Korean Style Buffalo Wings
Finger-licking Korean-style buffalo wings with a sweet, spicy, and deeply savory glaze — crispy, sticky, and completely irresistible. A game-day favorite with bold Asian flavor.
Equipment
- Stove (Baking)
- Mixing Bowl (2)
- (Help support our site!)Chefs Knife
- (Help support our site!)Cutting Board
- (Help support our site!)Tongs
- Stock Pot (For Frying)
- Basket
- Sheet Pan
- Spider Skimmer
Ingredients
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
Flour Coating
- 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 clove Garlic Minced
- 1 tbsp Ginger Minced
- 5 ounce Gochujang Paste 1 ounce set aside for marinate
- 2 ounce Honey
Garnish
- ½ bunch Scallions Finely Sliced (Chiffonade)
- 1 tbsp Sesame Seeds
Instructions
Marinate
- 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.
The Sauce
- 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.
Cooking Wings
- 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.
Notes
Gochujang 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 flavor when doing BBQ.
Nutrition
Calories: 1859kcal | Carbohydrates: 175g | Protein: 79g | Fat: 91g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 249mg | Sodium: 550mg | Potassium: 1147mg | Fiber: 5g | Sugar: 43g | Vitamin A: 1444IU | Vitamin C: 21mg | Calcium: 504mg | Iron: 11mg