Angry Wings

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.

Angry Wings

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.

You’ll also want to make these awesome wing recipes:
Jalapeno Peach Wings
Buffalo Wild Wings Honey BBQ Wings
Meijer Korean BBQ Style Wings

Angry Wings

Prep Time1 hr
Cook Time45 mins
Course: Appetizer

Ingredients

For the wings

  • 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
  • 2 tablespoons canola oil
  • Your favorite wing seasoning I used Fire-Eater Rub

For the sauce

  • 1/3 cup gochujang chile paste
  • 2 tablespoons chile powder
  • 2 tablespoons sugar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon water
  • 2 teaspoons unseasoned rice vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons minced peeled fresh ginger
  • 1 teaspoon minced garlic
  • Sesame seeds and thinly sliced green onions for garnish optional

Instructions

For the wings

For the sauce

  • Whisk all ingredients together until smooth. Add a bit more water if needed if the sauce is too thick.

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