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Serves
US | Metric
Ingredients
For the wings
  • 800 g Chicken wings, separated into wingettes and drumettes
  • 50 g Cornflour
  • 3 tbsps Gochujang
  • 3 tbsps Brown sugar
  • 3 tbsps Soy sauce
  • ½ tbsp Sesame oil
  • 1 Heaped teaspoon Garlic paste
  • 1 Heaped teaspoon Ginger paste
  • Good pinch of sesame seeds
  • 1 Spring onion, sliced to garnish
  • Salt and pepper
  • Vegetable oil
For the cucumber salad
  • 1 Cucumber, in ribbons
  • 1 tbsp Soy sauce
  • 2 tbsps Cider vinegar
  • ½ tbsp Sesame oil
  • A pinch of granulated sugar
  • Chilli flakes
  • A pinch of sesame seeds
For the dressing
  • 100 ml Buttermilk
  • ½ tsp Gochujang
  • 1 Lime, juiced
  • 1 tsp Sesame oil
  • 1 Spring onion, minced
  • A small handful of coriander, minced
  • ½ tsp Garlic paste
  • Salt and pepper
  • Chilli flakes
Spicy Korean Wings with a Buttermilk Dressing and Cucumber Salad Spicy Korean Wings with a Buttermilk Dressing and Cucumber Salad

Spicy Korean Wings with a Buttermilk Dressing and Cucumber Salad

Korean wings have a characteristic thin, crispy coating, in comparison to American style chicken with a thick, craggly coating. 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. I also served this with some slaw, the recipe for which you can find here.

Prep 45 minutes
Total 45 minutes
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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!
Spicy Korean Wings with a Buttermilk Dressing and Cucumber Salad Spicy Korean Wings with a Buttermilk Dressing and Cucumber Salad

Spicy Korean Wings with a Buttermilk Dressing and Cucumber Salad

Korean wings have a characteristic thin, crispy coating, in comparison to American style chicken with a thick, craggly coating. 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. I also served this with some slaw, the recipe for which you can find here.

favorite
print
like
Prep 45 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
For the wings
  • 800 g Chicken wings, separated into wingettes and drumettes
  • 50 g Cornflour
  • 3 tbsps Gochujang
  • 3 tbsps Brown sugar
  • 3 tbsps Soy sauce
  • ½ tbsp Sesame oil
  • 1 Heaped teaspoon Garlic paste
  • 1 Heaped teaspoon Ginger paste
  • Good pinch of sesame seeds
  • 1 Spring onion, sliced to garnish
  • Salt and pepper
  • Vegetable oil
For the cucumber salad
  • 1 Cucumber, in ribbons
  • 1 tbsp Soy sauce
  • 2 tbsps Cider vinegar
  • ½ tbsp Sesame oil
  • A pinch of granulated sugar
  • Chilli flakes
  • A pinch of sesame seeds
For the dressing
  • 100 ml Buttermilk
  • ½ tsp Gochujang
  • 1 Lime, juiced
  • 1 tsp Sesame oil
  • 1 Spring onion, minced
  • A small handful of coriander, minced
  • ½ tsp Garlic paste
  • Salt and pepper
  • Chilli flakes

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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!