Forget standard buffalo sauce—these wings get an unforgettable upgrade. We’re trading classic hot sauce for a sweet, spicy, and savory gochujang glaze, then double-frying the wings for a shatteringly crisp exterior that stands up to the rich sauce. Served with a cool, herby ranch dressing, they’re the ultimate party appetizer or game-day snack.
Why You’ll Love This Recipe:
- Irresistible Flavor: Gochujang provides a complex, fermented chili flavor that’s miles ahead of standard hot sauce.
- Ultra-Crispy Texture: The cornstarch coating and double-fry method guarantee a crunch you can hear.
- Perfect Balance: The cool, creamy ranch dressing is the perfect counterpart to the spicy, sticky wings.
- Crowd-Pleasing: These wings will easily be the star of any gathering.
Recipe Details
- Prep Time: 15 minutes (plus optional resting time)
- Cook Time: 25 minutes
- Serves: 4 as a main, 6-8 as an appetizer
- Difficulty: Easy
Ingredients
For the Chicken Wings:
- 1.5 kg (3 lb 5 oz) chicken wings
- 1-2 teaspoons sea salt, for sprinkling
- Vegetable, canola, or peanut oil, for deep-frying
- 1 cup cornflour (cornstarch)
For the Asian Buffalo Sauce:
- ¼ cup gochujang (Korean chili paste)
- ½ cup barbecue sauce
- 100g (3.5 oz / about 7 tablespoons) unsalted butter, melted
For the Homemade Ranch Dressing:
- ⅓ cup whole egg mayonnaise
- ⅓ cup sour cream
- ¼ cup buttermilk
- 2 spring onions (scallions), finely sliced
- 2 tablespoons finely chopped fresh parsley
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
Equipment
- A large wok, Dutch oven, or heavy-bottomed pot for frying
- Deep-fry thermometer (highly recommended)
- Wire rack set over a baking sheet
- Two large mixing bowls
- Tongs or a spider strainer
Step-by-Step Instructions
Step 1: Prepare the Sauces
- Make the Buffalo Sauce: In a large bowl (big enough to toss all the wings later), whisk together the gochujang, barbecue sauce, and melted butter until smooth. Set aside.
- Make the Ranch Dressing: In a separate bowl, combine the mayonnaise, sour cream, buttermilk, spring onions, parsley, salt, and pepper. Whisk until smooth. Cover and refrigerate until ready to serve to allow the flavors to meld.
Step 2: Prep the Chicken Wings
- Pat the chicken wings completely dry with paper towels. Using a sharp knife or kitchen shears, cut each wing at the joint to separate the drumette from the wingette. (You can discard the wingtip or save it for stock).
- Place the wing pieces on a tray lined with paper towels. Sprinkle both sides generously with sea salt. Let them sit for at least 5-10 minutes. This step draws out excess moisture, which is the enemy of crispy skin.
Step 3: Heat the Oil & Coat the Wings
- Pour oil into your wok or pot until it’s about one-third full. Heat over medium-high heat to 175°C (350°F). If you don’t have a thermometer, test the oil by dipping the handle of a wooden spoon into it; if steady bubbles form around it, the oil is ready.
- While the oil heats, place the cornflour on a plate or in a shallow bowl. Working in batches, dredge each dried wing piece in the cornflour, shaking off any excess. The coating should be thin and even.
Step 4: Fry the Wings (First Fry)
- Carefully lower the coated wings into the hot oil in batches, being careful not to overcrowd the pot. Overcrowding will drop the oil temperature and make the wings greasy.
- Fry for 8-10 minutes, turning occasionally, until they are a very pale golden color and cooked through. The goal here is to cook the inside without too much browning. Remove with a spider strainer or tongs and drain on the wire rack.
Step 5: Fry the Wings (Second Fry – For Maximum Crisp)
- Increase the heat to bring the oil temperature up to 190°C (375°F).
- Carefully return all the par-cooked wings to the hot oil (you can do this in one batch now) and fry for a second time for 2-3 minutes, until deeply golden brown and incredibly crispy.
- Drain the wings immediately on the wire rack and sprinkle with a little more salt while they’re still hot.
Step 6: Sauce and Serve
- While the wings are still piping hot from the fryer, transfer them to the bowl with the Asian buffalo sauce.
- Toss vigorously until every wing is evenly and gloriously coated.
- Transfer the saucy wings to a serving platter. Serve immediately with the chilled ranch dressing on the side for dipping.
Chef’s Notes & Expert Tips
- The Double-Fry Secret: The first fry at a lower temperature cooks the chicken through. The second, hotter fry creates an unbelievably crispy, non-greasy crust. Don’t skip it!
- Gochujang Substitute: In a pinch, you can mix 2 tablespoons of sriracha with 1 tablespoon of soy sauce and 1 teaspoon of sugar, but the unique fermented flavor of gochujang is highly recommended.
- Drying is Crucial: The salting and pat-drying step is essential for crispy skin. For the best results, you can even leave the salted wings uncovered in the fridge for an hour.
- Baking Alternative: For a slightly less crispy but easier baked version, toss the cornstarch-coated wings with a little oil, bake on a rack at 220°C (425°F) for 40-50 minutes until crispy, then toss in the sauce.
- Make it a Meal: Serve these wings over a bed of jasmine rice with a side of quick-pickled cucumbers to cut through the richness.
Serving & Storage
- Serving: These wings are best served immediately, right after saucing, while the exterior is still crisp.
- Storing Leftovers: Store leftover sauced wings in an airtight container in the refrigerator for up to 2 days. Note that the skin will soften.
- Reheating: To recrisp, spread wings on a baking sheet and bake in a 200°C (400°F) oven for 10-15 minutes.
