Kimchi Wings



  • 20 Springer chicken wings

Wing Sauce Base

  • 2 tbsp sesame oil
  • 2 small shallots, diced
  • 4 garlic clove, crushed
  • 1 tbsp fresh ginger, grated
  • 1/4 Cup Gochujang (Fermented Korean Chili Paste)
  • 1/2 Cup Ketchup
  • 1/4 Cup Simple Syrup ( 50/50 water sugar brought to boil and cooled)
  • 4 tablespoon soy sauce
  • 1 tsp fish sauce
  • 1/4 Bunch Cilantro pick leaves to garnish and finely chop the stems

Blue Cheese Sauce

  • 1 Cup Kimchi, chopped
  • 1/2 Cup Sour Cream
  • 1/2 Cup Dukes Mayonnaise
  • 1/2 Cup Butter Milk
  • 4 oz Gorgonzola Blue Cheese

Preparation Instructions

  1. To make wing sauce: add sesame oil, shallots, garlic, and ginger to pot on low to medium heat. Cook and stir until aromatic.
  2. After shallots and garlic are cooked down, add chili paste, ketchup, simple syrup, and soy sauce.
  3. Mix together and reduce slightly.
  4. In large pot with oil at 300°F, add wings and cook until internal temperature reaches 165°F.
  5. To make blue cheese ranch sauce: In bowl, add kimchi, sour cream, mayonnaise, butter milk.
  6. Mix together until well incorporated.
  7. Add blue cheese.
  8. Take wings out and let them rest on a paper towel for 5-10 minutes.
  9. Get oil in large pot to 400°F and add wings in for second fry for 4 minutes or until brown and crispy.
  10. In a bowl, toss wings with wing sauce and cilantro.
  11. Plate tossed wings on plate with blue cheese dip and enjoy!

AUTHOR: Matt Basford

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