Found this wing recipe earlier this spring. Looked interesting so I made a trip to a local Asian food store to pick up some gochujang and gochugaru.
Here are the ingredients:
6 pounds chicken wings (about 24), tips discarded and wings split
1/4 cup canola oil
Kosher salt
Freshly ground pepper
1/3 cup gochujang (Korean chile paste)
2 tablespoons gochugaru (Korean chile powder)
2 tablespoons sugar
1 tablespoon toasted sesame oil
1 tablespoon water
2 teaspoons unseasoned rice vinegar
2 teaspoons soy sauce
2 teaspoons minced peeled fresh ginger
1 teaspoon minced garlic
Sesame seeds and thinly sliced scallions, for garnish
Mixing up the paste;
Paste is a nice dark red color;
Cooked the wings on the performer instead of in the oven of course;
And plated with some veggies;
I made a few changes to that recipe because the paste is quite thick and it makes it hard to coat the wings. I doubled the rice vinegar, sesame oil, water and soy sauce. I also added 1 tsp of red pepper flakes for a little more heat. I didn't have any fresh ginger today so I used 1 tsp of powdered ginger this time. This sauce is sooo good. Smells delightful too. I've made these wings 3 times in the last few weeks. I only use a 3lb bag of frozen wings instead of the 6lbs the recipe calls for. I will just use half of the paste now and the other half this weekend. I didn't have any scallions on hand for garnish either. A nice change of pace from buffalo wings.
Here is full recipe taken from Food and Wine magazines website;
http://www.foodandwine.com/recipes/chicken-wings-with-angry-sauce
Here are the ingredients:
6 pounds chicken wings (about 24), tips discarded and wings split
1/4 cup canola oil
Kosher salt
Freshly ground pepper
1/3 cup gochujang (Korean chile paste)
2 tablespoons gochugaru (Korean chile powder)
2 tablespoons sugar
1 tablespoon toasted sesame oil
1 tablespoon water
2 teaspoons unseasoned rice vinegar
2 teaspoons soy sauce
2 teaspoons minced peeled fresh ginger
1 teaspoon minced garlic
Sesame seeds and thinly sliced scallions, for garnish
Mixing up the paste;
Paste is a nice dark red color;
Cooked the wings on the performer instead of in the oven of course;
And plated with some veggies;
I made a few changes to that recipe because the paste is quite thick and it makes it hard to coat the wings. I doubled the rice vinegar, sesame oil, water and soy sauce. I also added 1 tsp of red pepper flakes for a little more heat. I didn't have any fresh ginger today so I used 1 tsp of powdered ginger this time. This sauce is sooo good. Smells delightful too. I've made these wings 3 times in the last few weeks. I only use a 3lb bag of frozen wings instead of the 6lbs the recipe calls for. I will just use half of the paste now and the other half this weekend. I didn't have any scallions on hand for garnish either. A nice change of pace from buffalo wings.
Here is full recipe taken from Food and Wine magazines website;
http://www.foodandwine.com/recipes/chicken-wings-with-angry-sauce
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