Recipe courtesy of The Chubby Pickle
Recipe courtesy of The Chubby Pickle
Episode:
From Chicken to Chiles
Korean Chile Wings
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- Level: Intermediate
- Total: 1 hr
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2358
- Total Fat
- 200 g
- Saturated Fat
- 38 g
- Carbohydrates
- 83 g
- Dietary Fiber
- 6 g
- Sugar
- 59 g
- Protein
- 66 g
- Cholesterol
- 372 mg
- Sodium
- 3589 mg
- Level: Intermediate
- Total: 1 hr
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2358
- Total Fat
- 200 g
- Saturated Fat
- 38 g
- Carbohydrates
- 83 g
- Dietary Fiber
- 6 g
- Sugar
- 59 g
- Protein
- 66 g
- Cholesterol
- 372 mg
- Sodium
- 3589 mg
Ingredients
Wings:
Korean Chile Sauce:
Blue Cheese Dressing:
Garlic Ginger Aioli:
Directions
Special equipment:
a deep-fryer or deep-fry thermometer- For the wings: Bring the oil to 350 degrees F in a deep-fryer or Dutch oven.
- Toss the wings in salt and pepper, then fry for 8 minutes. Set aside to cool. (Keep the oil hot.)
- For the Korean chile sauce: Combine the lime juice, garlic and ginger in a blender, then blend until smooth. Add the honey and blend long enough to combine. Add the gochujang and sesame oil and blend until smooth.
- For the blue cheese dressing: In a blender, combine half the blue cheese crumbles with the buttermilk, sour cream, mayonnaise, vinegar, garlic powder and onion powder. Blend until smooth. In a large bowl, combine the contents of the blender with the remaining blue cheese and Worcestershire, then whisk until incorporated. Season to taste.
- For the garlic ginger aioli: Place the ginger in a blender and add lime juice to cover. Blend until smooth, then transfer to a bowl. Place the garlic in a blender and cover with oil; blend until smooth. Return the ginger purée to the blender along with the scallions. Add the mayonnaise to the blender and blend until incorporated.
- Fry the par-cooked wings for 5 minutes. At the same time, heat a noncoated pan over medium heat. Transfer the wings to the pan and increase the heat to high. Pour a generous amount of Korean chile sauce on the wings, tossing constantly, until the wings begin to develop a nice char. Garnish with the black sesame seeds. Serve with the blue cheese dressing, garlic ginger aioli and assorted veggies.
Cook’s Note
The Korean chile sauce is great on anything!
