Korean BBQ & Buffalo Wings | The Hastings Table

Prep: 20 min · Cook: 1 hr 15 min · Difficulty: Medium · Serves: 4

Smoked or oven baked, these wings are next-level crispy and finished with two incredible sauces:

• Korean BBQ Sticky Glaze → sweet, spicy, glossy

• Creamy Buffalo Sauce → silky, tangy, buttery

Make both sauces in one session and serve them side by side for the ultimate game-day spread or one at a time!

Ingredients

For the Wings (Base Recipe - 4 lbs Total)

• 4 lbs chicken wings (flats & drums, divided into two 2-lb batches)

• 2 tsp baking powder (aluminum-free recommended)

• 2 tbsp cornstarch

• 2 tsp kosher salt

• 1 tsp black pepper

For the Korean BBQ Sticky Glaze (2 lbs batch)

• ⅓ cup gochujang (or 3 tbsp sriracha + 1 tbsp honey if needed)

• 3 tbsp soy sauce

• 3-4 tbsp brown sugar (to taste)

• 1½ tbsp rice vinegar

• 1 tbsp sesame oil

• 2 cloves garlic, microplaned

• ½ tsp ginger, microplaned (optional but recommended)

• Optional: 1–2 tbsp BBQ sauce (balances tang + boosts shine)

• Garnish: toasted sesame seeds + sliced green onions (be careful)

For the Creamy Buffalo Sauce (2 lbs batch)

• ½ cup Frank’s RedHot Original

• 6 tbsp salted butter (unsalted works too; just adjust salt)

• 2 tbsp ranch or blue cheese dressing (creamy richness)

• 1 tbsp honey (optional, balances spice)

• ½ tsp garlic powder

Instructions

Step 1 - Dry Brine the Wings (30–90 min)

1. Pat wings dry thoroughly.

2. In a large bowl, whisk together baking powder, cornstarch, salt, and pepper.

3. Toss wings evenly until lightly coated.

4. Place on a wire rack over a sheet pan and refrigerate, uncovered, 30–90 mins (longer = crispier skin).

Step 2 - Choose Your Cooking Method

Option A - Smoked + Crisped (Best Flavor)

1. Preheat smoker to 275°F (applewood or apple/cherry blend recommended).

2. Arrange wings skin-side up, spaced apart for airflow.

3. Smoke for 45–60 minutes, until internal temp reaches 150–160°F.

4. Crank smoker to 475°F and cook 12–15 mins more, flipping halfway.

5. Wings are done when skin is blistered and internal temp hits 190–200°F.

Option B - Oven-Baked + Crisped

1. Preheat oven to 425°F.

2. Arrange wings on a wire rack over a baking sheet (this is key for airflow).

3. Bake for 20 minutes, then flip and bake another 20 minutes.

4. Optional for max crisp: Broil 2-3 mins at the end - watch closely.

5. Internal temp should hit 190-200°F for tender, juicy wings with crackly skin.

Step 3 - Make the Sauces While Wings Cook

Korean BBQ Sticky Glaze

1. Combine gochujang, soy, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a saucepan.

2. Simmer gently over medium-low heat 5–6 mins until glossy and slightly thickened.

3. Keep warm on low.

Creamy Buffalo Sauce

1. In a separate saucepan over low heat, melt butter gently.

2. Whisk in Frank’s, ranch/blue cheese, honey, and garlic powder.

3. Stir until smooth + creamy (1–2 mins) - do NOT simmer.

4. Keep warm on low.

Step 4 - Toss & Serve

1. Split wings into two bowls:

   • Toss one half in Korean BBQ glaze → sprinkle sesame seeds + green onions.

   • Toss the other half in creamy buffalo sauce → serve with ranch/blue cheese.

2. Plate side by side for the ultimate party-wing platter.

Lessons Learned

• Less baking powder = better texture. Using 1 tsp per pound avoids any chalky taste.

• Always sauce after crisping. If you sauce too early, sugars burn and skin softens.

• KNIVES ARE SHARP - BE CAREFUL

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