Chicken Recipes
Crispy baked chicken wings with Korean barbecue and buffalo sauce
![Crispy baked chicken wings with Korean barbecue and buffalo sauce](https://cooking365.co.za/wp-content/uploads/2024/02/Korean-Chicken-Wings-v13.jpg)
Musician and chef Loyle Carner wowed everyone with these crunchy, sticky and utterly delicious chicken wings. Even better, they’re oven-baked, and come with a choice of Korean or hot buffalo sauce.
Ingredients
For the chicken wings
- 1kg/2lb 4oz chicken wings
- 2 tsp baking powder
- 2 tsp cornflour
- 2 tsp flaky salt
For the Korean sauce
- 85g/3oz gochujang paste
- 3 tbsp ketchup
- 2 tbsp mirin
- 2 tbsp dark soy sauce
- 2 tbsp honey
- 1 tbsp brown sugar
- 4 cloves garlic, grated
- 1½ tbsp rice wine vinegar
For the buffalo sauce
- 25g/1oz unsalted butter
- 1 garlic clove, grated
- 30ml/1fl oz hot sauce
To serve
- 2 spring onions, chopped
- 1 tbsp sesame seeds
Method
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To make the chicken wings, line a deep baking tray with aluminium foil and set a wire rack inside. Dry the chicken wings with kitchen paper, then place in a large bowl. Sprinkle with the baking powder, cornflour and salt and toss until thoroughly and evenly coated.
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Place the chicken wings on the rack, ensuring you leave space between each wing. Transfer to the fridge, uncovered, for at least an hour and up to 24 hours.
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Preheat the oven to 230C/210C Fan/Gas 8. Once hot place the wings in the middle of the oven and cook for 20 minutes.
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Carefully turn the wings and cook on the other side for a further 15–30 minutes, until cooked through and golden-brown.
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Meanwhile, to make the Korean sauce, whisk together gochujang, ketchup, mirin, soy sauce, honey, and brown sugar in a small pan. Cook over a medium heat and cook, stirring occasionally until the sugar has melted and it reaches a gentle simmer. Simmer the mixture for 4–5 minutes, until slightly reduced. Then, mix in the grated garlic.
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Remove the mix from the pan, pour into a medium bowl and whisk in the rice vinegar. Set aside until ready to serve.
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To make the buffalo sauce, melt the butter with grated garlic over a medium heat. Once the garlic is softened and the butter is slightly bubbling add the hot sauce. Whisk together and remove from the heat.
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Divide the chicken wings evenly between the two sauces and toss to coat.
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Serve the wings with the chopped spring onions and sesame seeds.
![Crispy baked chicken wings with Korean barbecue and buffalo sauce](https://i0.wp.com/cooking365.co.za/wp-content/uploads/2024/02/Korean-Chicken-Wings-v13.jpg?resize=650%2C975&ssl=1)
Crispy baked chicken wings with Korean barbecue and buffalo sauce