The Unbeatable Korean Gochujang Chicken Wings
If you're craving a fiery twist to your regular chicken wings, then say hello to the Korean Gochujang Chicken Wings!
This dish cleverly combines the heat of Korean chili paste and pepper flakes with the subtle sweetness of honey and mirin, promising a delightful culinary adventure.
So, what's the secret sauce behind the magic of these wings? It's Gochujang - a Korean chili paste that's a mix of spicy, sweet, and umami flavors, and an absolute game-changer in the kitchen.
Ingredients
- 500 grams of chicken wings
- Salt and pepper, to taste
- 2 tbsp Korean chili paste (Gochujang)
- 1 tbsp Korean chili pepper flakes (Gochugaru)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 4 tbsp mirin
- 2 tbsp honey
- 1 tbsp garlic powder
- 1 tbsp olive oil
- 1 tsp garlic, minced
Crafting the Gochujang Wings
- Mix all the ingredients together to form the marinade.
- Sprinkle the chicken wings with a dash of salt and pepper. For even cooking, punch holes into the thickest parts of the wings.
- Immerse the chicken wings in the marinade, ensuring they're well-coated. Let them sit in the fridge for at least 4 hours or even overnight to fully absorb the flavors.
- Bake the marinated wings, covered in foil, in the oven at 180 C or 350 F for about 30 minutes. The foil will protect the wings from burning.
- Garnish your dish with green onions, sesame seeds, and lemon wedges. Dig in and enjoy!
Sneaky Substitutes
Can't find all the ingredients? Don't sweat it! You can replace the Korean chili paste with a mix of red pepper flakes, soy sauce, and a touch of sugar. And if you can't find mirin, a splash of white wine or rice vinegar will do the trick. Remember, cooking is all about improvising!
A Nutritious Bite
Given the serving size of 100 grams each serving has around:
- Calories: 290
- Carbohydrate Content: 10g
- Cholesterol Content: 85mg
- Fat Content: 20g
- Protein Content: 18g
- Saturated Fat Content: 5g
- Sodium Content: 400mg
- Sugar Content: 7g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 12g
The Perfect Pairings
Complement your Gochujang Chicken Wings with a side of cool cucumber salad or crunchy kimchi slaw. Trust us, it's a match made in heaven!
Insider's Tips for Your Wings
- Want the wings to absorb more flavor? Let them marinate overnight. The longer, the better!
- You can marinate the wings on a covered bowl and leave inside you fridge. Never leave raw chicken outside to avoid the risk of bacteria.
- For extra crunch, try double frying your wings. Just be careful not to burn them.
- If you like it extra spicy, add more Gochujang or Gochugaru. But beware, it's not for the faint-hearted!
- If you have chicken wing portions that are a bit chunky and thick in the middle, poke some holes in them using a fork to try and open the space up to help it cook faster.
- If you want to store the chicken wings in the freezer for future use, you can put the chicken wings in a re-sealable container with the marinate. On the day of cooking, defrost the chicken wings in your fridge for 10-12 hours or until the pieces come apart.
- To prevent the chicken wings from burning, cover the baking dish with aluminum foil. Also, set the heat to no more than 180C or 350F.
- Be sure to check the chicken wings for doneness before eating. The center should not have any red juices or meat that looks reddish.
- Serve with some lemon or lime to help cut the fattiness of the dish.
What Can You Serve With Gochujang Chicken Wings?
I'll be happy to eat these by themselves as a hearty snack, but these go well with the following:
- white rice
- garlic fried rice
- egg fried rice
- pickled vegetables
- Kimchi
- steamed, boiled or stir-fried vegetables like broccoli, mushrooms, etc.
What is Gochujang?
Gochujang is a chili paste popular in Korea that is made up of Korean chili peppers.
Gochujang has a deep red colour with a very savoury, slightly sweet, smoky and slightly chili taste. This flavour is usually what Korean cuisine is associated with.
Gochujang is ready to use and does not need to be cooked before eaten. Gochujang sauce can actually be mixed with rice and egg for a very quick hearty snack.
There are different levels of spiciness for Gochujang. Be sure to get the one that is appropriate for you.
What are the Ingredient Substitutes for this Recipe?
If you don't have Gochujang, you can make the same chicken wings recipe with the following substitutes:
- Substitute Sriracha sauce or other thick chili sauce for Gochujang.
- Substitute paprika powder for the Gochugaru
- Instead of Mirin, you can use 4 tbsp of rice vinegar plus 2 tsp of sugar. You can reduce the honey content to your taste.
- Instead of Chicken wings, you can use this marinade for chicken breast, pork pieces or even beef stir fry. Be sure to cut your meat into roughly the same size so they cook at the same time.
- If you don't have garlic powder, you can simply increase the amount of chopped garlic as you want. The more garlic, the better!
- If you have some Hoisin sauce, you can replace honey and/or Oyster suace with this.
Of course, with all these substitutes, you might lose the original flavour of the dish, but you might also happen to invent one of your new favourite recipe!
FAQ
Is it necessary to marinate the wings overnight?
While not necessary, marinating the wings overnight helps them absorb more flavor, resulting in a tastier dish.
Can I use chicken thighs instead of wings?
Absolutely! You can use any part of the chicken. Just adjust the cooking time accordingly.
How spicy are Gochujang Chicken Wings?
The level of spice in Gochujang Chicken Wings can be adjusted to taste. If you prefer a milder flavor, reduce the amount of Gochujang and Gochugaru.
Can I grill the wings instead of baking them?
Yes, grilling the wings can add a smoky flavor that pairs well with the spicy-sweet marinade. Just be sure to turn them frequently to prevent burning.
Can I make the dish vegetarian?
Yes, you can use tofu or cauliflower as a chicken substitute to make a vegetarian version of Gochujang Wings.
What is the origin of Gochujang?
Gochujang is a traditional Korean ingredient that has been used for centuries. It's made from chili pepper flakes, glutinous rice, fermented soybeans, and salt.