucepan, including Cornish Sea Salt Really Garlicky, and heat up until the sugars have dissolved and it’s thickened slightly. You want a tomato ketchup consistency.


Toss your fried chicken in the sauce and finish some big squeezes of lime and top with some sesame seeds and spring onions.