Comments on: Buttered Gochujang Chicken Wings 버터 고추장 닭날개

By: ZenKimchi

ZenKimchi — Thu, 28 Jan 2010 14:42:06 +0000

Fire extinguisher dust is my secret seasoning.

By: Steve

Steve — Thu, 28 Jan 2010 13:25:10 +0000

Just tried this. Smashing success! (except for the minor kitchen fire we had during the baking of the wings)

By: ZenKimchi

ZenKimchi — Thu, 26 Nov 2009 10:45:56 +0000

One of the themes we have on this blog is how to be flexible and making something new with what you have available.

By: cynthia

cynthia — Thu, 26 Nov 2009 10:21:19 +0000

I am not saying this is not delicious, but it is not buffalo wings. Louisiana hot sauce is fermented for 3 years in louisiana. The yeast there is different from the yeast here. It’s like wine, it tastes different wherever it is made. So… gochujang makes great korean chicken, but not great american buffalo wings. I just got here though, and have yet to suffer through deprivation.

By: Steve

Steve — Thu, 26 Nov 2009 06:54:53 +0000

Good to know. I just use the Chef Ramsey ‘Sticky Lemon Chicken’ recipe when I make wings but have been wanting to branch out.

By: ZenKimchi

ZenKimchi — Thu, 26 Nov 2009 06:42:21 +0000

I did like we always did it in the kitchens I worked at. Just put the crispy wings in a bowl with a ladle of sauce and swished them around in it.

By: Steve

Steve — Thu, 26 Nov 2009 05:46:47 +0000

So did you cook the wings separately and pour the sauce over them after simmering them all together?

I’m gonna have to try this.

By: Tammy

Tammy — Thu, 26 Nov 2009 04:35:12 +0000

When the wife’s away, the hubby cooks?! I wish my hubby had your attitude. : )