It was Martyn’s birthday yesterday and he wanted some Korean fried chicken naturally.
This time I tried yet another version of, a sticky, cola and soy sauce glaze. It’s a nice contrast to the spicy Yangneom chicken that I always do.

I used chicken wings for these because drumsticks are just too huge! The chickens here are massive unlike the ones in Korea.

I cut the wings in half to have a mini drumstick and the oval boney part – btw when restaurants say it’s 50 wings, it’s usually 25, cheeky!

Anyway, I shared my chicken recipe before and you can find methods of cooking on my blog but here’s the recipe for the glaze:

1 cup full sugar coke
1/4 cup soy sauce
1 tbs honey
1 tbs maple syrup
2 cloves of garlic smashed
1 birds eye chilli finely sliced
2 tbs water

Add all of the above into a saucepan and bring to a boil. Reduce heat and simmer foe about 30 mins or until the sauce thickens. Alternatively you can add some corn flour slurry to it to thicken.
Taste as you go, if you prefer sweeter.

Brush each wing with the thickened sauce or toss the wings in the sauce.
Sprinkle with sesame seeds and spring onion and more chilli if you want!

About the Author


Cardiff-based home cook sharing authentic Korean recipes with anyone who is curious about Korean culture and flavours.

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