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)
- Water
- Paper Towel
- Milk (optional)
- Egg/s
- Butter
- Seasoning (salt & pepper)
CORNBREAD
Preheat the oven to 200°C. Place a loaf tin or a small baking dish in the oven to heat up. Heat 20g [40g]|#7DA0D7 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 [60ml]|#7DA0D7 of milk or water. Mix until combined. Add the cornbread flour, the 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 Kimchi, the creamy mayo, and the 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!
CORNBREAD
Preheat the oven to 200°C. Place a loaf tin or a small baking dish in the oven to heat up. Heat 20g [40g]|#7DA0D7 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 [60ml]|#7DA0D7 of milk or water. Mix until combined. Add the cornbread flour, the 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 Kimchi, the creamy mayo, and the 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!
CORNBREAD
Preheat the oven to 200°C. Place a loaf tin or a small baking dish in the oven to heat up. Heat 60g [80g]|#7DA0D7 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 [120ml]|#7DA0D7 of milk or water. Mix until combined. Add the cornbread flour, the 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 Kimchi, the creamy mayo, and the 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!
CORNBREAD
Preheat the oven to 200°C. Place a loaf tin or a small baking dish in the oven to heat up. Heat 60g [80g]|#7DA0D7 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 [120ml]|#7DA0D7 of milk or water. Mix until combined. Add the cornbread flour, the 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 Kimchi, the creamy mayo, and the 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!
Frequently Asked Questions
What is the preparation time for Kimchi Ranch Dressing & Chicken Wings?
The preparation time for Kimchi Ranch Dressing & Chicken Wings with cheddar cheese cornbread is between 30 and 50 minutes.
What is the total time required to make Kimchi Ranch Dressing & Chicken Wings with cheddar cheese cornbread?
The total time required to make Kimchi Ranch Dressing & Chicken Wings with cheddar cheese cornbread is between 40 and 60 minutes.
How many servings does Kimchi Ranch Dressing & Chicken Wings provide?
4 servings
What are the main ingredients in Kimchi Ranch Dressing & Chicken Wings?
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
What is the nutritional information of Kimchi Ranch Dressing & Chicken Wings?
Calories: 1543, Carbs: 111 grams, Fat: grams, Protein: 78.6 grams, Sugar: 41.9 grams, Salt: 1532 grams
How do I prepare Kimchi Ranch Dressing & Chicken Wings?
CORNBREAD: Preheat the oven to 200°C. Place a loaf tin or a small baking dish in the oven to heat up. Heat 20g [40g]|#7DA0D7 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 [60ml]|#7DA0D7 of milk or water. Mix until combined. Add the cornbread flour, the cheese, the sugar (don’t add all the sugar if you’d prefer a more savoury cornbread), and seasoning. 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! 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. 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. KIMCHI RANCH DRESSING: In a bowl, combine the kimchi, the creamy mayo, and the spring onions (to taste). Set aside in the fridge. 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.
What should be prepared from my kitchen to make Kimchi Ranch Dressing & Chicken Wings?
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
How many calories does Kimchi Ranch Dressing & Chicken Wings have?
1543 calories
How much fat content does Kimchi Ranch Dressing & Chicken Wings have?
grams
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