Spicy Korean Chicken Wings with Smoked Onion Ranch featuring Chimac Korean Hot Sauce

What do you get when you take two iconic Irish brands and combine them into one simple recipe? The ultimate pub grub at home! This recipe is super simple and the flavours are banging.

400g chicken wings

150ml Chimac Korean Hot Sauce

100g butter

Flour for dusting

Seasoning

For the Sauce:

2 tbsp Builín Blasta Smoked Onion Mayo

1 tbsp plain yogurt

1 tsp lemon juice

1 tsp dried or fresh dill

a pinch of salt

To make: Shake the chicken wings in seasoned flour either in a large bowl or a large plastic bag. Coat the wings all over with flour. Next, you can bake, fry or air fry your wings until the wings are lovely and crispy on the outside and the meat is tender and juicy, about 25 minutes in a 180 degree oven, 7-8 minutes in a fryer or 20 minutes in an air fryer.

While the wings are cooking, make your sauces. First melt your butter and combine with the Chimac Korean Hot sauce. Place in a large bowl or pot that you can toss your wings in after they’re coked.

Make the Smoked Onion Ranch by combining all ingredients and mixing well.

Once the wings are cooked, toss them in your hot sauce, either by shaking them around in your bowl or use tongs to gently coat the wings (depends on your personality type really, but we won’t get into that here…). Place the wings in a fancy serving bowl and serve with plenty of paper towels, some celery sticks and the ultimate dipping sauce- Smoked Onion Ranch.