Chicken wings with buffalo sauce recipe
Crispy baked chicken wings with Korean barbecue and buffalo sauce Musician and chef Loyle Carner wowed everyone with these crunchy, sticky and utterly delicious chicken wings. Even better, they're oven-baked, and come with a choice of Korean or hot buffalo sauce. 1kg/2lb 4oz chicken wings2 tsp baking powder2 tsp cornflour2 tsp flaky salt 1kg/2lb 4oz chicken wings 2 tsp baking powder 2 tsp cornflour 2 tsp flaky salt 85g/3oz gochujang3 tbsp ketchup2 tbsp mirin2 tbsp dark soy sauce2 tbsp honey1 tbsp brown sugar4 cloves garlic, grated1½ tbsp rice wine vinegar 85g/3oz gochujang 3 tbsp ketchup 2 tbsp mirin 2 tbsp dark soy sauce 2 tbsp honey 1 tbsp brown sugar 4 cloves garlic, grated 1½ tbsp rice wine vinegar 25g/1oz unsalted butter1 garlic clove, grated30ml/1fl oz hot sauce 25g/1oz unsalted butter 1 garlic clove, grated 30ml/1fl oz hot sauce 2 spring onions, chopped1 tbsp sesame seeds 2 spring onions, chopped 1 tbsp sesame seeds Method To make the chicken wings, line a deep baking tray with aluminium foil and set a wire rack inside. Dry the chicken wings with kitchen paper, then place in a large bowl. Sprinkle with the baking powder, cornflour and salt and toss until thoroughly and evenly coated. Place the chicken wings on the rack, ensuring you leave space between each wing. Transfer to the fridge, uncovered, for at least an hour and up to 24 hours.Preheat the oven to 230C/210C Fan/Gas 8. Once hot place the wings in the middle of the oven and cook for 20 minutes. Carefully turn the wings and cook on the other side for a further 15–30 minutes, until cooked through and golden-brown. Meanwhile, to make the Korean sauce, whisk together gochujang, ketchup, mirin, soy sauce, honey, and brown sugar in a small pan. Cook over a medium heat and cook, stirring occasionally until the sugar has melted and it reaches a gentle simmer. Simmer the mixture for 4–5 minutes, until slightly reduced. Then, mix in the grated garlic. Remove the mix from the pan, pour into a medium bowl and whisk in the rice vinegar. Set aside until ready to serve. To make the buffalo sauce, melt the butter with grated garlic over a medium heat. Once the garlic is softened and the butter is slightly bubbling add the hot sauce. Whisk together and remove from the heat. Divide the chicken wings evenly between the two sauces and toss to coat. Serve the wings with the chopped spring onions and sesame seeds. To make the chicken wings, line a deep baking tray with aluminium foil and set a wire rack inside. Dry the chicken wings with kitchen paper, then place in a large bowl. Sprinkle with the baking powder, cornflour and salt and toss until thoroughly and evenly coated. To make the chicken wings, line a deep baking tray with aluminium foil and set a wire rack inside. Dry the chicken wings with kitchen paper, then place in a large bowl. Sprinkle with the baking powder, cornflour and salt and toss until thoroughly and evenly coated. Place the chicken wings on the rack, ensuring you leave space between each wing. Transfer to the fridge, uncovered, for at least an hour and up to 24 hours. Place the chicken wings on the rack, ensuring you leave space between each wing. Transfer to the fridge, uncovered, for at least an hour and up to 24 hours. Preheat the oven to 230C/210C Fan/Gas 8. Once hot place the wings in the middle of the oven and cook for 20 minutes. Preheat the oven to 230C/210C Fan/Gas 8. Once hot place the wings in the middle of the oven and cook for 20 minutes. Carefully turn the wings and cook on the other side for a further 15–30 minutes, until cooked through and golden-brown. Carefully turn the wings and cook on the other side for a further 15–30 minutes, until cooked through and golden-brown. Meanwhile, to make the Korean sauce, whisk together gochujang, ketchup, mirin, soy sauce, honey, and brown sugar in a small pan. Cook over a medium heat and cook, stirring occasionally until the sugar has melted and it reaches a gentle simmer. Simmer the mixture for 4–5 minutes, until slightly reduced. Then, mix in the grated garlic. Meanwhile, to make the Korean sauce, whisk together gochujang, ketchup, mirin, soy sauce, honey, and brown sugar in a small pan. Cook over a medium heat and cook, stirring occasionally until the sugar has melted and it reaches a gentle simmer. Simmer the mixture for 4–5 minutes, until slightly reduced. Then, mix in the grated garlic. Remove the mix from the pan, pour into a medium bowl and whisk in the rice vinegar. Set aside until ready to serve. Remove the mix from the pan, pour into a medium bowl and whisk in the rice vinegar. Set aside until ready to serve. To make the buffalo sauce, melt the butter with grated garlic over a medium heat. Once the garlic is softened and the butter is slightly bubbling add the hot sauce. Whisk together and remove from the heat. To make the buffalo sauce, melt the butter with grated garlic over a medium heat. Once the garlic is softened and the butter is slightly bubbling add the hot sauce. Whisk together and remove from the heat. Divide the chicken wings evenly between the two sauces and toss to coat. Divide the chicken wings evenly between the two sauces and toss to coat. Serve the wings with the chopped spring onions and sesame seeds. Serve the wings with the chopped spring onions and sesame seeds. Recipe tips You can also air fry these chicken wings. Heat the air fryer to 200 and cook the wings for 25 minutes, turning halfway through, or until completely cooked through. Proceed to dip or coat in the glaze and serve. If you need this recipe to be gluten-free, double check the labels on some of the sauces to be extra certain. Products may differ.