Try this delicious Korean Buffalo Wings recipe made on a Yoder Smokers Flat-top Grill. Enjoy the perfect combination of flavorful Korean-style wings and the cool and creamy Kimchi Ranch.
WHAT YOU'LL LOVE
- Resting the seasoned wings on a rack before grilling helps the rub set. Letting them sit for 30-45 minutes while the coals come up to temperature gives the seasoning time to adhere, rather than sliding off the moment the wings hit the grill.
- The buffalo sauce is built and cooled before it ever touches the wings. Simmering the gochujang, hot sauce, and butter mixture ahead of time lets the flavors meld, and cooling it prevents the wings from steaming and losing their char when tossed.
- Kimchi blended into the ranch adds tang without overpowering the base. Processing it smooth with the mayo and sour cream distributes its flavor evenly, rather than leaving chunky, uneven bites of kimchi throughout the dip.
- Whisking the sauce again just before tossing brings it back together. Since the sauce separates slightly as it cools, a quick re-whisk restores a smooth, glossy texture before it coats the wings.
Korean Buffalo Wings with Kimchi Ranch
Tom Jackson
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
Korean
Servings
5
Prep Time
20 minutes
Cook Time
20 minutes
Calories
446
Chef Tom fires up the Yoder Smokers Adjustable Charcoal Flat-top Grill for Korean Buffalo Wings with Kimchi Ranch!
Ingredients
- 4-5 lb whole chicken wings
-
Cattleman’s Grill California Tri-Tip Seasoning, fine ground
- 1/2 cup Gochujang fermented chile paste
-
1/4 cup Cattleman’s Grill Pit Fire Hot Sauce
- 2 tbsp rice vinegar
- 1 tsp fish sauce
- 1 tsp garlic, fine grated on microplane
- 1 tsp fresh ginger, fine grated on microplane
- 1 tsp cayenne powder
- 1/4 tsp celery seed
- 3/4 cup unsalted Butter
- 1/2 cup kimchi
- 1/2 cup Kewpie mayo
- 1/2 cup sour cream
- 1/4 cup tbsp green onion, minced
Korean Buffalo Sauce:
Kimchi Ranch:
Directions
- Season your whole wings with fine ground Cattleman’s Grill California Tri-Tip Seasoning and let sit on a wire rack for 30-45 minutes while you fire up the grill.
- Fill two chimney starters full of lump charcoal and light in the burn grate of the Yoder Smokers Flat-Top Charcoal Grill. When the charcoal is burning red to the top, dump in one half of the grill.
- To make the kimchi ranch, combine kimchi, sour cream and mayo in a blender/food processor and blend until smooth. Fold in minced green onion. Store in the refrigerator.
- To make the Korean Buffalo Sauce, combine all ingredients in a small skillet. Bring to a simmer. Whisk occasionally, and simmer for about 5-10 minutes. Transfer to the refrigerator and let cool.
- Dab excess moisture from the surface of the wings using a paper towel (some seasoning will be removed as well).
- Place the wings over the hot charcoal, grilling on both sides until lightly charred. Remove the wings from the grill when the internal temperature passes 175ºF. Remove from the grill. Place in a large mixing bowl.
- Whisk the cooled Korean Buffalo Sauce to bring it back together. Pour over the wings. Toss inside the bowl to coat the wings.
- Serve the Korean Buffalo Wings topped with more sliced green onions and the Kimchi Ranch for dipping.
Recipe Note
Recipe FAQ
Why rest the seasoned wings on a rack before grilling?
Letting them sit for 30-45 minutes while the coals heat up gives the rub time to adhere to the surface, rather than falling off the moment the wings hit the grill.
Why cool the buffalo sauce before tossing the wings in it?
Cooling it first prevents the hot sauce from steaming the wings once tossed, which would soften the char you just built on the grill.
Why blend the kimchi into the ranch instead of just mixing it in?
Processing it smooth with the mayo and sour cream distributes the kimchi's tangy flavor evenly throughout the dip, rather than leaving uneven, chunky bites.
Why whisk the sauce again right before tossing it with the wings?
The sauce can separate slightly as it cools in the refrigerator. A quick re-whisk brings it back to a smooth, glossy consistency before it goes on the wings.
What internal temperature should the wings reach?
175°F, well above USDA's 165°F minimum for poultry — this recipe gets that number right.
How indoor-friendly is this recipe?
3 out of 5 — the sauce and ranch can be made entirely on a stovetop; a hot cast iron skillet or broiler can approximate the char on the wings, though direct coals give the best result.
Recipe Highlights
Resting after seasoning: This gives the rub time to set before the wings hit the grill.
Cooling the sauce before tossing: This keeps the wings from steaming and losing their char.
Blending the kimchi ranch smooth: This distributes tangy flavor evenly rather than leaving uneven chunks.
A final whisk before serving: Bringing the cooled sauce back together restores its glossy texture right before it coats the wings.
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Nutrition
Nutrition
- Nutrition Serving Size
- 10.6 oz
- per serving
- Calories
- 446
- Carbs
- 5 grams
- Protein
- 42 grams
- Fat
- 28 grams
- Sodium
- 392 milligrams
