Korean Chili Wings as served at The Chubby Pickle in Highlands, New Jersey as seen on Diners, Drive-ins and Dives, season 35.
Recipe courtesy of The Chubby Pickle

Korean Chile Wings

Getting reviews...
  • Level: Intermediate
  • Total: 1 hr
  • Active: 50 min
  • Yield: 4 servings



Korean Chile Sauce:

Blue Cheese Dressing:

Garlic Ginger Aioli:


Special equipment:
a deep-fryer or deep-fry thermometer
  1. For the wings: Bring the oil to 350 degrees F in a deep-fryer or Dutch oven.
  2. Toss the wings in salt and pepper, then fry for 8 minutes. Set aside to cool. (Keep the oil hot.)
  3. 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.
  4. 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.
  5. 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.
  6. 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!