Buffalo Wings
Buffalo Wings
Try this quick and easy chicken wing recipe by Judy Joo from Korean Food Made Simple 2.
  • Difficulty Level Easy
  • Technique Deep Frying
  • Preparation Time 10 minutes
  • Cooking Time 20 minutes
  • Yield 24 - 26 servings
  • Sauce:
  • ½ 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 or sea salt
  • 1 teaspoon Baking powder
  • ½ teaspoon freshly ground Black pepper
  • 3 pounds/24-26 pieces, Chicken drumettes and wingettes or flats (also called “party wings”)
  • 90 grams Potato starch
  • Vegetable oil, for frying
  1. For the sauce:
  2. 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
  1. For the chicken:
  2. In a small bowl, stir together the garlic powder, onion powder, salt, baking powder, and pepper.
  3. Put the chicken in a large bowl, sprinkle with the garlic powder mixture, and toss to coat. Let sit for 5 to 10 minutes
  4. Sprinkle the potato starch over the chicken and toss again, making sure the chicken is well coated
  5. 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/190°C. Working in batches, fry the chicken, stirring occasionally, until golden brown and cooked through, 8 to 10 minutes total
  6. Transfer to a wire rack or paper towel–lined plate to drain. Let the oil return to 375°F/190°C between batches
  7. Put the cooked wings in a very large bowl. If the sauce has separated, give it a good whisk to bring it back together
  8. Drizzle it over the chicken and toss until well coated

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