Hot, Savory and Spicy!
Gochujang [고추장; 苦椒醬] or red chili paste is a savory, sweet, and spicy fermented condiment, used in a lot of Korean recipes. It is made from chili powder, glutinous rice, fermented soybean (meju), barley malt powder (yeotgireum) , and salt. It’s a versatile ingredient for cooking protein dishes as well as vegetable dishes. Gochujang Sauce is one of my favorite flavors to use when making BBQ. This can be found in your local supermarkets in the ethnic food section.
Korean Style Buffalo Wings
Korean Buffalo Style Wings are a staple for any BIG GAME gathering! The secret to making these wings is allowing them to marinate in the sauce. I suggest you allow them to marinate for a minimum of 3 hours. The longer the wings are soaking in the sauce, the more intense the flavors become. Your guests will be begging you to make more. This is definitely a great recipe to add to your list of go to appetizers for your gatherings.
Frying your wings
Even though it may seem that this is a complicated recipe, its not difficult to make. Do not be intimidated! There are a lot of steps in order to ensure you are having the most delicious Korean style buffalo wings you have ever had. I highly recommend to fry the wings in order to get that beautiful golden brown color and proper flavor. After frying, place them in the oven in order to ensure that they are cooked properly. Place your Korean style buffalo wings on a wire rack. This will help the excess oil to drain. In addition, your wings will be crispier.
An Additional Way to Make Them
If you prefer not to fry your wings, you can use an air fryer for a healthier option. The key that makes these wings absolutely perfect is to add them into your sauce. Trust me you will not be disappointed with my version of Korean Style Buffalo Wings!
Enjoy the BIG GAME!
Korean Style Buffalo Wings Recipe
Marinade Recipe for Wings (Let it soak for a minimum for ½ hour.)
- 5 lb Chicken Wings (Cut into Drumettes & Flats)
- 2 tbsp Onion Powder
- 1 tbsp Paprika
- 2 ounce Sesame Oil
- 1 tbsp Garlic Minced
- 1 tbsp Ginger Minced
- 1 ounce Gochujang Paste
Soak in Buttermilk After Marinade
- 1/2 qt Buttermilk For Soaking
- 4 cup All Purpose Flour
- 1 cup Corn Starch
- 1 To Taste Salt and Pepper
The Korean Gochujang Sauce
- 3 ounce Brown Sugar
- 3 cup Soy
- ⅓ cup Sesame Oil
- 1/2 cup Rice Wine Vinegar
- 3 cloves Garlic Minced
- 1 tbsp Ginger Minced
- 5 ounce Gochujang Paste 1 ounce set aside for marinate
- 2 ounce Honey
- ½ bunch Scallions Finely Sliced (Chiffonade)
- 1 tbsp Sesame Seeds
- Clean and rinse off the chicken wings and place in a bowl.
- Add the garlic, ginger, onion powder, paprika, sesame oil and Gochujang paste to the chicken and work the mixture into the chicken.
- After at least a ½ hour of marinating the wings (3 hrs. preferred) pour the quart of buttermilk over wings and let soak another 10 minutes.
- Add flour and corn starch to a bowl and season with salt and pepper.
- On the stove top heat up the vegetable oil in pot.
- Begin dredging the chicken wings in a bowl with flour and coat them well. Place the prepared wings on a sheet tray.
- Begin to make your sauce as you wait for the oil to come to temperature.
- In a sauce pan add the soy sauce, rice wine vinegar, gochujang paste and whisk well.
- Once combined add all other remaining ingredients in sauce pot, whisking all remaining ingredients and simmer till the sauce begins to thicken. Turn off set aside.
- Preheat your oven to 350° and place your marinated floured wings into the oil.
- Cook the wings to a crispy golden brown. Remove from oil with a spider skimmer and place unto a sheet pan to drain. Repeat the steps until all wings are done.
- To ensure the wings are fully cooked, place the wings in the oven and cook for an additional 8-15 minutes depending on the size of the wing.
- Remove from your oven until you are ready to serve. Place the wings in a bowl and add the your sauce on top,
- Toss the wings in the sauce, until they are completely coated.
- Place the wings onto a serving platter and garnish with sesame seeds and fresh scallions.