Korean BUFFALO WINGS | Recipes | Judy Joo

Name: Korean BUFFALO WINGS | Recipes | Judy Joo
Ingredients: 115 g (4 oz) unsalted butter; 6 tbsp Korean apple vinegar (sagwa-shikcho) or rice vinegar; 6 tbsp gochujang (Korean chilli paste); 1 tsp gochugaru (Korean chilli flakes); 2 tsp garlic powder; 2 tsp onion powder; 2 tsp sea salt; 1 tsp baking powder; 1⁄2 tsp freshly ground black pepper; 1.3 kg (3 lb) chicken drumettes and wingettes or flats (also called ‘party wings’); 140 g (5 oz) potato starch; Vegetable oil, for frying

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Korean BUFFALO WINGS This is my version of Buffalo wings, tossed in a Korean-style hot sauce.

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Ingredients

115 g (4 oz) unsalted butter
6 tbsp Korean apple vinegar (sagwa-shikcho) or rice vinegar
6 tbsp gochujang (Korean chilli paste)
1 tsp gochugaru (Korean chilli flakes)
2 tsp garlic powder
2 tsp onion powder
2 tsp sea salt
1 tsp baking powder
1⁄2 tsp freshly ground black pepper
1.3 kg (3 lb) chicken drumettes and wingettes or flats (also called ‘party wings’)
140 g (5 oz) potato starch
Vegetable oil, for frying