Name: Korean Buffalo Wings
Cook time: 1 hour
Total time: 1 hour
Yield: Makes 8 snack servings
Ingredients: 1/2 cup plain rice vinegar (not seasoned); 6 tablespoons sugar; 1/3 cup Frank's RedHot Original Cayenne Pepper Sauce, or to taste; 1 teaspoon soy sauce; 1/4 teaspoon salt; 4 pounds chicken wings, about 26; 1 cup rice flour; 1 teaspoon salt; 1/2 teaspoon black pepper; About 5 cups vegetable oil

Buffalo-style chicken wings have long ruled the roost, but there's a spicy new upstart poised to challenge their spot at the top of the game-day menu: Korean wings.

With their balance of salty, sweet, and spicy, Korean wings are packed with delicious flavor, but they also come with a lengthy ingredient shopping list. By fusing the best elements and techniques from Korean and Buffalo-style wings, we've come up with a dynamite wing that's—dare we say it?—better than the sum of its parts.

In this version, the iconic Frank's RedHot Original sauce (which can still be slathered as liberally as you wish) is balanced by the sweet-and-sour tang of rice vinegar and soy sauce. Gone is the hefty dose of butter; instead, a very light coating of rice flour keeps the wings super-crispy, even a day later.

Recipe notes

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