Recipe courtesy of Judy Joo
Print
Buffalo Wings
Total:
1 hr
Active:
50 min
Yield:
24 to 26 pieces
Level:
Intermediate
Total:
1 hr
Active:
50 min
Yield:
24 to 26 pieces
Level:
Intermediate

Ingredients

Sauce:
  • 1 stick (8 tablespoons) unsalted butter
  • 6 tablespoons Korean apple vinegar (sagwa-shikcho) or rice vinegar 
  • 6 tablespoons Korean chile paste (gochujang) 
  • 1 teaspoon Korean chile flakes (gochugaru) 
Chicken:
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder 
  • 2 teaspoons kosher salt or sea salt 
  • 1 teaspoon baking powder 
  • 1/2 teaspoon freshly ground black pepper 
  • 3 pounds (24 to 26 pieces) chicken drumettes and wingettes or flats (see Cook's Note)
  • 3/4 cup (90 grams) potato starch 
  • Vegetable oil, for frying 

Directions

For the sauce: Melt the butter in a small saucepan over medium heat. Whisk in the vinegar, chile paste and chile flakes until smooth. 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. Let sit for 5 to 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 degrees F on a deep-fry thermometer. Working in batches, fry the chicken, stirring occasionally, until golden brown and cooked through, 8 to 10 minutes per batch. Transfer to a wire rack or paper-towel¿lined plate to drain. Let the oil return to temperature 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 the sauce over the chicken and toss until well coated. Serve immediately.

Cook's Note

This is my version of Buffalo wings, tossed in a Korean-style hot sauce. If you can't find precut "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 3 pounds of average wings will give you a total of 24 to 26 drumettes and wingettes.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Buffalo Wings 2 Ways

Recipe courtesy of Russell Simmons

Buffalo Wings with Blue Cheese Dipping Sauce

Recipe courtesy of Kelsey Nixon

Bobby's Buffalo Wings with Tangy Cheese Dip

Recipe courtesy of Bobby Deen

Crispy Chicken Wings Confit

Recipe courtesy of Greenhouse Tavern

Buffalo Chicken Cheesesteak Sub

Recipe courtesy of White House Sub Shop

Honey-Ginger Chicken Wings

Recipe courtesy of Tiffani Thiessen

Balsamic Chicken Wings

Recipe courtesy of Chuck Hughes

Caribbean Chicken Wings

Recipe courtesy of Sunny Anderson

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Man Fire Food

10am | 9c

Man Fire Food

10:30am | 9:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c
On Tonight
On Tonight

Iron Chef America

8pm | 7c

Iron Chef

10pm | 9c

Iron Chef

11pm | 10c

Iron Chef

2am | 1c

Iron Chef

3am | 2c

So Much Pretty Food Here