1. Marinate chicken wings with salt and potato starch and refrigerate for 1 hour.
  2. Line two steam bake trays with aluminium foil and arrange the chicken wings on the trays.
  3. Cook on Healthy Fry for 35 minutes.
  4. At the same time, combine brown sugar, gochujang, soy sauce, chicken stock, garlic, ginger and sesame oil in a pan and boil until it starts to thicken.

Tips: Toss the chicken wings in the sauce and sprinkle sesame seeds over.



  • 1 kg chicken wings
  • ½ tsp salt
  • 3 tbsp dark brown sugar
  • 1 tbsp gochujang (Korean sweet chilli paste)
  • 1 tbsp soy sauce
  • 80ml chicken stock
  • 3 cloves garlic, minced
  • 1 tbsp grated ginger
  • 1 tsp sesame oil
  • 1 tbsp potato starch
  • toasted sesame seeds for garnish

Function: Healthy Fry