Buldak Chicken Wings with Cheesy Corn
By Sarah Entwistle, @supperbysarah_
Buldak Chicken Wings with Cheesy Corn
By Sarah Entwistle, @supperbysarah_
Yield/Serves:
20 to 24 wings
Elevate your next summer barbecue with the bold flavors of Korea by combining two of my favorite dishes: buldak chicken and cheesy corn. The marinade, packed with gochujang, gochugaru, and Thai chili peppers, delivers a fiery kick, while the sweet corn, creamy Kewpie mayo, and melty mozzarella provide a satisfying balance. This dish embodies the spirit of Korean anju, the perfect companion to your favorite alcoholic beverage (insert soju) and ideal for lively evenings with friends (hello karaoke!). It’s messy, finger-licking good - served here as an appetizer but equally delicious as a hearty main course when you swap in chicken thighs. And with a generous amount of flavorful sauce at your disposal, I recommend freezing any leftovers for a future use, ideally buldak ramen!
Special Equipment:
- Cast-iron grill (or outdoor grill)
Ingredients:
- 2 lb chicken wings
- 2 heads corn
- 1 bunch scallions
- 2-inch piece ginger
- 2 cloves garlic
- 1 Thai chili pepper
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons gochujang*
- 2 tablespoons gochugaru*
- 1/4 cup chicken broth
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 1/2 cup sprite
- 1/4 cup kewpie mayo*
- 1 teaspoon sugar
Note If you have access to a local H Mart, I highly recommend shopping here to source quality Asian ingredients.
Method:
Wash and dry the fresh produce. Cut off the corn kernels from the cob. Thinly slice the scallions, separating the white bottoms from the green tops. Peel and finely chop the ginger. Peel and finely chop the garlic. Remove the stem and de-seed the pepper; finely chop. In a medium bowl, whisk together chicken stock, soy sauce, honey, gochujang, gochugaru, and sesame oil.
Heat a drizzle of olive oil over medium-high heat in a saucepan. Add the garlic, ginger, and chili pepper; season with salt. Cook, stirring occasionally, for 1 to 2 minutes, or until fragrant and slightly softened. Carefully add the gochujang mixture and sprite and season with a pinch of salt. Bring to a simmer and cook for 6 to 8 minutes, or until the sauce is thickened and coats the back of a spoon. Turn off the heat and transfer to a heat-proof container; let cool to room temperature.
Pat the chicken wings dry and season with salt. Add to a bowl and cover with half the cooled marinade (reserving the other half); toss to coat. Cover with plastic wrap and transfer to the refrigerator for at least 1 hour, but ideally overnight.
Bring the wings to room temperature. Heat your grill pan (or grill) until hot; coat with a thin layer of oil. Add your wings to the grill in an even layer, working in batches if necessary. Cook for about 10 to 12 minutes on each side, or until the internal temperature reaches 165 degrees fahrenheit. Remove from the heat and place on a cooling rack.
Meanwhile, heat a drizzle of olive oil over medium-high heat in a saucepan. Add the corn and white scallion bottoms and season with salt. Cook, stirring occasionally, for 4 to 5 minutes, or until lightly browned and slightly softened. Add the reserved marinade, kewpie mayo, and sugar and stir to combine. Continue cooking for 3 to 4 minutes, or until the sauce has slightly reduced. Turn off the heat and stir in the shredded cheese until melted; taste then season with salt if desired. Place the chicken wings on a platter and top with the cheesy corn mixture. Garnish with the green scallion tops.