‘Buffalo’ Wings

Name: ‘Buffalo’ Wings
Cuisine: Korean
Ingredients: 115 g (4 oz) unsalted butter; 6 tbsp Korean apple vinegar (sagwa-shikcho) or rice vinegar; 6 tbsp Korean apple vinegar (sagwa-shikcho) or rice vinegar; 6 tbsp Korean apple vinegar (sagwa-shikcho) or rice vinegar; 6 tbsp gochujang (Korean chilli paste); 6 tbsp gochujang (Korean chilli paste); 1 tsp gochugaru (Korean chilli flakes); 1 tsp gochugaru (Korean chilli flakes); 2 tsp garlic powder; 2 tsp onion powder; 2 tsp sea salt; 1 tsp baking powder; ½ tsp freshly ground black pepper; 1.3 kg (3 lb) chicken drumettes and wingettes or flats (also called ‘party wings’); 1.3 kg (3 lb) chicken drumettes and wingettes or flats (also called ‘party wings’); 1.3 kg (3 lb) chicken drumettes and wingettes or flats (also called ‘party wings’); 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

Preparation info

Makes
24-26
pieces

Difficulty
Easy

Appears in

Korean Food Made Simple

By Judy Joo

Published 2016

About

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

Sauce

115 g (4 oz) unsalted butter
6 tbsp Korean apple vinegar

Asia
Korea
Starter
Gluten-free

Method

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. Lea