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Photo for - Crispy Korean Chicken Wings with Kimchi Dip

Crispy Korean Chicken Wings with Kimchi Dip

An abundance of umami flavours envelop these oven-crisp chicken wings and make their way into a fiery yet cool dipping sauce to seal in the experience.

  • Yields: 60 minutes
  • Preparation: 12 servings

Ingredients

  • 1 cup (250mL) STIRLING - Churn84 Salted 250g, melted and divided
  • 1 1/2 cup (375mL) GAY LEA - Gold Premium Sour Cream
  • 6 lb (3Kg) chicken wings, split and patted dry
  • 1 tbsp (15mL) baking powder
  • 2 tbsp (30mL) pepper
  • 1 tsp (5mL) garlic powder
  • 3/4 cup (175mL) Korean red chilli paste
  • 1 cup (250mL) kimchi, chopped and drained

Instructions

  1. Preheat oven to 425°F (220°C). Place rack on lower level. Line large rimmed baking sheet with foil; place baking rack on top. Brush rack with 1/4 cup (60 mL) butter.
  2. In large bowl, combine baking powder, pepper and garlic powder. Add chicken wings; toss to coat. Transfer to prepared pan, leaving space in between.
  3. Bake, turning once, for 40 to 45 minutes or until wings are deep golden and crisp.
  4. In large bowl, whisk remaining butter with chili paste; add wings and toss well to coat.
  5. In small bowl, stir sour cream with kimchi; serve with wings for dipping.
  • Look for Korean red chili paste and kimchi in your local Asian market.
Photo of - Crispy Korean Chicken Wings with Kimchi Dip

Ingredients

  • 1 cup (250mL) STIRLING - Churn84 Salted 250g, melted and divided
  • 1 1/2 cup (375mL) GAY LEA - Gold Premium Sour Cream
  • 6 lb (3Kg) chicken wings, split and patted dry
  • 1 tbsp (15mL) baking powder
  • 2 tbsp (30mL) pepper
  • 1 tsp (5mL) garlic powder
  • 3/4 cup (175mL) Korean red chilli paste
  • 1 cup (250mL) kimchi, chopped and drained