Korean Buffalo Wings
Nathan Congleton / Nathan Congleton / TODAY
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Rating:
3.0666666 (15 rated)
Cook time:
Prep time:
Yield:
25 wings

This is my version of Buffalo wings, tossed in a Korean-style hot sauce. I love these wings because they are a fun twist on traditional buffalo wings that gives them a different flavor and taste.

Technique tip: Use a thermometer for deep frying to keep track of the oil temperature. If you cant find precut "party wings," get regular wings, cut off and discard the tips, and separate the wings at the main joint.

Swap option: You can swap chili sauce for gochujang, chili flakes for gochugaru and rice vinegar for apple vinegar.

Ingredients

  • Sauce

    • 1/2 cup (1 stick) unsalted butter
    • 6 tablespoons Korean apple vinegar (sagwa-shikcho) or rice vinegar
    • 6 tablespoons gochujang (Korean chile paste)
    • 1 teaspoon gochugaru (Korean chile flakes)
  • Chicken

    • 2 teaspoons garlic powder
    • 2 teaspoons onion powder
    • 2 teaspoons kosher salt
    • 1 teaspoon baking powder
    • 1/2 teaspoon freshly ground black pepper
    • 3 pounds chicken drumettes and wingettes or flats (also called "party wings")
    • 3/4 cup potato starch
    • Vegetable oil, for frying

Preparation

For the sauce:

In a small saucepan, melt the butter over medium heat. Whisk in the vinegar, chile paste and chile 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 seasoning powder mixture, and toss to coat. Let sit 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-bottomed pot, at least 5 inches deep, heat 2 inches of oil over medium-high heat until it reaches 375°F.

Working in batches, fry the chicken, stirring occasionally, until golden brown and cooked through, 8-10 minutes total. Transfer to a wire rack or paper towel-lined plate to drain. Let the oil return to 375°F between batches.

To assemble:

Put the cooked wings in a very large bowl. If the sauce has separated, give it a good whisk to bring back together. Drizzle it over the chicken and toss until well coated. Serve immediately.

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