Buttered Gochujang Chicken Wings 버터 고추장 닭날개

Posted by ZenKimchi in Food For Foreigners, Top Posts | 9 comments

More along the theme of cooking as many man foods as I can while the wife is away, I also got a hankerin’ for some chicken wings.  The challenge was that I couldn’t find a decent hot sauce at a decent price.  But… DUH… I have red pepper paste.  Gochujang 고추장.  So, how to make this into Buffalo wing sauce?

Turned out it was pretty easy.  Just think ddeokbokki.  In a saucepan I simmered the following:

• 3 big dollops Gochujang (I guess around 1/2 cup)
• 3 tablespoons Rice Vinegar
• 2 teaspoons Sugar
• 3 cloves Garlic, crushed
• 1/2 cup Butter

It didn’t need any salt because the gochujang is salty enough, and the red peppers give the sauce a dark fruity character that really worked on chicken wings.

Since my wifey is away, I deep fried the wings instead of baking them.  I also got myself a batch of sundae with extra liver to mix with the sauce, one of my nasty guilty pleasures.  There was no ranch dressing or blue cheese available, but I can get my hands on bottle Caesar dressing, which makes a great substitute.

I’m going to make wing sauce like this from now on.

Also check out Fencerider’s Korean Redneck Wings.

Joe McPherson is the founding editor of ZenKimchi. He is also dining editor for 10 Magazine and writes and consults for multiple publications. He is the only non-Korean judge for the Korean section of the Miele Guide--but don't ever call him a food critic.

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