Oh and spiked with a little Gochujang to make Korean Buffalo Wings … Bonus!
I always send pictures to my friends when I make food whether I put them on the blog or not and these were no exception. I sent them to my friend Amy and she had asked me for the recipe.
“Simple, Buffalo wing sauce, a little butter if you want and Gochujang.”
“Gochujang?”
“Yes, Korean Pepper Paste.”
“Of course Liz. Of course you had to take Buffalo wings and add Gochujang.”
Ok What I am not hiding it I love asian food. So if I can sneak a little Gochujang into one of my favourite dishes of course I am going to do it. And adding that extra flavour and spice is fantastic
I read a few years back in Bon Appetite magazine that Gochujang was going to be the next Sirracha but I guess that they were wrong. I didn’t think it was going to be as I truly believe that Sirracha is not going anywhere anytime soon. Hey, I even have a mini bottle that I bring with me when i go to the movie theatres. (Yes, I am a hot sauce popcorn person and if you are not and like hot sauce try it you will not be disappointed)
Right before Superbowl I was “trying” to experimenting with chicken wings but the problem is I am a sucker for Buffalo Wings. I was planning on making different types of wings but when it comes to actually making them that bottle of Buffalo wing sauce starts to stare me in the eye and I cant say no. No joke I just can’t say No. The only time I have ever had non buffalo wings was when Earls (A mostly Canadian Based Chain Restaurant) had thai spiced wings and then I would order 1/2 Thai 1/2 Buffalo mix which was amazing. Why they ever got rid of that makes no sense to me. But what they did introduce is Korean wings which gave me the inspiration for these
These wings are so delicious and they are also
- Spicy
- Finger Licking
- Crispy
- Mouth Watering
- Binge Worthy
Yes these wings are all of these things and more
Now I just feel like eating chicken wings. I experimented last month with making buffalo Cauliflower “wings” and did not think that they would even come close to satisfying the craving for actual chicken wings but surprisingly enough it did. Not as good but still did the trick
Hope everyone enjoyed Carnival or Mardi Gras last night we sure did. Thanks Bonaire for an awesome Celebration
- 1/4 Cup Buffalo Hot Sauce
- 1 Tbl. Butter
- 2 Tbl. Gochujang
- 10 Chicken Wings (Tip Removed)
- 2 Eggs
- 1/2 Cup Flour
- 2 Tbl. Panko Bread Crumbs
- 2 Tbl. Water
- 1 Tsp Salt
- 1 Tsp Pepper
- Heat the oil in a deep fryer or a cast iron pot until it reaches 375 degrees Fahrenheit. You want enough oil to cover all the wings by at least half an inch
- At this point you can either keep the wings whole or separate them
- Combine the flour, panko, water, salt and pepper in one bowl and combine the two eggs in a separate bowl and whisk until smooth
- Place each wing into the egg and then into the flower mixture, shaking off the excess before dropping in the hot oil
- Remove once the wings are browned and cooked through, around 5 mins
- While the wings are frying combine the buffalo hot sauce, butter and gochujang and heat until it comes to a boil
- Toss with the wings and serve
Our trip to Korea to see our Korean Family keeps paying me dividends.
This is how you make wings!!!!!!!!!!!!!!!!!
No other way. Super crispy and just the right amount of spicyness