Crispy Kimchi Wings

  • 5 Pounds-Whole Chicken Wings
  • To Taste-Kosher Salt/Black Pepper
  • To Dust-All Purpose Flour
  • To Fry-Corn Oil
  • To Garnish-Green Onions-sliced thin
  • To Garnish-Serrano Peppers-sliced thin
  • To Garnish-Sesame Seeds


  • 2 Cups-Kimchi
  • 3 Tablespoons-Granulated Sugar
  • 2 Tablespoons-Hacho Miso
  • 1 Tablespoon-Fish Sauce
  • 2 Tablespoons-Ponzo
  • 1 Tablespoon-Lemon Zest
  • ¼ Cup-Beer
  • 4 Tablespoons-Unsalted Butter



  1. In a blender puree kimchi with miso/fish/ponzu/lemon zest/beer and place in a small pot.
  2. Warm puree over medium high heat until slightly thickened, about 5 minutes.
  3. Lower heat top low and whisk in butter one tablespoon at a time, only adding next when previous has melted.
  4. Keep warm over very low heat.
  5. Season chicken wings with salt/pepper and dredge in flour to lightly coat.
  6. Shake off excess and place in deep fat fryer or shallow fry, cook until crisp and cooked through.
  7. Cook in batches, keeping previous batch in a low oven {175 degrees} while frying remaining wings.
  8. Toss fried wings with kimchi butter sauce, garnish with green onion/serrano peppers/sesame seeds.