Spicy Korean Wings With a Buttermilk Dressing and Cucumber Salad

4 Servings
45 min

Korean fried chicken wings have a characteristic thin, crispy, crunchy coating, in comparison to American style chicken with a thick, craggly coating. Here, I achieved this by coating them in a layer of cornflour rather than a batter. Korean wings are also often fried twice, but I only fried mine once.


These wings are the perfect balance of sweet and spicy, cooled down by this herby sesame buttermilk dressing. The cucumber salad is my version of Oi Muchim, a spicy Korean salad. To tone down the heat, I added less spice and more sesame. I also served this with some crunchy kimchi slaw, the recipe for which you can find here.

Spicy Korean Wings With a Buttermilk Dressing and Cucumber Salad
Recipe details
  • 4  Servings
  • Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min
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Ingredients
For the wings
  • 800g Chicken wings, separated into wingettes and drumettes
  • 50g Cornflour
  • 3tbsp Gochujang
  • 3tbsp Soy sauce
  • 1/2tbsp Sesame oil
  • 1 heaped tsp Garlic paste
  • 1 heaped tsp Ginger paste
  • Good pinch of sesame seeds
  • Salt and pepper
  • Vegetable/canola oil
  • 1 Spring onion, sliced to garnish
For the cucumber salad
  • 1 Cucumber
  • 1tbsp Soy sauce
  • 2tbsp Cider vinegar
  • 1/2tbsp Sesame oil
  • A pinch of granulated sugar
  • Chilli flakes
  • A pinch of sesame seeds
For the dressing
  • 100ml Buttermilk
  • 1/2tsp Gochujang
  • 1 Lime, juiced
  • 1 tsp Sesame oil
  • 1 Spring onion, minced
  • A small handful of coriander, finely chopped
  • 1/2tsp Garlic paste
  • Salt and pepper
Instructions

Start by making your gochujang sauce. In a non-stick saucepan on a medium/low heat, add your gochujang, sugar, soy sauce, sesame oil, garlic, and ginger paste.
Simmer on a low heat for a minute or two until everything comes together. If you want a thinner sauce, you can add more soy or a splash of water. Turn off the heat, and leave in the pan. We'll be reheating it again later.
Next, make your cucumber salad. Using a vegetable peeler, turn your cucumber into evenly sized ribbons. Add to a small bowl, and toss with your sugar, soy sauce, sesame oil, chilli flakes, and vinegar. Don't forget to taste and adjust the flavours as necessary, then leave to sit until you're ready to serve.
Pat dry your wings, then season with salt and pepper. Add to a large bowl, then toss with your cornflour so they're all evenly coated. I've said 50 g as a rough guideline, but adjust as necessary.
In a large, heavy bottomed pan, heat enough oil so that it comes 2 cm up the sides (the amount of oil will depend on your pan). When the oil is hot enough, a wooden spoon will bubble.
Carefully add your wings in batches. After around 8-9 minutes, or whenever they're golden brown and reach an internal temperature of 73 C, remove from the oil and place on a paper towel lined plate.
While the wings are cooking, make your dressing. Combine your buttermilk, sesame oil, gochujang, garlic, lime, spring onions, and coriander. Taste, and season with salt and pepper. Garnish with more spring onions and a drizzle of sesame oil.
Reheat your sauce on a low heat, just until it's slightly less thick. Add the sauce to a large bowl, then add your wings in batches, tossing to combine. It's a good idea to add them in batches so you can control the amount of sauce coverage. If you want a thicker coating, add fewer wings, if you want a thinner coating, add them all.
Arrange your wings on a platter. Add your pot of dressing, cucumber salad, and slaw (if you're making it), and garnish everything with a good sprinkle of sesame seeds and sliced spring onions. Enjoy!
Spencer Lengsfield
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