Spicy Korean Chicken Wings Recipe
IPA pickled veg / housemade buttermilk ranch
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Ingredients
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For the Spicy Korean Chicken Wings
For the IPA Pickled Veg
For the Housemade Buttermilk Ranch
Method
For the Spicy Korean Chicken Wings
- 1
Prepare the Marinade
In a large bowl, combine gochujang, soy sauce, honey, sesame oil, minced garlic, minced ginger, and black pepper. Mix until smooth.
- 2
Marinate the Chicken
Add the chicken wings to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for better flavor.
- 3
Cook the Wings
Preheat your oven to 400°F (200°C). Place the marinated chicken wings on a baking sheet lined with parchment paper. Bake for 40-45 minutes, turning halfway through, until crispy and cooked through.
- 4
Garnish
Once cooked, remove the wings from the oven and sprinkle with chopped green onions before serving.
For the IPA Pickled Veg
- 5
- 6
Pickle the Vegetables
Remove the saucepan from heat and let the pickling liquid cool slightly. In a clean jar, layer the julienned carrots, sliced cucumbers, and thinly sliced red onion. Pour the cooled pickling liquid over the veggies, ensuring they are submerged. Seal the jar and refrigerate for at least 2 hours, preferably overnight.
For the Housemade Buttermilk Ranch
- 7
Combine Ingredients
In a mixing bowl, whisk together buttermilk, mayonnaise, garlic powder, onion powder, dried dill, salt, and black pepper until smooth and well combined.
- 8
Chill
Cover the ranch dressing and refrigerate for at least 30 minutes before serving to allow the flavors to meld.