Musician and chef Loyle Carner seriously raised the bar with these chicken wings — crunchy on the outside, sticky in all the right places, and completely irresistible. The best bit? They’re oven-baked, so all the flavour without the faff. Finish them your way with a glossy Korean-style sauce or go full-on indulgent with a fiery hot buffalo glaze. Either way, prepare for them to disappear fast.
Prepare
Cook
Serving
Ingredients
For the chicken wings (the crispy foundation)
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1kg chicken wings — party-ready
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2 tsp baking powder (the secret to serious crunch)
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2 tsp cornflour
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2 tsp flaky salt
For the Korean sauce (sticky, sweet, spicy perfection)
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85g gochujang
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3 tbsp ketchup
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2 tbsp mirin
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2 tbsp dark soy sauce
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2 tbsp honey
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1 tbsp brown sugar
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4 garlic cloves, finely grated
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1½ tbsp rice wine vinegar
For the buffalo sauce (classic, buttery heat)
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25g unsalted butter
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1 garlic clove, finely grated
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30ml hot sauce
To serve (the finishing touch)
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2 spring onions, finely chopped
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1 tbsp sesame seeds
Method
Let’s talk wings (crispy first, sticky later):
Line a deep baking tray with foil and sit a wire rack inside — this is how you get maximum crunch with minimum mess. Pat the chicken wings completely dry, then tip them into a large bowl. Sprinkle over the baking powder, cornflour and salt, and toss until every wing is evenly coated and looking promising.
Arrange the wings on the rack, making sure they’re not touching. Pop them into the fridge uncovered for at least an hour (or up to 24 if you’re planning ahead). This is the not-so-secret step that gives you ultra-crispy skin.
Heat the oven to 230°C / 210°C fan / Gas 8. Once hot, slide the wings into the middle of the oven and bake for 20 minutes. Carefully turn them over, then return to the oven for another 15–30 minutes, until golden, blistered and cooked through.
While the wings do their thing, make the sauces.
For the Korean sauce, whisk together the gochujang, ketchup, mirin, soy sauce, honey and brown sugar in a small pan. Set over a medium heat and cook, stirring now and then, until the sugar melts and everything comes to a gentle simmer. Let it bubble for 4–5 minutes until slightly reduced, then stir in the grated garlic. Tip into a bowl, whisk in the rice wine vinegar, and set aside.
For the buffalo sauce, melt the butter with the grated garlic in a pan over a medium heat. When the garlic softens and the butter starts to bubble, whisk in the hot sauce and take it off the heat.
Once the wings are done, divide them between the two bowls of sauce and toss until glossy and completely coated.
Finish with a scatter of spring onions and sesame seeds, serve immediately, and accept that these will vanish fast.
Helpful tips
Want to switch things up? These wings are just as brilliant in the air fryer. Heat it to 200°C, add the wings and cook for about 25 minutes, turning halfway, until they’re deeply golden and cooked all the way through. Then dip, toss or drown them in your chosen glaze and serve immediately.
Cooking for someone gluten-free? Just give the sauce labels a quick check before you start — a few ingredients can vary between brands, so it’s always worth a double glance.
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