For the marinade combine buttermilk and Club House Korean Style BBQ Seasoning. Add chicken wings to the marinade, mix until completely coated. Refrigerate for 6 to 8 hours.
Remove wings from marinade, drain excess liquid.
For the breading combine flours and corn starch. Dust chicken wings with flours blend.
For the sauce combine all ingredients with the exception of the butter. Simmer and reduce liquid to a light glaze. Add butter, whisk until completely melted.
Service
Deep-fry at 350F (175C) for 7 to 8 minutes or until internal temperature is above 165F (75C).
