Korean BUFFALO WINGS

This is my version of Buffalo wings, tossed in a Korean-style hot sauce. If you can’t find pre-cut ‘party wings’, get regular wings, cut off and discard the tips, and separate the wings at the main joint. Wings can vary quite a bit in size, but 1.3 kilos of average wings will give you a total of 24–26 drumettes and wingettes.

Ingredients

Makes 24-26 drumettes and wingettes

SAUCE

CHICKEN

  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp sea salt
  • 1 tsp baking powder
  • 1⁄2 tsp freshly ground black pepper
  • 1.3 kg (3 lb) chicken drumettes and wingettes or flats (also called ‘party wings’)
  • 140 g (5 oz) potato starch
  • Vegetable oil, for frying

Method

FOR THE SAUCE

  1. In a small saucepan, melt the butter over a medium heat. Whisk in the vinegar, chilli paste and chilli flakes until smooth and set aside in a warm spot.

FOR THE CHICKEN

  1. In a small bowl, stir together the garlic powder, onion powder, salt, baking powder and pepper. Put the chicken in a large bowl, sprinkle with the garlic powder mixture and toss to coat. Leave to stand for 5–10 minutes. Sprinkle the potato starch over the chicken and toss again, making sure the chicken is well coated.
  2. In a large, wide, heavy-based pot at least 13 cm (5 in) deep, heat 5 cm (2 in) of oil over a medium-high heat until it reaches 190°C/375°F. Working in batches, fry the chicken, stirring occasionally, until golden brown and cooked through, 8–10 minutes in total. Transfer to a wire rack or kitchen paper-lined plate to drain. Let the oil return to 190°C/375°F between batches.
  3. Put the cooked wings in a very large bowl. If the sauce has separated, give it a good whisk to bring it back together. Drizzle it over the chicken and toss until well coated. Serve immediately.

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@judyjoochef Instagram profile imageWe made it into the commercial! We have been cooking at Tottenham’s H-Club for a few seasons now thanks to @regionallondonchef.  So fun to bring some Korean flavors to the Spurs VIP club.  COYS! 
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@judyjoochef Instagram profile imageHappy 84th birthday daddy!! 

My father was born in 1939 in Chongju, a city in what is now in North Korea. He and his family (8 brothers and sisters) fled south during the war and he grew up as a refugee on Jeju island.  He still remembers asking American soldiers for “bonbons” as a child. Somehow he made it to Seoul National University medical school through hard work and determination. He immigrated to the USA to do his internship and residency and practiced as a psychiatrist, until retiring at 75. 
He raised two daughter (me and my sis!) with my mom and is a source of constant inspiration for us both to this day. At 84 years old he is still super healthy, doesn’t take any medicine (unheard of at his age!) and still going strong in every way. 

I love you daddy so much!  Happy happy birthday!  Xx❤️❤️ I’ll always be your little girl! ❤️❤️

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