Chef Chris Scott's Korean-style hot wings

Korean-Style Chicken Wings

Chef Chris Scott fuses Korean and Southern flavors for his original hot wings.

Epicurious' 4 Levels series features two cooks and a professional chef from the Institute of Culinary Education preparing different versions of classic comfort foods. In the latest episode, Chef Chris Scott shares a spicy, tangy recipe.

"My dish is going to be a fusion of two cultures," Chef Chris says. "My wife is Korean, my background is in Southern food. This dish encompasses both of our styles."

He sources free-range, hormone-free chicken, tenderizes the meat with yogurt, and uses garlic, soy and sesame for flavor. Chef Chris fries his wings for golden crispiness and utilizes more of the meat with a crépinette, or sausage.

Watch the video to see how kimchi and Gochujang are incorporated, and get the complete recipe below.


Korean-Style “Chicken Wings” with Kkaennip Kimchi and Gochujang


For the kimchi:

  • 60 Parilla leaves (Kkaennip)
  • 3 tablespoons Korean red chili flakes
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons minced garlic
  • 1 teaspoon sugar
  • 1 teaspoon roasted sesame seeds
  • 1/2 cup Water or Kombu Broth

For the chicken wing crépinette:

  • 1 1/2 cups ground chicken (wing) meat
  • 2 cloves garlic, minced
  • 1 egg
  • 1 teaspoon fresh cilantro, chopped
  • 1 teaspoon fresh parsley, chopped
  • 1 tablespoon minced ginger
  • Salt and pepper to taste
  • Caul fat

For the chicken wings:

  • 6 whole chicken wings
  • 1/4 cup sesame oil
  • 2 tablespoons garlic powder
  • 2 tablespoons soy sauce
  • 1 cup Greek yogurt
  • 3 cups all-purpose flour
  • 3 tablespoons cornstarch
  • 4 tablespoons vinegar powder
  • 4 tablespoons Gochujang powder
  • 2 tablespoons salt
  • Fresh scallions, for garnish
  • Fryer oil


For the kimchi:

  1. Wash the kkaennip under running water, holding the stems together, shaking off excess water. Pat dry with a paper towel.
  2. Mix all the seasoning together in a small bowl. Take a teaspoon of this mixture and spread over each leaf, and place in a stack. Pour remaining sauce mixture over the leaves and cover tightly with a lid. Let this sit out unrefrigerated for a few hours then place in refrigerator. This will keep for a few weeks.

For the chicken wing crépinette:

  1. In a small mixing bowl add the ground chicken, garlic, egg, herbs, ginger and seasonings. Mix together until combined.
  2. Lay out caul fat and cut 2-inch-by-1-inch squares. Put about 2 tablespoons of the meat farce in the middle of the caul fat square. Spread the meat and roll up the crépinette like a cigar.
  3. Take a saute pan and over medium heat, sear the crépinette on all sides until golden and cooked through. Serve immediately.

For the chicken wings:

  1. In a medium-sized mixing bowl, add the sesame oil, garlic powder, soy and yogurt and mix together. Add the raw wings and marinate for an hour or more.
  2. In a separate bowl, mix the all-purpose flour and cornstarch.
  3. Take the wings out of the marinade, taking off excess, and dredge in the flour mixture.
  4. Fry in a preheated dutch oven at 350 F for 6 to 8 minutes or until wings have internal temperature of 165 F.
  5. Once fried, transfer to a wire rack to drip dry.
  6. Season with the mixture of salt and powders. Garnish with fresh scallion.

Learn more about Korean cooking at ICE.

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