Buffalo wings is one of my absolute favorite snacks! It’s got that crunchy skin, sweet and spicy sauce and tender meat. It’s best paired with a bottle of beer while you watch a series on Netflix or perhaps a basketball or volleyball match. I discovered buffalo wings when I went out with friends back in college. I instantly fell in love with the sweet, spicy and tangy taste of this dish.
A few weeks later I found myself trying to recreate the dish at home.
My own version of buffalo wings
The ever famous Buffalo wing was introduced in Buffalo, New York back in 1964 by a family-owned bar. They serve the spicy wings with a special dressing made from blue cheese and some celery sticks. Traditionally, making buffalo wings would require you to use paprika, hot sauce, Worcestershire sauce, and vinegar.
For this recipe, I used two Korean ingredients, Soju and Gochujang. Then, I also breaded the chicken wings to make sure that the skin is extra crispy.
What are Gochujang and Soju?
I absolutely love using Asian ingredients when I cook. They bring such unique qualities to every dish I make. Hence, every now and then, I make it a habit to incorporate them whenever I cook for my family during the weekends.
Among my top favorite is Gochujang. It’s a fermented chilli paste, which is a staple ingredient in Korean cuisine. For those who love eating Kimchi, this is the red paste that gives the spicy kick. I love using Gochujang (고추장) to make dips for fried goodies.
Another ingredient I always have in my pantry is a bottle of Soju. It’s basically a Korean liquor made from potatoes. It tastes quite similar to gin but when you combine it with meat it gives a distinct acidic but slightly sweet taste.
So without further adieu, here’s my buffalo wings recipe with Soju and Gochujang.
Buffalo Wings with Korean Soju and Gochujang
- 10-15 pieces Chicken wings
- 2 cups Cornstarch or Rice flour
Korean Buffalo Wings Sauce
- 2 tbsp Gochujang
- 2 tbsp Soy sauce
- 2 tbsp Honey You can also use sugar
- 1 cup Soju
- 5 cloves Garlic grated
- 1 tbsp Ginger grated
- 1 tbsp Sugar
- 1/2 cup Water
- 1 tbsp Apple Cider vinegar
- I highly recommend starting with the sauce. This will give you enough time to cool it down before coating the chicken. So, start by grabbing the saucepan and mix all the solid and liquid ingredients for the sauce.
- Bring the mixture to a boil and continuously stick and check the consistency. Once the sauce starts to coat the back of the spoon, you can turn off the heat and start cooling the mix.
- Prep the chicken by washing it clean, draining the excess water, and patting it dry with a paper towel. You want your chicken wings to have very minimal water content so they turn up extra crispy.
- Season the chicken with salt and pepper and start coating each piece with cornstarch.
- Allow the chicken wings to rest a bit and start heating your frying pan. Set the heat to low to give enough time for the meat to cook through.
- Fry the wings in batches to avoid crowding the pan. It takes roughly 10 to 15 minutes to cook the wings, depending on the size.
- After finishing all the batches of chicken wings, turn up the heat and refry them again for another 5 minutes. This will give you that super crispy skin.
- Drain excess oil from the chicken by placing them on a cooling tray.
- Toss your chicken in the pan and start coating each piece with the sauce.
- Serve it hot and enjoy with a glass of juice or maybe a bottle of beer.