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Gochujang Wings

This is just a take on Buffalo Wings with a Korean Twist. Gochujang is my new favorite sauce. I used it in the Buffalo Cauliflower and chicken recipes; I will soon post a ribs recipe (I need to make it a few more times). I think the sauce's fermented nature gives everything a nice tang note at the end.



2 to 3lbs of wings, cut into mini drumsticks and the flippers.

Sauce 1

1/4 cup of Gochujang sauce

1/4 cup of honey

1/4 cup of soy sauce

1/4 cup of tomato paste

3 cloves of garlic, grated

1 shallot, grated

1 inch of ginger, grated

2 tablespoons of sesame oil

2 tablespoons of rice vinegar

1/2 teaspoon of black pepper

Sauce 2

1/4 cup of Gochujang sauce

1/4 cup of horseradish sauce

1/4 cup of ketchup

2 tablespoons of Honey


Preheat oven to 450 degrees.

Line a baking sheet with foil, place a rack on top, and spray the rack with non-stick spray.

Place all the sauce number one ingredients in a bowl and whisk together; place wings in a bowl and toss and set aside at room temp for thirty minutes, tossing a few times during the marinade.

Place all the ingredients for sauce number two in a bowl, whisk together, and place in the fridge.

Place wings on the prepared baking sheet in the oven and bake for thirty minutes, turning the wings every ten minutes and brushing with the remaining marinade. Remove from the oven when nicely charred. Let rest for five minutes before serving with sauce number two.

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