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.
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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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