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  • Philip Munda

Korean BBQ Chicken Wings

We had a craving for wings this weekend so we decided to make use of Aioli's Korean BBQ sauce for a shortcut to bold umami and spicy flavours. The use of baking powder in the initial spice rub makes the wings as crispy from an oven bake as if they were fried.

Time: 1 hour

Serves: 2-4

Difficulty: Easy Peasy


  • 8 Chicken Wings

  • 1 Tsp Salt

  • 1 Tsp Pepper

  • 1 Tsp Paprika

  • 1 Tsp Garlic Powder

  • 2 Tsp Baking Powder

  • 2 Tbsp Aioli Korean BBQ Sauce

  • 3 Tbsp Sesame Seeds


  1. Preheat the oven to 180 C. Mix the salt, pepper, paprika, garlic powder and baking powder in a small bowl. Pat the chicken dry with paper towel before pouring the dry rub over the chicken and tossing to coat well.

  2. Arrange on a grill over a lined baking try and bake in the oven for 1 hour turning the pieces every 20 minutes.

  3. Once brown and crispy remove from the oven and allow to cool for 5 minutes before basting on either side with the Korean BBQ sauce.

  4. Toast sesame seeds in a pan over medium heat for ±3 minutes and coat the wings with them.

Happy Cooking!


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