Don’t serve the same ol’ chicken wings at this weekend’s game day party…make our Korean-Style Kimchi Gochujang Chicken Wings instead!
If you are a fan of spicy Buffalo chicken wings – but want to serve something new (and delicious of course!) at this weekend’s football party – these Korean-Style Kimchi Gochujang Chicken Wings are for you!
Inspiration for today’s Korean-Style Kimchi Gochujang Chicken Wings recipe came from watching a television cooking show one evening. (My husband Jack and I can’t agree on which show it was – he says it was Diners, Drive-Ins and Dive on the Food Network, I think it was Mike Colameco’s Real Food on Create TV!) 😉
Either way – Guy or Mike visited a restaurant where the chef was making some Korean-inspired chicken wings that were fried, then coated in a sauce made from the liquid from a jar of kimchi, Gochujang sauce, melted butter, and a variety of seasonings.
Both Kimchi and Gochujang are staples in Korean cooking. Kimchi is a side dish made from salted and fermented Napa cabbage and Korean radish, plus scallions, chili powder, ginger and some type of salted seafood that is referred to as Jeotgal. Gochujang is a fermented red chili paste used as a condiment or the base in sauces, and it has an earthy, spicy flavor with a touch of sweetness. Both can be found at your local supermarket.
Seeing Kimchi and Gochujang combined as a sauce in those Korean-Style Kimchi Gochujang Chicken Wings we saw on television immediately inspired Jack to try making this recipe at home. I needed a little convincing – I can tolerate only mildly spicy foods, and sometimes the funky, fermented smell of Kimchi gets to me (although I don’t really mind the taste of it!)
I have to admit – these Korean-Style Kimchi Gochujang Chicken Wings are fantastic, and I found myself reaching for another chicken wing to nibble on, again and again! Served with a sprinkle of fresh, chopped scallions on top, as well as some sesame seeds – this is a recipe you’ve got to make for your next party.Print
6 pounds fresh chicken wings, see Tips below in Notes
2 cups Kimchi with liquid, available at most supermarkets or online here
4 tablespoons melted butter
½ teaspoon cumin
½ teaspoon coriander
1 tablespoon granulated sugar
Vegetable oil for frying
Chopped scallion greens, for garnish
Sesame seeds, for garnish
Remove wing tips and save in the freezer for the next time you make stock. Separate the wingette from the drumette. Set aside.
In a small food processor or high-speed blender, puree kimchi until completely pureed. Add hot pepper paste and pulse to combine.
In a small sauce pan, melt butter over medium to low heat and once melted, add cumin, coriander and sugar and stir to combine.
Once sugar dissolves, add to kimchi mixture and blend to combine. Set aside.
Heat oven to 250 degrees F to keep chicken warm between batches.
Heat a heavy bottomed pot with enough oil to cover the wings as they fry, about three inches deep. Heat to 350 degrees F.
Place a rack over a sheet pan to collect oil drips.
Once the oil is hot, dry the wings with paper towels. Then using tongs, place one quarter of the wings in the hot oil and fry for about ten minutes, or when they are brown and crispy and start to float. Cut one open if you are not sure.
Using a spider or strainer, remove batch one to the rack just to drain slightly then using tongs, place in a large bowl, add one quarter of the sauce and toss to coat. Place on a pan and keep warm in the oven.
Repeat for the remaining three batches, letting the oil come back to 350 degrees F before adding more chicken.
Once all of the wings are done, place in a serving bowl or platter and top with chopped scallions and sesame seeds as garnish.
- When separating the wings, slide a sharp knife down towards the inside of the bend, keeping the back of the knife flat against the drum stick. Cut down until you feel the bone or knuckle. Grab the drumette and wingette and bend backwards, exposing the bone and cartilage. From there, just run the knife through the center between the two and they will come apart.
- To gauge the correct oil temperature, use a candy thermometer if you do not have any other way to control the temperature.
If Korean hot pepper paste is not available, any brand of chili paste will work as a substitute.
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