Recipe courtesy of The Chubby Pickle
Korean Chile Wings
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2358
- Total Fat
- 200
- Saturated Fat
- 38
- Carbohydrates
- 83
- Dietary Fiber
- 6
- Sugar
- 59
- Protein
- 66
- Cholesterol
- 372
- Sodium
- 3589
- Total: 1 hr
- Active: 50 min
Ingredients
Wings:
Vegetable oil, for frying
2 1/2 pounds chicken wings
Salt and pepper
Korean Chile Sauce:
1/4 cup lime juice
1 ounce garlic
1 ounce fresh ginger
3/4 cup honey
1 cup gochujang
1 cup sesame oil
Blue Cheese Dressing:
4 ounces blue cheese crumbles
1/4 cup buttermilk
1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons champagne vinegar
1/4 tablespoon garlic powder
1/4 tablespoon onion powder
Dash Worcestershire sauce
Salt and pepper
Garlic Ginger Aioli:
2 tablespoons chopped fresh ginger
Lime juice, for pureeing ginger,
2 tablespoons chopped fresh garlic
Oil, for pureeing garlic
1/4 cup chopped scallions
1 cup mayonnaise
Black sesame seeds, for garnish
Assorted veggies, for serving
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!