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Ingredients
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Wings & Marinade
Kimchi Buffalo Sauce
Garnish & Serving
Method
Wings & Marinade
Prep the wings
Pat the chicken wings very dry with paper towels. Remove any excess skin or wing tips if desired. Place wings in a large bowl.
Season wings evenly with kosher salt, black pepper, and garlic powder. Drizzle the vegetable oil over the wings and toss to coat. Sprinkle the baking powder over wings and toss again—this creates a crisp exterior when baked or fried.
Let the seasoned wings rest uncovered in the refrigerator for 30–60 minutes if time allows. This helps dry the skin for crisping.
Cook the wings: Option A - Oven (recommended): Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack and bake 40–45 minutes, turning once halfway, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). Option B - Fry: Heat oil in a deep fryer or large pot to 350°F (175°C). Fry wings in batches 8–10 minutes until golden and cooked through, drain on paper towels. Option C - Air Fryer: Preheat air fryer to 400°F (200°C). Cook wings in a single layer 20–25 minutes, shaking every 5–7 minutes, until crisp and cooked through.
Kimchi Buffalo Sauce
While the wings cook, prepare the sauce. Place a medium skillet over medium heat. Add the chopped kimchi and cook 2–3 minutes to warm and slightly mellow the raw kimchi flavor, stirring to release some juice.
Add the unsalted butter to the skillet and let it melt into the kimchi, then stir in the hot sauce, rice vinegar, brown sugar, and gochujang (if using). Simmer gently 2–3 minutes, stirring, until the sugars dissolve and the sauce is cohesive.
Turn heat to low and whisk in the sesame oil, lime juice, and reserved kimchi juice (if you want a thinner consistency, add up to 1–2 tablespoons). Taste and adjust seasoning with 1/4 tsp salt, more lime for brightness, or more hot sauce for heat.
Remove from heat. For a smoother, slightly emulsified sauce, transfer the mixture to a blender or use an immersion blender and pulse once or twice; alternatively leave it chunky for texture.
Finish & Serve
Transfer the hot wings to a large mixing bowl. Pour the warm kimchi buffalo sauce over the wings. Toss thoroughly so each wing is evenly coated. Work in batches if necessary to avoid crowding.
Arrange coated wings on a platter. Sprinkle the chopped cilantro and sliced scallions evenly over the wings. Finish with a light dusting of toasted sesame seeds.
Serve immediately with optional ranch or blue cheese dressing on the side for dipping and lime wedges if desired.