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.
Spread The Angry Around
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!
For a Mediterranean-twist, also try my harissa wings.
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Angry Wings
Ingredients
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
For the sauce
- ⅓ cup gochujang chile 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, minced
- 1 teaspoon garlic minced
- sesame seeds optional, for garnish
- green onions thinly sliced, optional, for garnish
Instructions
For the wings
- Toss wings in sauce before serving. Click here for our guide on how to sauce your wings.
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 and will not include any store-bought wing sauce or seasoning nutritional values.
