Here you will find some tasty ideas to try with your sauces and if you have a look on the label on your sauce you'll find some more ideas. GET CREATIVE 😊 

We'll be adding new recipes every week :) and on our instagram HERE 

If you've created something delicious post it and tag us online @RandysWingBar for the chance to win £50 store credit.



Crispy wings

1Kg chicken wings 

½ tsp salt

½ tsp pepper

60 g ½ cup cornflour

30g ¼ cup flour

½ tsp baking powder



Mix the batter recipe with the wings until completely coated, 

Heat the veg oil in a pan ton 165C

Fry the wings at 165C for 12 mins then drain them and leave to cool for 10 mins

Then the wings again at 165C for 6 mins until crisp

Immediately toss in any Randy’s  sauce


Korean pork with rice

1 ½ lb boneless pork shoulder (680 g), or pork belly

50g cornflour

½ onion, sliced into thin strips

3 stalks green onion, sliced into 2-inch (5 cm) pieces

3 cloves garlic, minced

50g Randy’s Korean Sauce

Sesame seeds

1 tbs veg oil



  1. slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
  2. Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the sauce.
  3. Cover and marinate in the refrigerator for at least 30 minutes.
  4. Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you’re using pork belly, cook for a bit longer, around 6-7 minutes.
  5. Sprinkle a bit of sesame seeds on top, then serve with rice or in Bao buns with coriander and cucumber strips


Roast Broccoli Glazed with Korean sauce

1 whole broccoli cut into quarters through the centre

1 tsp Veg oil

1tsp rice wine vinegar

1 Tbsp water

1 clove of Garlic chopped

Pinch of salt


50g Randy’s Korean sauce



Fry the Broccoli stem side down in the veg oil in a shallow pan until coloured,

Add the garlic and continue to lightly fry

Add the vinegar and water and lightly salt the broccoli tops

Cover with a lid and steam for 3-4 mins

Baste over the Korean sauce and toss with the pan juices, sprinkle with chives.

Stir-fried Korean beef

1 tbsp vegetable oil

1 Tbsp soy

1 Tbsp Mirin or honey

2 tsp cornflour

300g beef frying steak, thinly sliced

1 garlic clove , thinly sliced

1 red chilli , finely chopped

3 spring onions , sliced into small pieces

300g pack beansprout

100g bag baby spinach

50g Korean sauce


In a small bowl, mix together the soy, mirin & cornflour to a paste and coat the beef. Heat the oil in a wok or large frying pan and sear  the beef in batches, then remove to a plate and cover with foil to keep warm. Fry the garlic and chilli, then add the spring onions and beansprouts, and stir-fry for 2 mins.

Return the beef to the wok and add the spinach along with the sauce. Keep stir-frying for another 2-3 mins until the spinach has wilted. Serve sprinkled with the sesame seeds and some rice.