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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Social media

@judyjoochef Instagram profile imageIn my latest Q&A, I share how I choose what to order at new restaurants and my top tip for finding the best places to eat in a new city. 

When trying a new place, I aim to try something I’ve never had before, often asking for the house specialty or signature dish. Being a big fan of seafood, I usually lean towards pescatarian dishes.

To discover great dining spots in a new city, my advice is to ask the locals, such as your taxi driver, where they would go to eat. When in Rome, do as Romans do! Be a local! (Do not eat at McDonalds in Paris!)
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@judyjoochef Instagram profile imageThank you @brokenpalate and @lainedoss for the feature! From a career in finance to following my passion in the culinary world, it’s been a transformative journey. I never thought it would lead to where I am now, but here I am!

This piece dives into my adventures with Seoul Bird, exploring how Korean fried chicken became a fan favorite, and my aspirations to bring Korean flavors around the world.

It’s a story of change, creativity, and the love of food that has shaped my life. Check out the full article to learn more about my slightly random path into the culinary world. Link in bio!

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@judyjoochef Instagram profile imageFamily meals are a cornerstone of Korean culture, where the table is adorned with an array of small dishes (banchan), showcasing a main course often barbecued meat cooked on a grill built into the table. 

One of the favourites is kalbi (marinated beef short-rib), which is not just a meal, but a convivial experience, bringing everyone together. It’s served with lettuce or perilla leaves (ssam), allowing everyone to wrap their meat with rice, kimchi, ssamjang hot sauce, or their preferred sides.

Thanks for the feature @goodfoodeveryday !  Check out their website (or mine) for the full recipe. •
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@judyjoochef Instagram profile imageHailing from the great state of New Jersey– I grew up eating buffalo wings. 

There was even a buffalo wings site on campus at my college in NYC called Pluck U. (who else remembers this chain? It was started by Columbia and NYU grads). It was open late, and our go to place for midnight munchies!

And, yes they do come from Buffalo, NY, a city upstate known for their bitterly cold winters and their nuclear hot wings. 

Here, I have twisted up the traditional Buffalo wings with a fusion of East meets West. Believe me, I am a mega fan of the original wing slathered in Frank’s hot sauce. But, these Korean-esque wings are drenched in a delectably spicy gochujang based hot sauce, offering a more earthy and umami flavor. 

With the perfect balance of heat, tang, and a hint of sweetness, each bite is an adventure in itself.

Elevate your Korean Buffalo Wings experience with these tips:

Ensure your wings are well-coated in potato starch for that irresistible crunch.

Fry to golden perfection and toss well in the sauce for a glossy spicy finish.

Serve hot and garnish with sesame seeds and finely chopped spring onions for an added burst of freshness. 

And, a side of your fave blue cheese dressing! 

Discover the full recipe and embark on your culinary exploration of Korean flavours at Judyjoo.com - link in bio!
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