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I was big time happy with these angry chicken wings. ‘Angry’ because they pack a little kick, but not so much that your mouth is on fire. A very nice kick. This was my first time cooking with gochujang chile paste, and I really loved it. It’s sort of savory, sort of sweet, and sort of spicy. It contains fermented soybeans but the flavor isn’t overwhelming. A little gochujang does go a long ways, but it sure makes for one fantastic wing sauce.
The Perfect Heat
The angry chicken wing sauce would also be good on grilled pork chops or grilled ground chicken or turkey burgers. Just dab a little on top before you dig in. If you make the sauce ahead of time and keep it in the fridge, it might thicken up a bit. Just add a few drops of water and stir to get the desired consistency.
I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!
Love spicy wings like I do? Also try my fiery Catalina wings.
Angry Chicken Wings
Ingredients
For the wings
- 4 pounds chicken wings flats and drumettes separated, tips discarded or saved for making chicken broth
- ¼ cup vegetable oil
- Kosher salt
- ground black pepper
For the sauce
- ⅓ cup chili paste
- 2 tablespoons chili powder
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 1 tablespoon water
- 2 teaspoons unseasoned rice vinegar
- 2 teaspoons soy sauce
- 2 teaspoons fresh ginger peeled and minced
- 1 teaspoon garlic minced
- Sesame seeds for garnish (optional)
- green onions thinly sliced, for garnish (optional)
Instructions
For the wings
- Place wings into a large resealable bag.
- Add the oil.
- Add the salt and pepper. Seal the bag, and toss gently to coat.
- Refrigerate for 1-3 hours before cooking.
- When done, place wings in a large bowl and add sauce. Toss to coat.
For the sauce
- Whisk all ingredients together until smooth. Add a bit more water if needed if the sauce is too thick.
Nutrition
Nutritional values are approximate.
