Korean Buffalo Wings

[StainlessSteel]

I learned this from a friend's grandmother years ago and my memory has been a lil shady recently so I dont know how well I stuck to it. I recently got my hands on 30 pounds of chicken wings from my supplier so I figure its a good time to revisit this yummy recipe.

1. Take your favorite asian cleaver and cut the chicken wings into 3 pieces and throw away the tip, unless you like nibbling on the skin.

Sauce:
-gochujang
-sesame oil
-soy sauce
-honey
-2 cloves of garlic, minced
-red pepper powder
-cayenne pepper
-water

[Sorry I can't give you exact measurements, I'm lazy and usually eyeball it. Adjust it to your tastes and how spicy you like it. Typically I do equal parts sesame oil, soy sauce, honey, and red pepper powder. And double for gochujang.]

2. Mix them all in a bowel and slowly add water and keep stirring until you reach a smooth consistancy, like a milkshake.

3. Throw everything in a big bag and toss it around until all the pieces are covered. I was told to let it sit in the fridge for 30+mins. I dont know how necessary this step is.

4. Bake them in the over at the standard 350 for about 15-20mins. Flip them over and bake for another 10 mins just to be safe.

These can still be enjoyed with bleu cheese or ranch dressing.

[jeff]

Looks good, whats funny is in the picture of all the items used, I think not only do I have all of them, but also the same brands.

I guess its a MD thing =O

As far as the temperature goes



Then there's ZERO guessing if they're done yet.

[Jared]

looks awesome, but what is gochujang?

[jeff]

It's a Korean chili paste.



Doesn't everyone have this in their fridge? =)

[Jared]

would sriracha substitute ok?