TR
The Rub SocietyPrep time:
00:10
Cook time:
00:20
Create an explosion of flavor with Angus & Oink Korean BBQ Rub and Heavenly Hell Buffalo Bluff Sauce in these Korean BBQ Chicken Wings. Rub the wings generously with the aromatic blend, then grill to perfection. Finish with a glaze of Buffalo Bluff Sauce for a spicy kick. These wings are a flavor-packed sensation, perfect for any gathering or game day feast.
Ingredients
- 1kg of chicken wings
- 300g plain flour
- 100g tapioca flour or corn flour
- 1 tsp baking powder
- 30g Korean Seasoning
- Oil for coating
Instructions
- In a bowl, mix the flours and baking powder together, cover the chicken in flour making sure every inch is coated, set aside.
- In a separate bowl take 100g of the flour mixture already made and add water until you get a very thin batter, approx 300ml of water.
- Light your BBQ You could also deep fry the chicken if you don't have at the BBQ accessories. Get the BBQ up to 400-500F and arrange the chicken around the outside of the vortex.
- Set on a baking tray.
- Light your BBQ. You could also deep fry the chicken if you don't have at the BBQ accessories. Get the BBQ up to 400-500F and arrange the chicken around the outside of the vortex.
- Place the lid on the BBQ and wait for about 15 minutes. Look for the crust to start firming up and then spray or use a brush to coat the chicken in oil. You can use veg oil, rapeseed or even a blend with sesame. Place lid back on and wait 15 mins. repeat the oil process and allow the chicken to air fry in the oil until it becomes crispy. Use the oil liberally.
- For the sauce - In a pan, mix Heavenly Hell Buffalo Bluff sauce with honey, sesame oil, a little fish sauce, a dash of soy sauce and a squeeze of lime. Stir to warm and combine the ingredients and make a beautiful sticky glaze.
- Submerge the chicken pieces into the glaze or paint on with a brush.
- Serve in Tacos with pickled veg, on a bed of rice or eat straight from the board. Super tasty crunchy Korean BBQ fried chicken!!
