Blasian Wings (bulgogi Bbq Blend Or Caribbean Jerk Bulgogi Bbq) Recipe
Jumbo wings fried naked and tossed in our signature blend of sauces.
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Ingredients
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Wings
Breading & Frying (naked fry means no batter; optional light dust)
Bulgogi BBQ Blend Sauce
Caribbean Jerk Bulgogi BBBlend (alternate sauce option)
Finishing & Serving
Method
Wings
Pat the wings very dry with paper towels. If wings are whole, separate into drumettes and flats and discard or reserve tips. Season evenly with kosher salt and black pepper.
If you plan a truly 'naked' fry, skip the dusting step. For a slightly crisp exterior without batter, toss wings in a large bowl with the optional flour/cornstarch mix (see next section) just until lightly coated.
Breading & Frying (naked fry)
Optional light dust mix
Whisk together all-purpose flour, cornstarch, garlic powder, and onion powder in a shallow bowl. Place wings into the bowl and toss briefly so they have a light, even dusting—do not fully dredge or create a batter.
Heat oil
Pour neutral oil into a deep heavy pot or Dutch oven to a depth of 2–3 inches (about 2 cups for a medium pot). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle steadily.
Fry wings
Working in batches so not to overcrowd the pot, gently lower wings into the hot oil using tongs or a spider. Fry 8–10 minutes per batch until the skin is deep golden and the internal temperature reaches 165°F (74°C). For extra-crispy wings, fry in two stages: 6 minutes at 325°F (163°C), rest 5 minutes, then finish 2–3 minutes at 375°F (190°C).
Drain
Remove wings to a wire rack set over a sheet pan or to a plate lined with paper towels to drain. Let rest 2 minutes — they will crisp further as they rest.
Bulgogi BBQ Blend Sauce
Make sauce
In a small saucepan over low-medium heat combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, mirin (or sherry) and rice vinegar. Stir to dissolve sugar and bring to a gentle simmer about 2 minutes to meld flavors; do not boil vigorously. Taste and adjust: add more gochujang for heat, or a splash more mirin for sweetness.
Finish sauce
Remove from heat and whisk in butter (optional) for gloss and mouthfeel. Keep warm.
Toss wings
Place fried wings in a large mixing bowl. Pour warm bulgogi sauce over wings and toss quickly and evenly with tongs so each piece is coated. Transfer to a serving platter and sprinkle toasted sesame seeds and thinly sliced scallions on top. Serve immediately with lime wedges if desired.
Caribbean Jerk Bulgogi BBBlend (alternate sauce option)
Make sauce
In a small bowl or saucepan combine soy sauce, brown sugar, lime juice, minced scallion, minced garlic, grated ginger, minced scotch bonnet (use less or omit if you want milder heat), allspice, thyme, and vegetable oil. Warm gently over low heat just until sugar dissolves and aromatics bloom, about 1–2 minutes.
Finish sauce
Taste and adjust acidity or heat. Whisk in butter (optional) for sheen if desired. Keep warm.
Toss wings
Place the drained fried wings into a large bowl. Pour the warm Caribbean Jerk Bulgogi sauce over wings and toss to coat completely. Transfer to a serving platter and garnish with chopped scallions and cilantro. Serve immediately with lime wedges.
Finishing & Serving
Serve wings hot on a platter. Provide extra sauce on the side if you expect seconds. Offer lime wedges for squeezing and small bowls for dipping. Leftovers keep well refrigerated up to 2 days; re-crisp in a 400°F (200°C) oven for 8–10 minutes before tossing in fresh sauce.