Korean BBQ Wings With Buttermilk Dill Is An Awesome Twist On A Classic

Black Tap

You can’t go wrong with these Korean BBQ wings from Black Tap. Serve them with this Buttermilk Dill dipping sauce and you’re golden.

Black Tap

Ingredients:

18 Chicken Wings (6 pieces to an order)
Korean BBQ Sauce (recipe below)
Lime (on the side)
Buttermilk dill (recipe below)
Sesame seeds & scallions

Method:

1. Place the raw chicken wings in a 350-degree fryer, cook for about 10-12 min (all the way through)
2. Cool chicken wings
3. Fry the wings again for 9 minutes until crispy
4. Toss the wings in Korean BBQ sauce (recipe below)
5. Sprinkle sesame seeds & scallions on top
6. Serve with lime and buttermilk dill dipping sauce on the side

Korean BBQ Sauce

Ingredients:

1 cup Sweet Baby Ray’s BBQ Sauce
1 Tbsp Kimchee Base
1 tsp Toasted sesame oil
1 Tbsp Lime juice

Method: Combine all ingredients and whisk well.

Buttermilk Dill

Ingredients:

1 cup Mayo
1 cup Buttermilk
2 Tbsp Fresh chopped dill
Pinch of garlic powder
Pinch of Onion powder

Method:

1. Place all ingredients to a mixing bowl and mix well.
2. Taste and add additional salt if desired.
3. Keep refrigerated for at least 2 hours before use to allow the flavors to meld