Buffalo Wings with a Korean Twist

• 400g chicken wings
• 300g corn flour (corn starch)
• Salt and pepper to taste
• Oil for cooking

Marinade

• 60ml buttermilk/ yoghurt
• ½ onion, grated
• 1 clove garlic, finely chopped
• ½ thumb sized piece ginger, finely chopped
• 1 tbsp mirin

Sauce

• 1 tbsp butter
• 1-2 cloves garlic, finely chopped
• 25g ginger, peeled and finely chopped
• 4-5 tbsp buffalo sauce
• 1 tbsp Gochugaru
• 1 ½ tbsp mirin
• 1 ½ tbsp light soy sauce
• 1 ½ tbsp honey

In a large bowl, mix together all the marinade ingredients and combine with the chicken wings

Cover and place into the refrigerator to marinate for a minimum of one hour or ideally overnight for maximum flavour.

When ready to cook, dry the chicken once again using kitchen paper. Combine your cornflour, salt, and pepper in a large bowl, then add in the chicken wings, completely coating them.

Let them sit for about 10 minutes before preparing your oil for deep frying. Use a deep fat fryer or a wok or deep sided pot, fill ⅓ - ½ way with oil and bring to a medium heat. To test whether the oil is ready for deep frying, insert the tip of a wooden chopstick into the oil, if it begins to sizzle the oil is ready for frying. Carefully fry the chicken wings, cooling and draining excess oil on a stack of kitchen roll and double frying again once drained, to ensure they are extra crispy and golden brown.

Whilst your wings are draining and cooling, prepare your sauce ingredients. Using a frying pan, gently fry your ginger and garlic in a teaspoon of oil, over a medium heat, until soft.

Once soft, pour in your sauce ingredients and gently cook and reduce until sticky and glossy, but still runny. Remove from heat, add your crispy chicken wings into the pan, using a spoon to coat the wings completely in the sauce before serving.

Pile the wings on a serving dish or bowl, sprinkle with sesame seeds and serve with lots of extra napkins.