Korean Chicken Wings Recipe

Korean Chicken Wings Recipe:

These Korean chicken wings Recipe have the perfect balance of sweet, spiciness, tanginess, and savory flavors. The quick-to-prepare sauce, which has a consistency akin to BBQ sauce, coats the chicken beautifully and only takes five minutes to prepare. For parties and game nights, it makes the ideal appetizer.

I always put chicken wings in my shopping cart at the grocery store whenever I see them on sale. They’re one of my all-time favorite foods, and I love experimenting with different sauces. The appeal of wings is that they can be coated in almost any flavor combination because they are essentially a blank canvas.

The traditional Buffalo sauce will always be my favorite, but these Korean chicken wings are also pretty amazing. They have a rich thickness that coats the drumettes and wingettes somewhat like a BBQ sauce, and they have the ideal ratio of tanginess, savory/umami, sweet, and spice. The expression “finger licking good” certainly applies in this circumstance. 

Additionally, making this gochujang-based Korean wing sauce only takes 10 minutes and is almost as easy as making Buffalo sauce. It is definitely possible to prepare it while the chicken is cooking.

Ingredients:

• 2 tbsp butter
• 1/4 cup gochujang
• one tbsp soy sauce
• 1 tbsp minced garlic
• 2 tsp minced ginger
• two tbsp honey
• 2 tbsp rice wine
• 1 tbsp rice vinegar

Instructions

1. All ingredients should be combined in a saucepan and heated to a simmer.
2. For about 6 minutes, simmer the sauce, stirring occasionally, until it reaches the consistency of ketchup or barbecue sauce.
   

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3. Combine the sauce with the cooked chicken wings before serving right away.

Notes:

1. Scallions are an optional color garnish that I use on the chicken wings.Remainings can be kept in the refrigerator for up to five days in an airtight container.
   

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2. For up to three months, freeze food in an airtight container.
3. You can reheat food in the microwave, but from my experience, the oven results in less soggy skin. Heat through for 10 to 15 minutes in a 300F oven. If reheating directly from frozen, add an additional five minutes.
4. Make-ahead: You can prepare the sauce up to 4 days in advance. Just remember to reheat it before incorporating the meat. Don’t mix cold sauce with hot wings.

Source: fifteenspatulas