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Brined Chicken Wings

Fried Chicken Wings

Korean Sauce


  1. Brined Chicken Wings

    15 minutes
    1. Combine the ginger, black pepper, Knorr Chicken Powder, and water in a pot and place the pot over medium flame.
    2. Stir until it comes to a boil. Lower the flame and simmer for one minute.
    3. Transfer brine to a container and cool at once either through an ice bath or by stirring.
    4. You can also add different seasonings and spices, aromatics, and vegetables to make the brine's flavor profile more interesting and exciting.      
    5. Once ready to use, submerge sliced chicken parts into brine for 6 hours or overnight.
  2. Fried Chicken Wings

    20 minutes
    1. Prepare the coating flour mix for the chicken by mixing the cornstarch, rice flour, black pepper powder, and Knorr Chicken Powder in a separate bowl.
    2. Once ready, evenly coat the wings with coating flour mix for crispy chicken skin.
    3. Pre-heat a pan with cooking oil then fry the coated chicken wings until it turns golden.
  3. Korean Sauce

    10 minutes
    1. Mix all the Korean sauce ingredients and boil until the sauce thickens.
    2. Toss the fried chicken wings into the sauce until all wings are evenly coated.
    3. Serve these Korean Fried Chicken Wings while it's hot!