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.
When the wife’s away, the hubby cooks?! I wish my hubby had your attitude. : )
So did you cook the wings separately and pour the sauce over them after simmering them all together?
I’m gonna have to try this.
I did like we always did it in the kitchens I worked at. Just put the crispy wings in a bowl with a ladle of sauce and swished them around in it.
Good to know. I just use the Chef Ramsey ‘Sticky Lemon Chicken’ recipe when I make wings but have been wanting to branch out.
I am not saying this is not delicious, but it is not buffalo wings. Louisiana hot sauce is fermented for 3 years in louisiana. The yeast there is different from the yeast here. It’s like wine, it tastes different wherever it is made. So… gochujang makes great korean chicken, but not great american buffalo wings. I just got here though, and have yet to suffer through deprivation.
One of the themes we have on this blog is how to be flexible and making something new with what you have available.
Just tried this. Smashing success! (except for the minor kitchen fire we had during the baking of the wings)
Fire extinguisher dust is my secret seasoning.
I got a bunch of wings + gochujang to use up so I think this may make an appearance on my dinner table this week!