Gochujang Hot Wings

Try gochujang instead of Buffalo wings.

Emily Suzanne Photography

Gochujang, a Korean hot sauce similar to but sweeter than Sriracha, is a perfectly unexpected choice for hot wings. You’ll find it in any well-stocked grocery store.

Serves | 8 to 10 |

Gochujang Hot Wings

  • 6 lbs chicken wings, separated, tips discarded
  • 3 Tbsp olive oil
  • sea salt and freshly ground black pepper
  • ½ cup gochujang
  • ¼ cup soy sauce
  • 3 Tbsp rice wine vinegar
  • 2 Tbsp chile garlic paste
  • 2 Tbsp granulated sugar
  • 1 tsp Coleman’s mustard powder

Coconut-Cilantro Dip

  • 1 Tbsp olive oil
  • 3 Tbsp finely diced shallot
  • 1 clove garlic, minced
  • 2 tsp grated fresh ginger
  • 2 Tbsp rice wine vinegar
  • 1¼ cup Greek yogurt or sour cream
  • ⅔ cup full-fat coconut milk
  • juice of 2 limes
  • 1 bunch fresh cilantro, roughly chopped

To Serve

  • ¼ cup crushed peanuts
  • 2 scallions, white and green parts, cut in thin rings
  • ¼ cup roughly chopped fresh cilantro leaves
  • 2 to 3 limes, in wedges

| Preparation – Gochujang Hot Wings | Preheat oven to 400°F. 

Line 2 lipped baking sheets with heavy-duty aluminum foil, up and over sides. Add wing pieces and olive oil to large bowl; toss until coated. Divide onto prepared pans, leaving space between pieces. Season generously with salt and pepper. Roast for 45 to 50 minutes until wings are browned and crispy. 

While wings roast, in a medium bowl, combine gochujang, soy sauce, rice wine vinegar, chile garlic paste, sugar and mustard powder; whisk to blend. Set aside. 

When wings are cooked through, remove from oven and toss in gochujang mixture until coated. Remove foil from baking sheets and place wings back on hot pans, spreading out in a single layer. Place back in oven until sauce has heated and wings have begun to caramelize, about 8 minutes, watching carefully so wings don’t burn. 

| Preparation – Coconut-Cilantro Dip | In a medium skillet over medium-high heat, heat olive oil. Add shallot and cook until tender, 1 to 2 minutes. Add garlic and ginger and cook until fragrant, 30 seconds. Remove from heat and stir in vinegar. 

In the bowl of a food processor or blender, add yogurt or sour cream and coconut milk. Add lime juice, cilantro and shallot mixture; blend until smooth and mixture is freckled with cilantro leaves. Transfer to jar and refrigerate at least 1 hour. 

| To Serve | Pile wings on a platter and garnish with crushed peanuts, scallions and cilantro leaves; set lime wedges alongside. Serve with coconut-cilantro dip.

Shannon Weber is the creator, author and photographer behind the award-winning blogaperiodictableblog.com, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.