This sauce is sweet, spicy and packed with umami thanks to several ingredients.
First, there’s the Gochujang, a Korean fermented chili paste. It’s sweet, salty, and spicy (but not burn your face off spicy! Just right). The next umami-packed ingredient is Hikari Shiro Koji, a sauce made from fermented rice. It can be used to replace salt but it is relatively neutral so useful in many different cooking applications. Add some seasoned rice vinegar for a little tang, some good soy sauce (the kind you get in an Asian market. If you use the watered down version, you’ll need to use more and it will water down the sauce). I use the one in the picture (and I do not know the name of it because I cannot read the label) but it’s also relatively available at grocery stores that have a good Asian section. Mae Ploy chili sauce can usually be found there as well, or on Amazon. Adds a nice, sweet kick along with some brown sugar. Crushed garlic rounds out the whole thing.
Prepare your wings for frying. These were bagged, frozen wings that I defrosted and dried with a paper towel so they didn’t splatter when added to the deep fryer.
I use this Delonghi RotoFry for all of my frying needs. It’s excellent because the chamber cooks more food with more overall oil in it, and rotates the food in and out of the oil making it crisper while holding less grease. I fry in duck fat which is excellent for flavor. It’s also expensive so having to use less is definitely a bonus.
Fry your wings for about 5-7 minutes in the oil, which has been preheated to 350 degrees Fahrenheit, or until the internal temperature is 165 degrees Fahrenheit.
Then toss your wings in the sauce.
The sweet, spicy umami packed flavor was a big hit with my family. Even my son was a fan, and he’s a purist when it comes to wings (Buffalo sauce is what he wants) so I also made him a plate with Buffalo just in case (that’s just Frank’s Red Hot with a little melted butter) but he also enjoyed these.
Gochujang Chicken Wings
- Deep Fryer
- ¼ cup brown sugar
- ¼ cup Mae Ploy Chili Sauce
- 1/8 cup seasoned rice wine vinegar
- 2 tablespoons good quality soy sauce
- 3 tablespoons Gochujang
- 1 tablespoon white miso
- 2 cloves garlic, minced
- 24 chicken wings defrosted and patted dry
- Combine sauce ingredients. Deep fry wings in oil preheated to 350 degree Fahrenheit (I use duck fat) for about 5 minutes until internal temperature is 165 degrees Fahrenheit. Toss wings in sauce directly after removing from fryer, and serve.