Bone Daddies



kanji red
Nearly all birds fry well. But long before Koren fried chicken had become sought after in London, we had a supply of guinea fowl legs that were awesome and that's how the recipe started.

Some recipes we develop for up to a year before we are happy, but this one was pretty much there on the first go. Now we serve the same sauce with chicken wings in all our ramen bars because people go mad for it. This famous recipe has been all over during 2020 when chef Loic did a live cook along that was featured on Time Out London. You can still find that video on their Instagram if you’re curious.

So here goes…

marinade your chicken

For this Korean wing recipe, we marinade our three-joint chicken wings in a sake mixture overnight. It gives that depth of flavour we all know and love and helps to keep your chicken juicy as hell. It takes time, yes. But if you don’t put in the effort, you don’t get the reward and we know this reward is worth the wait. Our marinade also has a little bit of ginger, salt and mirin in it to really get your tastebuds going.

What's in the sauce

The key ingredient for a banging Korean wing sauce is Korean chilli and for ours, we use Gochujang which is a Korean hot pepper sauce made from some fiery Korean chillis. Gochujang is a thick paste and it’s slightly fermented and a little sweet. You should be able to find it in most supermarkets but if you want an excuse to visit Chinatown then you can find it everywhere.

  • 150g Gochujang
  • 750ml chilli oil
  • 75ml mirin
  • 150ml rice wine vinegar
  • 10 garlic cloves

Prep: 12 hours

Cook: 10 minutes

Serves: 8

  • Ingredients

  • Method

8 three-joint chicken wings
200ml sake
20g root ginger, chopped
20g flakey sea salt
240g rice flour
150g Gochujang
750ml chilli oil
75ml mirin
150ml rice wine vinegar
10 garlic cloves
2 litres rapeseed oil, for deep-frying
toasted white sesame seeds to serve

1. To prepare the marinade, blitz the sake, ginger, salt and mirin in a food processor until the ginger is finely chopped. Transfer to a bowl.


2. Coat the wings in the marinade and then cover and leave to infuse overnight or for at least 3 hours in the fridge.


3. To make the Korean sauce, put all the ingredients in a blender and blitz until smooth. the sauce will keep in an airtight container in the fridge for at least 2 weeks.


4. Pour the oil into a large, deep saucepan and set over medium-high heat. Lift the wings straight from the marinade, shaking off any excess and coat thoroughly with the flour. When the oil reached 180C, deep fry the coated wings, turning once for about 6 minutes until golden. Remove with a slotted spoon and drain on kitchen paper.


5. Meanwhile warm the sauce through in a saucepan, stirring frequently for 10 minutes. Do not allow it to boil.


6. In a bowl, mix the hot fried chicken wings with the warm Korean sauce, plate and sprinkle with sesame seeds.


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