Spicy Korean BBQ Wings

Serves 4

toasted sesame seed & scallion, served with buttermilk-dill dressing

Korean BBQ Sauce:

1 c. Sweet Baby Ray’s BBQ Sauce

1 tbsp. Kimchee base

1 tsp. Toasted sesame oil

1 tbsp. Lime juice

Buttermilk Dill:

1 c. Kraft mayonnaise

1 c. Buttermilk

2 tbsp. Fresh chopped dill

Pinch of Garlic powder

Pinch of Onion powder

  1. Place all ingredients into a mixing bowl and mix well. Taste and add additional salt if desired. Keep refrigerated for at least 2 hours before use to allow the flavors to meld.
  2. Place the raw chicken wings in a 350 degree fryer, cook for around 10-12 minutes (all the way through). Cool chicken wings. Fry the wings again for 9 minutes until crispy. Toss the wings in Korean BBQ sauce. Sprinkle sesame seeds and scallions on top. Serve with lime and buttermilk dill dipping sauce on the side.