My new favorite ingredient is Gochujang, or Korean chili paste. This slightly spicy fermented concoction can be added to any sauce or marinade, offering a bit of heat and umami flavors that you won’t find in standard hot sauces. Gochujang, for most of us, creates a unique taste and it is especially good on hot wings.
In this recipe, these wings are prepared on the grill and brushed with my tantalizing Korean BBQ sauce, featuring Gochujang. The preparation is simple, but the first step is to get your hands on some Gochujang online or at a Korean grocery store. I hope you fall in love with Gochujang like I have and add it to some of your favorite recipes.
1/2 cup Gochujang
1/3 cup rice wine vinegar
1/3 cup brown sugar
1/4 cup granulated sugar
1/2 cup soy sauce
1 pound chicken wings
(Serves 4 Appetizer Portions)
1. In a saucepan, add all the ingredients, except the chicken wings and grapeseed oil. Turn the heat to medium and let the sauce cook for 8 minutes, stirring occasionally. Remove the sauce from the heat and pour in a bowl.
2. Preheat the grill to medium heat, about 375 degrees. Toss the wings in 3 tablespoons grapeseed oil. When the grill is hot, place the wings on the grill to cook on the first side 4 minutes.
3. Flip the wings over and brush with BBQ sauce. Cook the wings another 4 minutes and flip over again. Brush with another coat of BBQ sauce. Repeat this step two times, so the wings have three coats of BBQ sauce.
4. Remove the wings from the grill.
5. Serve on a platter with some extra BBQ sauce. Enjoy!