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Seoul Wings from Billy Dec, Class of ’95

Billy Dec – CEO/Founder, Sunda New Asian, Class of ’95

Seoul Wings Recipe

Watch Executive Chef, Mike Morales, prepare Seoul Wings for TODAY in Nashville – Video

  • Chicken Wings
    • Ingredients
      • 5 pounds of jumbo chicken wings (Wing tip attached)
      • 6 cups plus of potato starch
      • Canola oil for frying
    • Instructions
      • Dredge wings in potato starch, make sure to get the starch in all the parts of the chicken.
      • Place in 350-degree fryer for 6 minutes.
      • Set aside. When ready to eat, place the wings back into the fryer and cook for an additional 6 minutes.
  • Seoul Sauce
    • Ingredients
      • 2 tablespoon, canola oil
      • 1⁄4 cup, chopped garlic
      • 1⁄2 cup, dried chinese chili pepper or chili de arbol
      • 1⁄2 pound, dark brown sugar
      • 4 cups, mirin
      • 2 cups, soy sauce
      • 1 cup, distilled white vinegar
      • 1 cup, yellow mustard
      • 1 cup, light corn syrup
      • 1 cup, gochugang (korean chili paste)
    • Instructions
      • Heat oil in a pot.
      • Saute garlic and chilis until fragrant.
      • Add remaining ingredients and mix well.
      • Simmer for 20 minutes on medium temperature.
  • Seoul Wings
    • Ingredients
      • Chicken wings
      • Seoul sauce
      • Roasted peanuts (chopped)
      • Cilantro sprigs
      • Sliced scallions
      • Crispy rice noodles
    • Instructions
      • In wok or large pan, add sauce and bring to a simmer.
      • Add wings and toss until coated.
      • Place on top of crispy rice noodles, add remaining sauce.
      • Garnish with roasted peanuts, cilantro, and scallions.

Billy’s Homecoming Memories

  • What makes great tailgating food?

Something that screams bright comfort food, that you can eat without utensils, tastes amazing hot or cold, and makes everyone’s mouths water when they see it. I love an all-in-one killer combo of savory, tangy, spicy and sweet like our Sunda Seoul Wings!

  • Do you have a favorite story about homecoming at U of I?

U of I was super kind to invite me out last year for Homecoming to receive the LAS Alumni Award where I got to join the ridiculously energizing and heart-pumping Marching Band as they played their way into the stadium and out onto the field! That was a trip for sure—will never forget it!

  • Do you have a favorite homecoming or tailgating tradition?

I love to amp up the food and cocktail game when tailgating, and share far and wide. I do comfort food but with a twist from Sunda—I love to not only share the culture, but also literally shock people and make them smile, because they are usually just expecting solid basics.

  • Tell us about your tailgating recipe.

Who doesn’t love fried chicken wings?! Our Sunda Seoul Wings are just huge, crunchy on the outside, juicy on the inside, with a uniquely vibrant and delicious layered effect with all kinds of Southeast Asian ingredients (including Korean chili paste gochujang)! 

  • What else goes well with your recipe—a particular drink or accompaniment?

Sunda Old Fashioned –

  • 2 oz bourbon
  • .5 oz cherry gastrique
  • 3 dashes angostura bitters
  • 3 dashes orange bitters