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Recipe Korean Style Sticky Chicken Wings
Course Snack
Time 50 minutes
Servings 5-6 portions
1kg Buffalo Chicken Wings
500ml Butter Milk
4x Large Eggs
Half cup Korean red pepper powder
1 tablespoon of garlic powder
1 tablespoon of ground coriander
2 cups of strong white flour
Half a cup of corn flour
4 tablespoons of light soy sauce
350 mil of corn syrup (or make a strong sugar syrup)
1 teaspoon of sesame oil
2 tablespoons of Honey
1.5 tablespoons of Gochujang red pepper paste
1 lime
Sprinkle of sesame seeds
Tablespoon of salt
Coriander leaves
Start by covering the chicken wings in buttermilk and mixing thoroughly. Whisk together the 4 eggs and mix in with the wings and butter milk. Also, a pinch of salt. Cover in cling film and leave in the fridge at least 4 hours but ideally overnight.

In a large bowl mix together the flour, cornflour, Korean red pepper powder, garlic powder, ground coriander and salt.

Remove the chicken wings from the buttermilk and egg mix. Then Pane / roll the chicken wings in the flour mix until thoroughly covered all over. Ensuring all areas are covered in the seasoned flour.

Per heat a deep fat fryer to 100 Degrees and slowly dip in to the hot oil top first until fully submerged, repeat this process with each wing.

Allow 10-15 minutes of cooking time. Ideally use a temperature probe and poke the fleshy part of the chicken. Making sure the thermometer is not quite touching the bone. It should read 70 degrees + and outer layer should be crispy and a golden colour. Pull out and leave on a wire rack and cover in foil to keep warm.

Then make the sauce. Heat in a small saucepan. Corn syrup, soy sauce, sesame oil and honey and thoroughly mix. Once warm and the juice of half a lime and mix again. Then add the Gochujang paste and mix until it is a vibrant red colour.

Remove from the heat then dip the warm wings in the sauce so they are fully submerged remove from the sauce and plate up.

You can make this sauce in advance and keep refrigerated.

Garnish with half a grilled lime, sesame seeds and coriander leaves.

You can also let them chill and leave in the fridge overnight. They are also very tasty cold.