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

Crispy Chicken Nuggets with Honey Mustard Sauce

Crispy Chicken Nuggets These nuggets are lightly breaded, but very crispy on the outside, but juicy and delicious on the outside. They are extremely easy to make and fry, and they will be a family favorite. I know they are in our house!! INGREDIENTS: 5 large chicken breasts, cubed 1 1/2 tsp salt 1 tsp black pepper 1 Tbsp baking powder 1 egg 3 Tbsp corn starch 1/2 cup of flour Canola oil for frying Cube up the chicken up into nuggets size pieces and put into a bigger size mixing bowl. Add to the chicken the salt, pepper and baking powder and stir chicken around. Add egg and cornstarch and stir again to coat. Add the flour and stir chicken until it is evenly coated. Heat up the oil in a deep fryer or a deep skillet pan until a drop of water dripped in sizzles. Start adding chicken to the oil and fry until they all start to float, and flip them around. Fry until golden brown. Remove nuggets from ...

Cranberry Glazed Meatballs

Homemade Meatballs with Cranberry Chili Sauce! Be the star at your next potluck with this recipe! Meatballs 3 lbs Ground beef 2 Tbsp Salt 2 tsp Ground Black Pepper 2 Eggs 1 Small Onion 3 Cloves Garlic 2 Slices of Bread 1/2 Cup Milk 1/4 Cup Parmesan Cheese Cranberry Glaze Sauce 2 Cans Whole Berry Jellied Cranberries 2 Bottles Chili Sauce 1/2 cup Brown Sugar 2 Tbsp Lemon Juice 2 Tbsp Worcestershire Sauce Green Onions for Garnish INSTRUCTIONS Preheat oven to 400 degrees. Line baking sheet with tinfoil. Put Ground Beef in a big enough bowl to mix ingredients in. Add salt, pepper, eggs and Parmesan into bowl. In a blender, puree onion and garlic together and add to the meat mixture. In separate bowl, tear up bread and add the milk to it. Wait until it is totally soggy (about a minute) then squeeze the milk out of the bread (I use my hands) and add it to the bowl. Mix the meat and ingredients together with hand...

Vegetable Egg Foo Yung

Egg Foo Yung is one of my favorite Asian dishes. Plus it is very low carb! This is my variation on this yummy dish! Veggie Egg Foo Yung Ingredients: 2 cups of chopped broccoli 1 cup fresh or frozen peas 2 cloves of minced garlic 1 cup of diced onion 1 cup diced or shredded carrots 6 eggs 1 Tbsp +1 tsp soy sauce 2 Tbsp butter Olive oil Sesame oil Gravy: 2 cups of beef stock 2 tsp garlic powder 1 tsp onion powder 1 Tbsp soy sauce 1/4 cup of cold water 3 Tbsp cornstarch salt and pepper to taste INSTRUCTIONS: Chop up the vegetables. Make sure to chop the broccoli up into small pieces . Set the garlic aside. Add both types of into oil and butter into a skillet and heat it up. Add onions, carrots and broccoli into the pan and saute until almost tender. Add peas into the pan and cook for around 1 minute. Add garlic and soy sauce then saute until veggies are tender. (If the pan dries up while cooking just add a...

Chow Down with David and Kori

Search This Blog