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gochujang wings

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?

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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.

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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.

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

Also check out Fencerider’s Korean Redneck Wings.

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