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.
Makes 24-26 drumettes and wingettes
- 115 g (4 oz) unsalted butter
- 6 tbsp Korean apple vinegar (sagwa-shikcho) or rice vinegar
- 6 tbsp gochujang (Korean chilli paste)
- 1 tsp gochugaru (Korean chilli flakes)
- 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
FOR THE SAUCE
- 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
- 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.
- 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.
- 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.
LETTUCE WRAP SAUCE (SSAMJANG)
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