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1.5kg (3 lb 5 oz) chicken wings
sea salt, for sprinkling
vegetable oil, for deep-frying
1 cup cornflour (cornstarch)
Asian buffalo sauce:
¼ cup gochujang*
½ cup barbecue sauce
100g (3.5 oz) unsalted butter, melted
Ranch dressing:
⅓ cup whole egg mayonnaise
⅓ cup sour cream
¼ cup buttermilk
2 spring onions (scallions), finely sliced
2 tbsp finely chopped parsley
½ tsp salt
½ tsp cracked black pepper
To make the Asian buffalo sauce, combine the ingredients in a large bowl. Set aside.
For the ranch sauce, add the ingredients to a large bowl and mix to combine. Add to a small serving bowl and set aside.
Cut the chicken wings in half between the wingette drumette. Place chicken onto a tray with some paper towel and generously sprinkle with salt. Leave for 5 minutes to draw out excess moisture.
Meanwhile, fill a wok or saucepan to about one-third capacity with the vegetable oil. Heat over high heat. The oil is hot enough when a wooden spoon dipped into the oil forms small little bubbles. As your oil is heating, place the cup of cornflour onto a tray.
Dust each chicken wing in the cornflour until evenly coated, being sure to tap off any excess. Carefully lower the chicken pieces into the oil (do this in batches if your wok is small) and cook for about 20 minutes or until golden in colour and cooked through. Drain on a rack placed over some paper towel and sprinkle with extra salt.
Transfer the wings to the bowl of buffalo sauce and mix until each piece is well coated. Empty out on to a serving plate and serve with the ranch dressing on the side.
– Gochujang is a Korean fermented chilli paste. It can be found in the Asian aisle at most supermarkets or order it online.
Revived my love to cook!
The recipes are fairly simple and most are prepared in under 30min. The flavours are outstanding and Marion is such a great communicator. Love the videos. Thank you, from Canada!