We like heat in our meat and I recently discovered a new kick it up ingredient called Gochujang that is a chile paste used in many spicy Korean dishes. I think you’ll like it. My family does.
Spicy Korean Chicken Wings
- 1¼ Pounds Chicken Wings
- 2 Cloves Garlic
- 1 Scallion (top green portion)
- 2 Tablespoons Soy Glaze
- 1 1-Inch Piece of Ginger
- 1 Tablespoon Gochujang (I like Mother In Law’s found at World Market)
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Sesame Oil
- 1 Teaspoon Black & White Sesame Seeds
Thinly slice the top green part of the scallion (Save the white part for the bok choy side dish). Peel and mince the garlic and ginger. To make the sauce, in a medium bowl, combine the soy glaze, vinegar, sesame oil, garlic, ginger and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.
Divide the finished chicken wings between 2-3 dishes. Garnish with the sesame seeds and green top of the scallion. Serve with the seared baby bok choy on the side if you like. Enjoy!
PSST! This is a tasty appetizer too. Don’t forget the napkins though!