Recipe By Tom @thegentlemanstable on Instagram 

A bold, flavour-packed dish that delivers irresistible crunch and spice in every bite — made even better with our premium, organic chicken wings.

Serves: 2–4

Prep Time: 25 minutes (plus marinating)
Cook Time: 15–20 minutes

Ingredients

For the Chicken

• 10–12 organic chicken wings – from The Organic Butchery

• 100g plain flour

• 100g cornflour

• 1 tsp garlic powder

• 1 tsp paprika

• ½ tsp ground white pepper

• ½ tsp sea salt

For the Korean Sauce

• 2 tbsp unsalted butter

• 2 tbsp gochujang (Korean chilli paste)

• 1 tbsp ketchup

• 1 tbsp sriracha

• 1 tbsp rice wine vinegar

• 1 tbsp maple syrup

Method

1. Marinate & Coat the Chicken

In a bowl, combine the plain flour, cornflour and spices. Toss the chicken wings until thoroughly coated. For the best results, cover and refrigerate for up to 24 hours to allow the coating to fully bond with the chicken — this creates that signature crisp finish.

2. Prepare the Sauce

In a small saucepan, melt the butter over low heat. Add the gochujang, ketchup, sriracha, rice wine vinegar and maple syrup. Stir gently until smooth and slightly thickened. Set aside and keep warm.

3. Fry the Wings

Heat oil in a deep pan to 180°C. Fry the wings in batches for 8–10 minutes or until golden, crisp and cooked through. Transfer to a wire rack to drain — this preserves the crisp coating (avoid paper towels which can cause the coating to go soggy).

4. Coat & Serve

Place the fried wings in a large bowl, drizzle over the warm Korean sauce, and toss to coat evenly. Garnish with finely sliced spring onions and extra chilli flakes for heat, if desired.

Why Choose Organic Chicken Wings?

Our organic chicken wings come from birds reared with care and respect on British farms. Raised slowly on a certified organic diet and with plenty of space to roam, the result is tender, juicy meat with superior flavour and texture — the ideal base for a standout fried chicken dish.