If you ever get a request for chicken wings, this is the recipe to pull out, Chef! Not only will you be serving homemade, freshly made polenta cornbread (don’t worry – it’s super easy to make), but crispy, BBQ-coated chicken wings, and creamy Kewpie mayo kimchi dressing for dunking.
Kimchi Ranch Dressing & Chicken Wings
Kimchi Ranch Dressing & Chicken Wings
with cheddar cheese cornbread
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- BBQ Flour
- Chicken
- Cornbread Flour
- Creamy Mayo
- Free-range Chicken Wings
- Grated Cheddar Cheese
- Kimchi
- Spring Onion
- Spring Onions
- Sugar
- The Sauce Queen Smokey BBQ Sauce
- Tinned Sweetcorn
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Milk (optional)
- Egg/s
- Butter
CORNBREAD
Preheat the oven to 200°C. Place a loaf tin or a small baking dish in the oven to heat up. Heat 20g of butter in the microwave or in a pot over the stove until melted. In a bowl, combine the sweetcorn, the melted butter, 1 egg, and 30ml of milk or water. Mix until combined. Add the cornbread flour, the grated cheese, the sugar (don’t add all the sugar if you’d prefer a more savoury cornbread), and seasoning.
BAKE
Carefully remove the loaf tin or baking dish from the oven and add a drizzle of oil. Swish the oil around to make sure the base is fully greased. Pour in the batter and spread out evenly. Return to the hot oven and bake until golden and a skewer comes out clean, 25-30 minutes. Remove from the oven and cool for 5-10 minutes before turning it out. Run a knife around the edge to help turn out the cornbread. Cut into pieces as desired.
KIMCHI RANCH DRESSING
In a bowl, combine the chopped kimchi, the creamy mayo, and the sliced spring onions (to taste). Set aside in the fridge.
WINGS PREP
Pat the chicken wings dry with paper towel. Place the wings in a bowl, add the BBQ flour, seasoning, and toss to coat.
CRISPY CHICKEN
Place a pan over medium-high heat with enough oil to cover the base. When hot, add the coated chicken wings and fry until crispy and cooked through, 8-10 minutes (flipping halfway). Drain on paper towel and place in a bowl. Add the BBQ sauce and toss to coat.
DINNER IS READY
Dish up the cornbread, side with the BBQ wings, and serve the ranch dressing on the side for dunking! Good job, Chef!
Tinned Sweetcorn - 60g
Cornbread Flour - 90ml
Grated Cheddar Cheese - 30g
Sugar - 20ml
Kimchi - 30g
Creamy Mayo - 60ml
Spring Onion - 1
Free-range Chicken Wings - 8
BBQ Flour - 40ml
The Sauce Queen Smokey BBQ Sauce - 50ml
CORNBREAD
Preheat the oven to 200°C. Place a loaf tin or a small baking dish in the oven to heat up. Heat 40g of butter in the microwave or in a pot over the stove until melted. In a bowl, combine the sweetcorn, the melted butter, 1 egg, and 60ml of milk or water. Mix until combined. Add the cornbread flour, the grated cheese, the sugar (don’t add all the sugar if you’d prefer a more savoury cornbread), and seasoning.
BAKE
Carefully remove the loaf tin or baking dish from the oven and add a drizzle of oil. Swish the oil around to make sure the base is fully greased. Pour in the batter and spread out evenly. Return to the hot oven and bake until golden and a skewer comes out clean, 25-30 minutes. Remove from the oven and cool for 5-10 minutes before turning it out. Run a knife around the edge to help turn out the cornbread. Cut into pieces as desired.
KIMCHI RANCH DRESSING
In a bowl, combine the chopped kimchi, the creamy mayo, and the sliced spring onions (to taste). Set aside in the fridge.
WINGS PREP
Pat the chicken wings dry with paper towel. Place the wings in a bowl, add the BBQ flour, seasoning, and toss to coat.
CRISPY CHICKEN
Place a pan over medium-high heat with enough oil to cover the base. When hot, add the coated chicken wings and fry until crispy and cooked through, 8-10 minutes (flipping halfway). Drain on paper towel and place in a bowl. Add the BBQ sauce and toss to coat.
DINNER IS READY
Dish up the cornbread, side with the BBQ wings, and serve the ranch dressing on the side for dunking! Good job, Chef!
Tinned Sweetcorn - 120g
Cornbread Flour - 180ml
Grated Cheddar Cheese - 60g
Sugar - 40ml
Kimchi - 30g
Creamy Mayo - 120ml
Spring Onion - 1
Free-range Chicken Wings - 16
BBQ Flour - 80ml
The Sauce Queen Smokey BBQ Sauce - 100ml
CORNBREAD
Preheat the oven to 200°C. Place a loaf tin or a small baking dish in the oven to heat up. Heat 60g of butter in the microwave or in a pot over the stove until melted. In a bowl, combine the sweetcorn, the melted butter, 2 eggs, and 90ml of milk or water. Mix until combined. Add the cornbread flour, the grated cheese, the sugar (don’t add all the sugar if you’d prefer a more savoury cornbread), and seasoning.
BAKE
Carefully remove the loaf tin or baking dish from the oven and add a drizzle of oil. Swish the oil around to make sure the base is fully greased. Pour in the batter and spread out evenly. Return to the hot oven and bake until golden and a skewer comes out clean, 30-35 minutes. Remove from the oven and cool for 5-10 minutes before turning it out. Run a knife around the edge to help turn out the cornbread. Cut into pieces as desired.
KIMCHI RANCH DRESSING
In a bowl, combine the chopped kimchi, the creamy mayo, and the sliced spring onions (to taste). Set aside in the fridge.
WINGS PREP
Pat the chicken wings dry with paper towel. Place the wings in a bowl, add the BBQ flour, seasoning, and toss to coat.
CRISPY CHICKEN
Place a pan over medium-high heat with enough oil to cover the base. When hot, add the coated chicken wings and fry until crispy and cooked through, 8-10 minutes (flipping halfway). You may need to do this step in batches. Drain on paper towel and place in a bowl. Add the BBQ sauce and toss to coat.
DINNER IS READY
Dish up the cornbread, side with the BBQ wings, and serve the ranch dressing on the side for dunking! Good job, Chef!
Tinned Sweetcorn - 180g
Cornbread Flour - 270ml
Grated Cheddar Cheese - 90g
Sugar - 60ml
Kimchi - 60g
Creamy Mayo - 180ml
Spring Onions - 2
Free-range Chicken Wings - 24
BBQ Flour - 120ml
The Sauce Queen Smokey BBQ Sauce - 150ml
CORNBREAD
Preheat the oven to 200°C. Place a loaf tin or a small baking dish in the oven to heat up. Heat 80g of butter in the microwave or in a pot over the stove until melted. In a bowl, combine the sweetcorn, the melted butter, 2 eggs, and 120ml of milk or water. Mix until combined. Add the cornbread flour, the grated cheese, the sugar (don’t add all the sugar if you’d prefer a more savoury cornbread), and seasoning.
BAKE
Carefully remove the loaf tin or baking dish from the oven and add a drizzle of oil. Swish the oil around to make sure the base is fully greased. Pour in the batter and spread out evenly. Return to the hot oven and bake until golden and a skewer comes out clean, 30-35 minutes. Remove from the oven and cool for 5-10 minutes before turning it out. Run a knife around the edge to help turn out the cornbread. Cut into pieces as desired.
KIMCHI RANCH DRESSING
In a bowl, combine the chopped kimchi, the creamy mayo, and the sliced spring onions (to taste). Set aside in the fridge.
WINGS PREP
Pat the chicken wings dry with paper towel. Place the wings in a bowl, add the BBQ flour, seasoning, and toss to coat.
CRISPY CHICKEN
Place a pan over medium-high heat with enough oil to cover the base. When hot, add the coated chicken wings and fry until crispy and cooked through, 8-10 minutes (flipping halfway). You may need to do this step in batches. Drain on paper towel and place in a bowl. Add the BBQ sauce and toss to coat.
DINNER IS READY
Dish up the cornbread, side with the BBQ wings, and serve the ranch dressing on the side for dunking! Good job, Chef!
Tinned Sweetcorn - 240g
Cornbread Flour - 360ml
Grated Cheddar Cheese - 120g
Sugar - 80ml
Kimchi - 60g
Creamy Mayo - 250ml
Spring Onions - 2
Free-range Chicken Wings - 32
BBQ Flour - 160ml
The Sauce Queen Smokey BBQ Sauce - 200ml
Woolies Products in this dish
