Buffalo and Korean BBQ Wings

Buffalo and Korean BBQ Wings

Ingredients:

2 bags frozen chicken wings

Korean Sauce:

2 Tbsp butter

1/4 cup Go Chu Jang Korean chili sauce

1 Tbsp soy sauce

1 Tbsp minced garlic

2 tsp minced fresh ginger

2 Tbsp honey

2 Tbsp rice wine or water

1 Tbsp rice wine vinegar

Optional garnish:

Diced jalapeno

Diced green onion

sesame seeds

Buffalo Sauce:

1/2 cup franks red hot sauce

2 Tbsp butter

1 Tbsp brown sugar

1 Tbsp corn syrup

1/4 tsp garlic powder

INSTRUCTIONS

Thaw wings over night in the fridge. When thawed, heat oven to 350 degrees and put wings onto a baking sheet,

Bake for 40 min. When they are done, put onto a paper towel lined plate to get excess liquid off. Heat oil in a deep fryer or deep pan until ready to fry. Add wings in one at a time, (they will bubble up and splatter a little) and cook until golden brown.

Take them out using tongs onto a paper towel lined plate to soak up extra oil.

Repeat until they are all fried. While wings are frying, get sauces put together.

KOREAN SAUCE

Add all ingredients into sauce pan and simmer for 5 minutes until it is the consistency of bbq sauce.

BUFFALO SAUCE

Add all ingredients into sauce pan and cook on medium until hot and combined.

After all sauces are made and wings are cooked, evenly add wings int bowls for tossing. Put sauce onto the wings in the bowls and toss until coated.

Put wings onto a platter, add green onions, jalapenos and sesame seeds onto the Korean wings. Eat with your favorite dipping sauce. We prefer chunky bleu cheese.

Comments

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